Bio Dome

Even though Pauly Shore should have won a Oscar for his role in the classic flick Bio Dome, you can’t “wheez the ju-uice” with this method. However, you can create very flavorful stocks and gastriques very easily.

This particular application is unique because, once the proteins cook, the broth clarifies. Stone fruits are also great; add a little sugar, vinegar, water and some of the crushed pit, then cook, strain and reduced to desired thickness. You can also make a real tasty smoked corn stock using a little bit of fresh corn kernels and cobs that have been smoked in advance.

One thought on “Bio Dome

  1. …and I was just reading today about how they make stock in a Roner at Arzak.
    I’m definitely gonna have to try this no movement/sealed container approach to stocks. have you used it with anything besides fish?

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