Paul M. Cook wrote:

> Yep, makes for ease of use too, just slice off a chunk of stock and drop it
> in whatever you're making. OK, as long as we're talking stocks here, who
> has he best technique for clarifying a stock? I've tried filters,
> cheesecloth, even the supposedly foolproof eggshell trick. I still can't
> get that really clear stock that I see all the time in restaurants.


A pretty foolproof method I've come to use I got from this fine work:

Jacques Pepin's Complete Techniques
<http://www.amazon.com/Jacques-Pepins-Complete-Techniques-P%C3%A9pin/dp/1579121659>

If you don't happen to have a way to get your hands on the book, I'll followup
with a description later when I have a little more time.

There's nothing like a cold consomme on a warm summer evening.

--
Reg