I just really like doing the gelatin clarification thing.
I think Ranch and Buffalo will be down the road.
My collection of food ideas, attempts, pictures and people. Mainly based on mis-hearings and random spouts of the brain in a kitchen.
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2 comments:
I have done something like that with Agar, and ended up with a red pepper consomme. Just wondering how exactly you would do it with something like bbq?
Just added enough water to the BBQ sauce to give myself enough yeild but not so much to dilute the flavor of the BBQ. Let it simmer like a stock then added my bloomed and melted gelatin. Let the whole mixture freeze solid, then place in a colander with cheese cloth or coffee filter over a container in the cooler for about two or three days. The gelatin acts like the raft from a traditional consomme and grabs hold of all the impurities. It takes a little more time, but if you plan ahead you can pretty much turn anything into a consomme.
And it's just fun to do.
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