The New York Times had an article on gelatin clarification last fall, The Essence of Nearly Anything, Drop by Limpid Drop by Harold McGee. The idea is that you can create a perfectly clear broth that tastes like anything – chocolate, ranch dressing, brown butter, whatever you like. All you need is enough fridge and freezer space to set up a gelatin clarification system. McGee explained the basic technique very well: Create your broth by......