I am planning on using agar to clarify my chicken stock. I will weigh the stock and add 0.02% agar, bring to a boil for a couple of minutes then chill. Then I plan to break it up with a whisk and let it drain through a muslin cloth.
Does this sound correct? Also, I am making the stock in a pressure cooker. Can I do a quick release? I know it can make the stock cloudy but will the agar clarification reverse this? On a similar note, do I still need to skim the fat?
[link] [comments]
from AskCulinary https://ift.tt/HIAsKXE
Comments
Post a Comment