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| The 'before' on the right and the 'after' on the left. Pretty impressive hey! |
When I tried 'gelatin filtration' way back at the start of the year it was with the aim of producing a full-flavoured clarified stock that would act as a consommé. Although it was a success, I was left wondering what the reduced liquid would be like if used in a reduction sauce (jus). What with all the gelatin being removed in the clarification process I couldn't help but feel the jus would lack the viscosity we all have come to know and love.
The answer it would seem is to use Agar (sometimes called “Agar Agar”?!?!!), a product derived from red algae. It can be found in most Asian shops and is known as “Falooda Powder” or a lot of supermarkets who brand it as “Vegetarian Gelatin".
