Ice filtered consommé: Difference between revisions
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|DatePublished=12th April 2013 | |DatePublished=12th April 2013 | ||
|Author=Chef | |Author=Chef | ||
|Servings = | |Servings = 500ml | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 2 days | |TotalTime = 2 days |
Revision as of 15:24, 24 February 2017
Ice filtered consommé | |
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Servings: | 500ml |
Ready in: | 2 days |
Prep. time: | 2 days |
Cook time: | None |
Difficulty: | ![]() |
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
- 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.
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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