I recently had an idea of a way to clarify and filter my stock that I made. I tried everything from coffee filters, sieves, freezing the stock, and filtering though cheese cloth. These all worked to varying degrees and a combination of two worked well but was always time consuming. After using my Yuma Coffee siphon infuse my Pho stock and came up with a possible idea to filter any stock. I read in one of the cookbooks that special vacuum beakers work well so I realized that the coffee siphon works on negative pressure. The problem would be creating the vacuum without heating the bottom dry and possibly breaking it. So last time I make Pho broth I gave this a try. I put about 40 ml of filtered water in the bottom of the siphon. Turned on the butane burner and waited until I could see the water moving up and into the top of the siphon. I waited about 20 seconds and then poured hot broth into the top of the siphon. I turned off the heat and the negative vacuum pulled the broth through the filter into the bottom vessel using the negative pressure I created. I thing this method could be used to help clarify stocks after an initial filter. Good luck and I will add comments when I try to improve on this method.
