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exploding duck stock -- why?

GretchenS Dec 20, 2004 04:04 PM

I was making a very reduced duck stock as the first step to making duck terrine. Yesterday I made the stock and started reducing it but ran out of time so I refrigerated overnight. This morning I skimmed the very small amount of fat off the very gelatinous top and started reheating it to keep reducing it. It fully melted, I stirred it through, then a couple minutes later I walked by and took a look -- did not seem to be simmering or boiling -- as I got to the other side of the kitchen I heard a sound and turned to see the stock erupt like a geyser. I have never seen anything like it. Thank goodness I wasn't standing over it -- I'd be in the hospital right now, for sure. Does anyone know why that happened? The more I think about it, the scarier and more mysterious it seems.

Only a small amount of stock remained in the pan after it happened -- the rest was on the walls, floor, under the burners of the stove, etc (and just SOOOO much fun to clean up).

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  1. d
    Drew RE: GretchenS Dec 20, 2004 04:10 PM

    WOW! maybe you had the heat too high to start off with?????????? (just a guess)

    1. k
      Karl S. RE: GretchenS Dec 20, 2004 04:18 PM

      Oh, yes I remember reading about the technical explanation of this: IIRC, it has to do with surface tension of fluids like this. There is an article out there on this.

      1 Reply
      1. re: Karl S.
        Curtis RE: Karl S. Dec 20, 2004 05:01 PM

        It sorta sounds like the bubbling tomato sauce principle (except exaggerated about 1000x in this case).

      2. s
        snackish RE: GretchenS Dec 20, 2004 07:43 PM

        I think what you may have experienced is a case of nucleation and superheating. My knowledge of physics is sadly rudimentary but perhaps someone can explain it properly.

        As I understand it, when something is going from one state to another (say from a liquid to a gas) small bubbles first form in the liquid. They can meet and join together to form a huge bubble if the surface tension of the liquid cannot be overcome by the small bubbles. Then once the big bubble meets an imperfection in the pan or is somehow disturbed, kabloowie, geyserville.

        Correct me if I am wrong.

        2 Replies
        1. re: snackish
          Karl S. RE: snackish Dec 20, 2004 07:51 PM

          More on superheating for starters

          Link: http://www.searchspaniel.com/index.ph...

          1. re: snackish
            Tom Meg RE: snackish Dec 21, 2004 02:56 AM

            I guess that's why they call it duck stock.



            Link: http://meglioranza.com

          2. m
            mod'ern RE: GretchenS Dec 21, 2004 10:08 AM

            sounds like that urban legend about heating a glass of (filtered) water in the microwave--which is no myth.

            i wonder what kind of stock pot you were using. i understand that the smoother the lining of the pot the more it contributes to this phenomenon--and possibly having a tall, narrow pot.

            i think the fact that it was not simmering or boiling points to the whole thing getting superheated.

            1. g
              GretchenS RE: GretchenS Dec 21, 2004 12:53 PM

              It sounds like you all have come up with the answer -- thanks and especially to Karl S for the scientific reading. So it sounds as though much more stirring is in order next time -- and also maybe a bigger pot.

              I did duck, Tom, believe me!

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