Hello, hope you see this... what would you recommend as the best way to clarify a broth? For example, broth that is gelatinous and thicker than gravy when cold but runny when heated like Pho broth?
Hello, this isn't exactly what you want, but this might be useful to you. When making broth, first blanch any bones you are using by boiling them and running them under cold water. This removes impurities that would otherwise be infused into your broth. Also, try to leave your ingredients as whole as possible (whole peeled carrots, whole stalks of celery, whole onions) and try to bring your broth to the barest simmer, not a boil. This will minimize how much your vegetables break down while still allowing them to impart their flavors. Doing these things will result in a clear broth. I hope that's helpful!
