Frontiers of Food Science: Do Sound and Color Affect Flavor?
Christopher Kimball’s Milk Street Radio
00:00
How to Make Creamy Stews
The only suggestion I make is maybe put it in the refrigerator overnight so a really slow defrost might help a little bit. My guess is the ice crystals, the form and then the fat droplets in the milk or cream or whatever get punctured and then you get separation. It's that fat. Those droplets are separating out and curdling. Sarah, any suggestions? Well, I have a crazy idea, which is... No, seriously, it just came to me. When you go to reheat it, maybe what you could do is add a starch mixture of flour and water, cornstarch and water or arrowroot and water. It might bring it back enough to
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