Clarification with Methocel

John_H_637272

Has anyone clarified stock using Methylcellulose? I was wondering if you need to whisk the methylcellulose at the beginning like when you classically clarify a stock? Since I'm clarifying a caramelised onion stock, I cannot use meat in the 'raft', but with the methocel raft is it necessary to have mirepoix and/or meat product to help clarify? Can the methocel raft do the job on its own?

Thanks!

tshewman

I have, but prefer the ice filtration (but takes allot longer). See CS technique, it works well. https://www.chefsteps.com/activities/chicken-consomme