On Mon, 06 Aug 2007 07:20:12 GMT, "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.
>
>Paul
>

For that you need to do what is needed to make consomme. You create a
"raft" of various ingredients, and the proteins coagulate around it,
thus clearing the stock.

Jacques Pepin has the method in his book Complete Techniques.

Christine