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some of the properties of a super-saturated solution of gelatin, created by freezing, to remove macroscopic particles that cause cloudiness from a water-based stock. This method is distinct from traditional consommé both in technique and in final product, as gelatin filtration results in a gelatin-free broth, while traditional consommé gives a final product rich in gelatin, with a correspondingly rich mouthfeel. A traditional consommé gels when chilled; a gelatin-filtered

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