/ck/ - Food & Cooking

>>5850644

Yeah, several times. It's sort of a pain in the ass, to be honest, but the results are pretty good.

You should try making an old fashioned raft-clarified consomme. It's seriously one of the most chill, relaxing things you can do in the kitchen, and you end up feeling like a fucking culinary G afterwards.

>>5850644
There's a chinese technique to clarify consomme. I think they add extremely finely minced meat to the stock so the protein in it coagulates and sinks to the bottom.

Then they just get out the clarified part.
The method is used in all clarified chinese stocks.

>>5850696
Yeah, I've done that and it is easier and faster. I just haven't done it with chicken stock, so I thought I'd give it a go. Wasn't sure if it was going to work or not because I didn't add gelatine, but it was pretty jelly when it was refrigerated.

>>5850704
Yeah, that's what >>5850696
was talking about. Minced protein and egg.

>>5850714

Well, I don't know about easier, but a raft's definitely faster than the (roughly) 24 hours you need to freeze and thaw stock. It also gives your stock a really luxurious consistency from all of the extra gelatin it imparts.

The problem with the freeze-to-clarify is that, in my opinion, some of that gelatin is invariably caught in the cheese cloth, so you end up with a thinner, weaker consomme. It's a good compromise for stocks that would be difficult to clarify the old-fashioned way, but after having tried it a few times, it's not my go-to technique for chicken stock.

>>5850734
Right right. The reason it works is because the gelatine binds with the proteins/particles and won't pass through the cheesecloth. I should have thought about that, but I'll be happy with the consomme (without the mouthfeel of stock).
I'll probably just stick to using this method for vegetable/fruit/XXX clarification, not for meat stocks.

>>5850752
>the gelatine binds with the proteins/particles and won't pass through the cheesecloth
"...when frozen and then thawed", I should have said.

Just in case anyone was lurking,
yes, it does work.

Could someone post a quick explanation on how to clarify stock? Does this effect the taste?

Try it with Doritos, OP.

>>5852161

the OP's method involves taking a liquid with gelatin in it, freezing it solid then leaving it to thaw in the fridge over a very fine sieve or cheesecloth or something. the gelatin doesn't filter through the cloth, and it traps the particles in the broth that would cause cloudiness. this method removes most of the gelatin in the broth but it preserves a great deal of flavour. the yield tends to be quite low.

the traditional method for clarifying is to beat egg whites into the cold broth, then slowly heat it. the egg whites cook and float to the surface, trapping all the coarse particles in the broth. this doesn't affect the gelatin content and has a very high yield but somewhat diminishes flavour.

you can also do the gelatin method, without freezing, using agar.

>>5852377
Thanks for the detailed answer anon!
Is the gelatin method also the "raft" method mentioned by another anon?

>>5852279
Oh, but I did.
Also raspberries and peaches.

>>5852416
The egg IS the raft (I usually see it with minced protein as well, but...). It floats on top of the stock, like a raft.

>>5852416

no, the egg white method is the raft method.

ITT: how to waste a fuckload of time for some salty chicken water.

doesnt removing the gelatin take all the good stuff out?

>>5852989
pleb

>>5853008
>all the good stuff
depends on what you want it for
for most applications that suggest/require a good stock, yes, gelatin is one of the primary reasons for the use of stock
you might just want flavor for other liquids, though, like making "tomato water"

>>5853008

the gelatin itself is flavourless. you may or may not want the texture it brings depending on the application, but you can always add it back in.

>>5853194
...b-but I babied this stock all day to get as much gelatin as possible in it...

>>5852989
Please tell me you're serious and not just trolling because that would be amazing.

>>5853348
You want the gelatin to make great sauces when you use your stock as a base but for consomme or any thin clear soup I doubt it has much relevance.

>>5853348
You can have all my gelatin, I don't need it.

>>5854743
it has a lot of relevance in consomme
the mouth feel and nutrition will be completely different, the one without the gelatin being thin and watery, the one with it, have a silky smooth substantial feel.

Use doritos
https://www.youtube.com/watch?v=cppOojKBNko

>>5855293
see
>>5852666

If there is enough time you can try it with clearing via agar agar...

you don´t need much of it and the results are perfect.

Just take a look under Khymos.org under "hydroc.textures"...

pleb here

do you just drink consomme?
or do you add it to recipies

No who has 3 fuckin days to make broth?

>>5855867


Both. Its considered a basic test of cookery, like a good omelet, to make a clear broth fit to eat all by itself.

>>5855867
I'm using it for ramen. Would be good for dumplings too. Simmering the consomme with star anise, ginger, etc..
I think you usually see consomme with royales in them, which is an egg and cream mixture cooked and cut in to decorative shapes.

May be a point of interest:
I tried to settle chicken stock (previously frozen, but at room temp) through double cheesecloth and was met with the same product as if it were frozen clarified.
Maybe heating the stock would have broke the bond with the gelatin and proteins. I didn't think that they would hold up through a freeze and thaw. They did and I was kind of taken aback.
Live and learn.