And if there are any bloggers out there that would like to join in, let me know. You don't have to commit every week but if you are in the mood and want to join in that would be awesome. It would be fun to have a Virtual Cooking School. Or if you would like to guest post for my Cooking Class Monday, I would be honoured to feature you.
How to Clarify a Stock
An easy, however time consuming way to clarify stock, is to freeze it overnight. In the morning, place the frozen stock in a colander lined with 3 layers of cheesecloth and put in the refrigerator. When the stock freezes it creates a gelatin mass that acts as a filter as the stock melts. The ice also keeps the fat solid so that it does not cloud the stock. The result is a beautifully clear stock or consommé. This is called the gelatin filtration method of clarifying stock. It can be used for any type of meat or fish stock.