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Harold McGee's latest New York Times article teaches the reader how to do gelatin filtration at home. I hadn’t heard the term until I saw the article, though the technique seems to be all over the avant-garde cooking scene. It’s a way to create high-flavor consommes without the finicky and time-consuming stovetop clarification. You add a little gelatin to the liquid, freeze it, and then thaw it in the refrigerator. The gelatin becomes a molecular sieve, and the melting water washes small flavor compounds through the net while the gelatin traps fat and other impurities. There’s even a recipe for brown butter consomme to get you started. You can do it with a wide range of liquids, and you don’t need any equipment besides a refrigerator and a freezer. I’ll be trying this as soon as I get a moment.
