Kitchen Roundtable

Yes, and there is a gelatin method, also, although

with a gelatin-rich stock to begin with, it seems a bit counterintuitive to remove gelatin? Or maybe I'm not understanding the process. I've also seen agar agar involved.

I've not done any of the procedures. I've been curious enough to read about clarification, but I guess after finely straining my stock/broth, I'm not not particularly interested enough to actually do it. Most of the times I use stock, it's for an end product that won't be clear anyway.

Messages In This Thread

have any of you heard of using *LINK*
Yes, and there is a gelatin method, also, although
Re: Yes, and there is a gelatin method, also, although
So sorry to hear of your friend's plight. Don't give your stock a second thought,
Re: So sorry to hear of your friend's plight. Don't give your stock a second thought,
:thup *NM*
With some of us, I think it's not so much the perfection of the stock
Re: With some of us, I think it's not so much the perfection of the stock