How to make anything (liquid) into a consomme, with almost no work at all.
My What's For Dinner Tonight has a seafood consomme in it; I realized that since I've been lurking here I haven't seen this trick mentioned yet. Consomme used to be one of the pinnacles of technique; it's pretty easy in theory but the practice is difficult enough to put it out of the range of all but the most dedicated cooks. But now, there's a modern way that's not only infinitely easier, but works on ANY liquid. Strawberry-lime consomme and tequila is not only delicious, but also looks brilliant, especially in late-summer setting sun..."jewel-like" springs to mind.
Anyway. First step, pour your stock/juice/liquid through a fine strainer (chinois) - it doesn't need to be super-clean, but big chunks can break up the matrix and hamper the final product. Bring the liquid to a simmer and dissolve about 1/4 oz of gelatin per cup of liquid, a bit less if you're using an already-gelatinous stock (or 7-8 sheets per quart if you're cool and have leaf gelatin). Pour into ice cube trays and freeze overnight or until completely solid.
Now for the magic...pop the cubes out and put them in a cheesecloth-lined strainer (rinse the cheesecloth well in clear water beforehand, or you'll have bits of dust in the consomme) or colander set over a bowl or other container. Put the whole apparatus in the fridge and let it sit for a day or three. Throw away the stuff in the strainer, in the bowl will be a crystal clear liquid. Science, kids!
Ref - http://www.molecularrecipes.com/techniques/gelatin-filtered-consomme-gelatin-filtration/
