Cooking Class Monday - How to Clarify a Stock

It is a new year and a great time to start a new project. I introduce
Cooking Class Mondays! Yeah! Each Monday I will share a cooking
or kitchen technique. Often it will be simple and sometimes it will be more
detailed. Are you prepared for this journey with me? I hope so. Here we
go!



And if there are any bloggers out there that would
like to join in, let me know. You don't have to commit every week but if
you are in the mood and want to join in that would be awesome. It would be fun to have a Virtual Cooking School.  Or if you would like to guest post for my Cooking Class Monday, I would be honoured to feature you.





How to Clarify a Stock

An easy, however time
consuming way to clarify stock, is to freeze it overnight. In the morning,
place the frozen stock in a colander lined with 3 layers of cheesecloth and put
in the refrigerator. When the stock freezes it creates a gelatin mass that acts
as a filter as the stock melts. The ice also keeps the fat solid so that it
does not cloud the stock. The result is a beautifully clear stock or consommé.
This is called the gelatin filtration method of clarifying stock. It can be
used for any type of meat or fish stock.