Broth/Stock - Clear or cloudy?

[Barriehie]

So, how do like yours and if clear then what methodology to achieve that?

Mine are invariably always cloudy since when I make my stock I'll pressure cook the carcass and everything that isn't meat for typically 50 minutes. This is using chicken. I'll let it go overnight in the frig to get the lard off the top then I'm done processing.

 

[SandwichShortOfAPicnic]

Mostly cloudy.
So long as it’s smooth and tastes good I’m not interested in the faff

 

[Barriehie]

 

[badjak]

Same, as long as it is tasty.
Plus I normally have enough additions so you won't even notice, esp not after I have added soy or fish sauce or whatever

 

[JAS_OH1]

I'm the same, I don't care if it's cloudy and mine always is. Plus I always add a ton of veggies and meat when turning it into soup so it doesn't matter.

 

[medtran49]

Don't care unless it's something I need clarity for like

Cheese tortellini in a ParmR rind and chicken broth, with shaved truffles.

 

[Barriehie]

Sounds like mine. Then I cook it down to half the original volume to save space ib the frig.

 

[JAS_OH1]

Don't care unless it's something I need clarity for like

Cheese tortellini in a ParmR rind and chicken broth, with shaved truffles.
View attachment 121477

So in that case, do you buy it or make your own still, and if so, how do you get it to be clear?

 

[medtran49]

So in that case, do you buy it or make your own still, and if so, how do you get it to be clear?

Strain to get the big stuff out, fine strain to get the little stuff out, then use a coffee filter or a single ply paper towel lined fine strainer.

Or, you can strain to get the big stuff out, then make an egg white raft, though it's easier and quicker to do the above.

 

[JAS_OH1]

Strain to get the big stuff out, fine strain to get the little stuff out, then use a coffee filter or a single ply paper towel lined fine strainer.

Or, you can strain to get the big stuff out, then make an egg white raft, though it's easier and quicker to do the above.

I figured as much. I use my mesh strainers to get the big stuff out and I have a big supply of coffee filters still but I've never made anything before where I needed it to be clear. I totally get it with your tortellini soup. Looks good!

 

[Barriehie]

I've tried that egg raft thing several times. Always looks like boogered egg drop soup.

I'll just eat it all!

 

[medtran49]

I figured as much. I use my mesh strainers to get the big stuff out and I have a big supply of coffee filters still but I've never made anything before where I needed it to be clear. I totally get it with your tortellini soup. Looks good!

Thanks! It was my version of a French Laundry special.

 

[JAS_OH1]

Thanks! It was my version of a French Laundry special.

What a horrible name for a restaurant, don't you think?

 

[Morning Glory]

What a horrible name for a restaurant, don't you think?

I think it's a cool name!

 

[Barriehie]

In NOLA with a name like that there will be lots of red beans and rice...