Clarified consommés with agar agar, is it possible?

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

It is a simple process but requires some time. Its application improves the appearance, digestibility, and flavor by eliminating fats and impurities from the ingredients we have used, such as bones, vegetables, etc.  

To develop the clarification technique, we can use egg whites, gelatin, or, as we explain below, agar agar, also incorporating the benefits of agar (suitable for vegans and vegetarians, homogeneous texture, and better preservation) into the broth. 

The process is very simple: we filter the broth to remove the larger particles, then bring it to a boil and dissolve the agar agar. Once it cools, the mixture is frozen. Next, a cheesecloth is placed over a large strainer, and the frozen block is placed on top. You simply let it melt, and the particles will be trapped in the network created by the agar agar.  

Unlike clarification with gelatin, which requires refrigeration and therefore takes more time, the frozen agar gel can be at room temperature, significantly speeding up the process. 

With this technique, we will achieve a more digestible broth with a better appearance. 

If you want to know more about clarification, feel free to contact our sales team, and they will be happy to help you.