julesthegolfer
Cook
Help!
I just made beef stock/broth from scratch. It smells wonderful but looks gross. Despite straining it through a sieve and cheesecloth it is still full of teeny, tiny little specs of something. Canned broth does not look like that. I'm afraid it will not look good in soups. I've read in the Culinary Institute's book about clarifying broth to make consume, but that looks quite involved. Any suggestions?
Thanks!
I just made beef stock/broth from scratch. It smells wonderful but looks gross. Despite straining it through a sieve and cheesecloth it is still full of teeny, tiny little specs of something. Canned broth does not look like that. I'm afraid it will not look good in soups. I've read in the Culinary Institute's book about clarifying broth to make consume, but that looks quite involved. Any suggestions?
Thanks!