Ice filtered consommé

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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