Ice filtered consommé
I have just reproduced it to fit Cookipedia's format.
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- A quantity of homemade stock made any way you please. It is not necessary to skim it.
- While it is still warm, strain through a colander into a clean bowl.
- To reduce the risk of bacteria, stand the bowl in cold water so it cools quickly.
- Transfer to a freezer-safe container, plastic coffee cups or freezer bags and freeze
- Once frozen, place the frozen stock in a colander, lined with cheesecloth or muslin, over a bowl and leave for at least a day to defrost and drip through.
- That's it - done. perfectly clear stock.
It has been stated that ice-filtering will not work for stocks that don't contain gelatin and to a certain extent this is true. Some vegetable stocks I have made, did work using the above method. However, some have not. To guarantee perfect ice filtering for vegetable based stocks, add the stock to a pan and add 0.2% agar-agar (2g per litre of stock). Bring to a simmer (agar dissolves @ 85C) Pour into a container, cool and freeze, then defrost through muslin as above, but you need to defrost it in the fridge, rather than at room temperature.
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