Insane stock clarifying technique.

Food freaks only!

I just found this technique, it's fucking amazing.

I like my stocks to be clear, crystal clear, but results have been dismal so far until I found this technique.

After your stock is done, strain it like normal to clear of large food particles.

Now add a few sheets of gelatin to the stock and disolve it, allow to cool to room temperature so the gelatin sets.

Now for the magic. Stuff it in the freezer until it's frozen solid.

Take it out, put in a sieve with a sheet of kitchen paper towel in the bottom of the seive and let it defrost.

Frezing gelatin breaks down the gelatin by a process called syneresis. What happens is the gelatin looses it's power to keep the liquid contained, it seeps out, leaving particles as small as 0.1 microns trapped in the geletin.

Result... Stock as clear as a glass of white wine.

You can use the techique for anything you want to clarify. For example tomato or carrot juice as clear as water but still tasting like it should.

You can use it for flavour extraction to. After you clarify just let the water evaporate and you have 99% pure flavours of whatever you clarified.

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