5 ms·
I just use a fine mesh strainer. If you really want clarified stock, you can simmer it with some egg whites and/or shells, the proteins will agglomerate all the
by mckn1ght 3y ago
I just use a fine mesh strainer. If you really want clarified stock, you can simmer it with some egg whites and/or shells, the proteins will agglomerate all the remaining sediment. Strain again and done.
- cogman10 3y agoI'd assume with the muslin and squeezing they aren't going after clarified stock.
- Optimal_Persona 3y agoFirst through colander and then 1 or 2x through fine mesh strainer.