Clarifying consommés with agar agar, is it possible?

When we see a broth that is clean, transparent and free of impurities, we know that a cooking technique has been applied: clarification.

This is a simple but time-consuming process. Its application improves the presence, digestibility and flavor by eliminating fats and impurities from the ingredients we used, such as bones, vegetables, etc.

To develop the clarification technique, we can use egg white, gelatin or, as explained below, agar agar, also incorporating the benefits of the agar (suitable for vegans and vegetarians, homogeneous texture and greater conservation) to the broth.

The process is very simple: we filter the broth to eliminate the biggest particles and later it is brought to the boil and the agar agar is dissolved. Once cooled, the mixture is frozen. Next, a cheesecloth is placed over a large strainer and the frozen block is placed on top. Simply allow it to melt and the particles will be trapped in the net created by the agar agar.

Unlike gelatin clarification, which requires refrigeration and therefore takes longer, frozen agar gel can be at room temperature, speeding up the process considerably.

With this technique, we will obtain a more digestive broth with a better appearance.

If you want to know more about clarification, please do not hesitate to contact our sales team and they will be pleased to help you.