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.
I've never tried clarifying stock this way! I've done the egg shells and egg whites one - it's sometimes successful. My usual method is to just strain it thru 4 layers of cheesecloth and a fine mesh strainer. I'll try this next time. Great blog idea, the cooking classes. I'm looking forward to next week!
ReplyDeleteI happened onto this by accident and then research told me it was a bona fide way to clarify stock. Always feels good when the pros do it this way. I know, I have sporadic success with the raft method, too.
DeleteJe ne connaissais pas du tout.
ReplyDeleteMerci pour cette astuce.
See soon
Nice you joined us, Nadji.
DeleteThis is wonderful to know! I plan on tuning in every Monday and soaking up all your knowledge!
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DeleteI hope that I do not disappoint you! You know tons and love reading your blog.
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