Wednesday, September 05, 2007


Technique: Gelatin Filtration

Obsession with Food gave a heads up on a New York Times article about gelatin filtration. It's a technique of creating a clear broth - really a consommé - out of almost anything without fussing on the range with egg whites as a means of clarification. You put a tiny bit of gelatin into the hot liquid, freeze the lot, and then let it thaw in the refrigerator. The gelatin binds the solids, and the remaining liquid is what you want. There is a recipe for a savory brown butter consommé made of butter, soy sauce, lemon juice, and some Tabasco. You make a broth, strain it through cheesecloth (I'm guessing that a chinoise by itself would work fine), let it cool, add the gelatin, freeze, and then let it melt in a cheesecloth-lined colander over a bowl. (Given the size of a chinoise, I suspect it wouldn't work so well in the average home fridge.) Wait 24 to 48 hours, and you can use it "as broth with seared scallops or lobster ravioli, or as artichoke poaching liquid." In the Times article, Harold McGee mentioned the Ideas in Food blog, which has a lot of interesting ideas and looks like it's worth the read (and so it goes into my links section).

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