Clarifying Stock

[EcclesCake]

I have a pot of beef stock that I want to clarify but I don't have any eggs.

Nor do I have time for the freezer or gelatine methods.

Any other suggestions?

[atalanta]

Strain it through some fine-weave cotton spread inside a sieve or colander.

[EcclesCake]

Thanks Atalanta, if push comes to shove I'll have to do that but I won't get the clarity I am after.

Triggs, I want to make a beef consome and also have a really good clear stock for my red wine reduction that I will serve on Christmas Day.

[Barmaid]

Dunno if this would work, but could you stir in some arrowroot. OK it will thicken it too, but then you could unthicken it with some boiling water?

Other than that, I'd go with the muslin.

[jomifl]

A coffee filter would be a lot finer than muslin, but the muslin would take out the larger lumps first and make the coffee filter go further.

[EcclesCake]

Doh, why didn't I think of that coffee filter papers will definitely collect the fat globules.

I might be being daft but how will the arrowroot help to clarify, I agree it thickens without making sauces cloudy but I'm not sure where you are going there Barmaid???

[Barmaid]

I have no idea!!! I was just thinking of some "out there" ideas. Whenever I use it, it always seems to make things clearer - although I accept it wont take out the lumps (not that I am suggesting you make lumpy stock).

I'll shut up now ;) on the basis that when you've hit rock, stop friggin diggin.

[EcclesCake]

LOL Barmaid, add a spoon of arrowroot to your wine......everything will become much clearer then ;-)

[Barmaid]

Naff off! I want it to slip down quickly, not feel like I am eating wine flavoured oysters.

[jomifl]

The fat globules will also block the filter so you need to put the least fatty and the clearest liquid through first. I sometimes use a few layers of kitchen towel as a pre-filter to delay the clogging of the filters. ( not that I have used them for this process, more for alcoholic stuff)

[EcclesCake]

Jomifl I've left it over night to go cold and have remove the hardened fat already so it isn't too fatty. I will pass through muslin (if I can find some clean stuff) or a j cloth and will go for a final pass through filter papers.

It won't be as good as using egg white or the freeze filtration method but it will suffice and if not I'll abandon the consome idea.

That is a truly gross concept Barmaid!

[mccfluff]

*runs away from thread*

[EcclesCake]

Note to self; don't tell Fluff that I want the consome to serve with my mushroom ravioli.

[mccfluff]

i would love the consomme.....

[boingo]

I put a few ice cubes in mine, the fat sticks to them pretty quickly so it doesn't water the stock down.

[Mamyalynne]

You could have been and raided a hen house by now :-)

[boingo]

Sounds delish. Your recipe, not the fatty ice cubes!

[EcclesCake]

True Mamya but whilst on my smash and grab mission the courier would have been with the parcel I'm waiting in for!

Thanks Boingo, it is a delicious and light starter.