- Joined Dec 1, 2015
I question the existence of a "clear" stock. Consommé is clear but all stocks have some opacity.
I have also found that with some standard ratios, the result can be bland. On my own, I find I need about twice as much meat and vegetables and the reduction has to be about 1/3 to 1/2 by the time it's done. I can get a pretty strong flavor.I never understood the idea of clear stock.
If I'm making chicken stock for example, there are definite ratios of meat to vegetable to herbs.
The resulting stock is bland and has very little flavor.
Now make a sauce from this stock, and it too is bland, irrespective of enhancements.
If I'm making a chicken soup from this stock, I must now add chicken base to bring out the flavor.
Shouldn't beef or chicken stock taste strongly of beef or chicken?
One learns a lot from Tampopo.....
Here is a "stock", "broth", etc. I made a while back. I roasted chicken carcass and veg then cooked it at 190 for 48hrs. using my sous vide controller. I lifted out the bones and veg then let it rest for an hour. This is the top 2/3rds. ladled right out of the pot no filtering. I learned from watching "Tampopo" that for clear stock you never let it boil.
Your logic is flawed. If I have multiple stocks, and only one of them has some opacity, and that's the one stock I want to turn into a consommé, then there is a need for clarification.
I would offer that all stocks must have some opacity, otherwise there would never be a need for the clarification of consommé.