Clarification agent

Marius_du_Plessis_275715

Hi, somewhere I saw a recipe that you guys did of some broth or consomme. I noticed that you guys used a clarification agent (instead of traditional egg white for example..) I just need that agent name please!

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brian_martin2001

https://www.chefsteps.com/activities/chicken-consomme

A few things Methylcellulose (F50) or agar. See here https://www.chefsteps.com/activities/chicken-consomme You can also use ice filtration but that does take considerably longer.

Or use Heston's freeze-method. Works a treat

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