I just use a fine mesh strainer. If you really want clarified stock, you can sim... | Hacker News

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		mckn1ght on March 11, 2024 \| parent \| context \| favorite \| on: Vegetable stock: my secret lover (2011) I just use a fine mesh strainer. If you really want clarified stock, you can simmer it with some egg whites and/or shells, the proteins will agglomerate all the remaining sediment. Strain again and done.

cogman10 on March 11, 2024 [–]

I'd assume with the muslin and squeezing they aren't going after clarified stock.

SoleilAbsolu on March 11, 2024 | [–]

First through colander and then 1 or 2x through fine mesh strainer.

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