Difference between revisions of "Ice filtered consommé"

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The idea for this recipe tip came from [[User:Robin]], her blog entry can be [http://kokrobin.wordpress.com/2009/03/05/consomme/ read here].
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The idea for this recipe tip came from [[User:Robin]], her blog entry can be [http://kokrobin.wordpress.com/2009/03/05/consomme/ read here].  However, see '''Chef's Notes''' below, regarding [[vegetable]] [[stock]].
  
 
I have just reproduced it to fit [[Cookipedia]]'s format.
 
I have just reproduced it to fit [[Cookipedia]]'s format.
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| That's it - done.  perfectly clear [[Stock|stock]].
 
| That's it - done.  perfectly clear [[Stock|stock]].
 
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===Chef's Notes===
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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-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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Revision as of 17:42, 14 January 2017

Ice filtered consommé
Difference between revisions of
Servings:n/a
Ready in:2 days
Prep. time:2 days
Cook time:None
Difficulty:Easy
Recipe author:Chef
First published:12th April 2013

The idea for this recipe tip came from User:Robin, her blog entry can be read here. However, see Chef's Notes below, regarding vegetable stock.

I have just reproduced it to fit Cookipedia's format.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

  • 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

Method

  1. 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.
  2. That's it - done. perfectly clear stock.


Chef's Notes

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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