To Clarify Stock for Soup
Ingredients
Directions
Whisk the egg whites with ½ cup of cold water for 10 minutes.
Gently pour in the boiling stock while whisking continuously.
Place the pot over heat.
Skim the surface until clear.
Whisk well when just boiling.
Let it settle.
Strain through a fine cloth over a sieve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Egg whites
- Their proteins coagulate as they heat, trapping cloudy particles into a raft that clears the stock.
- Stock or soup
- The liquid being clarified; it is the body that the egg white raft clears.
The step that matters
Whisk well when just boiling. Whisking as the stock reaches a boil keeps the egg white from setting in one solid mass on the bottom, so it can rise and trap cloudy particles. Boiling too hard or stirring afterward can break the raft and cloud the stock again.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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