Ice hash extracting bags used to filter a consomme. Cut our filtering time by a few hours. We would normally strain the consomme through a chinos, then chinos with cheesecloth, then a coffee filter. In total about 6 hours(mostly due to the size of the chinos). With this method we could pour all the consomme in at once and it could filter at its own rate. We still put it through a coffee filter, but that took less time due to the filter not needing to be changed more often. The coffee filter also takes all the grease off the top.
New life for old drug parphernalia
Ice hash extracting bags used to filter a consomme. Cut our filtering time by a few hours. We would normally strain the consomme through a chinos, then chinos with cheesecloth, then a coffee filter. In total about 6 hours(mostly due to the size of the chinos). With this method we could pour all the consomme in at once and it could filter at its own rate. We still put it through a coffee filter, but that took less time due to the filter not needing to be changed more often. The coffee filter also takes all the grease off the top.
7 comments:
I love how it comes up first in a Google search for ice hash consomme.
Does that mean I can make hash with a chinois?
Just out of curiosity: When you make consomme how much do you make at one time? I would love to chat consomme with you. About nine months ago I was on a consomme kick.
about 8 quarts. That will last a 4-6 days.
We start by braising oxtail and pigs feet with mire poix overnight. The liquid will be half stock( normally chix sometimes duck) half water.
Then we use 2-3 carrots and parsnips both shredded and a quart of egg whites. It will spend and hour and a half on the stove.
Strain and season
Have you ever had a consomme with gelatin or agar clarification?
No I haven't. Does the collagen in the gelatin do the same thing as the denatured ovalbumin in the egg when you whip it? Dirty Marshmallow Raft.
For consomme I've been passing it through a chinois, then through a cone fryer filter, and then through a coffee filter. I love the fryer filter method. It makes it easier to pass it through the coffee filter in the end.
I love the bubblebag method. You are an innovator. Maybe we should design kitchen consomme bags.
Also, I will get back to you about dining with you as soon as I confirm our travel dates. There are some things on the burner at work that could alter my original plans. We will have our dates scheduled by the end of this month. Is that enough time to get a reservation in April?
The gelification process is slightly different and in my opinion better for vegetables. Once you have you base instead of adding a raft you freeze the liquid. Then hang it to thaw in the walk-in. Gelatin forms long strands as it freezes and "picks-up" the particles. This process is slow and cannot be rushed. I like to freeze it in quart containers because they fit in strainers better.
Needless to say the gelatin is left behind which is bad for meat flavored consommes since the gelatin adds so much flavor. This is great for veggies or any juice. Since the gelatin is left behind the final product is vegetarian. Its amazing with lime juice.
Agar is the vegetarian version of gelatin with one huge difference, high melting point. This means you can hang it a warm place and therefore have a finished product sooner.
Here is Harold McGee's article on the topic:
http://www.nytimes.com/2007/09/05/dining/05curi.html?ex=1346644800&en=f7129c92cbf68eda&ei=5088&partner=rssnyt&emc=rss
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