I'm just not to sure who to reply to, however smoking parsley stems is not going to make the cut; it has to be hemp in order to get the full effect. I also don't think very well, and it was not the onion, as to the onion peel that I meant to say, which gives the stock a golden hue, more so then making it cloudy. As for parsley, I'm sure it was one of my cooking instructors, heck who knows and I certainly don't abide by it, or any other directions stated within culinary text bks. A lot of stuff goes into my stocks, including outer leaves and core of cabbage, core of cauliflower, outer skin of broccoli stems, washed eggshells, Brussels sprout leaves..... And as an added note to what is taught in schools, "never refrigerate warm stocks", endangering other foods or fridge. Along with this directive "Don't leave stocks to cool at rm. temp." Try explaining that to my employer, who wants me out of the kitchen as soon as possible to cut down on labor costs. Anyways I feel like I'm on a rant, and I'm not meaning to be. I know timing and ice baths are cool ways to reduce temp.
Aside from that, I would like to clear the clearing about albumin which increases clarifying power. As for defatting, once stock has settled and fat rises to the top to congeal, use ladle swirling from center outwards, spooning fat off at edges; a cold leaf of lettuce, or paper towel will also absorb fat.
The remo, is like I could never not do it, like a horse with those things (blinders) on there eyes, you always made one, that was the way I was taught, in other words if I had an espresso, it would have sambuca in it.Espresso Correcto. Speaking of stocks I have 6 "Soups from around the World" classes to demo, and given the allotted time I will show how to make a quick 20 min.stock, but for the most part I will use prepared stocks.
Ending with a quote from Carrol Lewis "Who would not give all else for two pennyworth of beautiful soup?
I'm sorry I don't quite know how I got on to the topic of soups rather then stocks