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Gelatin Filtered Consomme
http://cookaholics.org/viewtopic.php?f=32&t=2328		 Page 1 of 1
Author:  Paul Kierstead [ Fri Jun 08, 2012 1:34 pm ]
Post subject:  Gelatin Filtered Consomme
I used this method to clarify some (pressure cooker made) stock recently. I was impressed. It did indeed take three days to thaw out, but the resulting stock was astoundingly clear and flavourful. If you want to serve a super super clear stock, I highly recommend giving this a whirl. Of if you just want to see if it works!
Author:  Tim [ Fri Jun 08, 2012 4:37 pm ]
Post subject:  Re: Gelatin Filtered Consomme
Paul,

I have always been tempted to try this method but...

Don't remember the ratio of gelatin to stock? What form of gelatin did you use? If you used sheets, what color were they? Was the stock reduced before starting?

Finally, just to high JACK a bit... The same technique, without the gelatin does wonders for home made hard cider.

Tim
Author:  Paul Kierstead [ Fri Jun 08, 2012 5:55 pm ]
Post subject:  Re: Gelatin Filtered Consomme
I didn't add any gelatin, just used straight stock. The stock I used was unreduced (but pretty flavourable) out of the cooker had a reasonable amount of gelatin; not so much that it fully gelled in the fridge, but it was 'thick' in the fridge. I was a bit worried that it wouldn't be enough, but it was; at the end you get this kinda weird stuff that is very sparse, like the cubes had most of the liquid removed by there is a left-over structure which really doesn't want to melt. I didn't do anything fancy, just froze my stock into cubes and put them on cheese cloth on a strainer over a bowl in the fridge for a few days. I suspect any home-made stock made from high-gelatin components (wing tips, legs, that kind of thing) would work great, even from my only moderate gelatin stock.
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