Harold McGee writes in the NY Times
about gelatin filtration:
-- a way to make sparklingly clear liquids that are intensely flavored with ... well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients.
Link (Thanks, Carl!)
Why would anyone want to make such a thing? Think of such liquids as essences. They have no fibers, no pulp, no fat, no substance at all. They’re just flavor in fluid form, perhaps with a tinge of color, like a classic beef consommé. In fact chefs are calling these essences consommés, and they often use them the same way, as a soup or a sauce. And they can be delightfully surprising, because their appearance often gives no hint of the pleasure they’re about to deliver.
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