Soup Stock and Soup
Ingredients
Directions
Clarify the stock
Remove the fat from the stock by lifting off the solid cake and wiping the surface with a hot, damp napkin.
Combine the egg white and shell with any desired flavorings in a bowl. Beat well while the stock is cold.
Pour the mixture into the cold stock. Stir vigorously until well combined.
Transfer the stock to a kettle.
Bring to a boil, stirring steadily until boiling.
Boil for about 10 minutes until a scum forms and the stock is clear.
Move the kettle to the back of the stove. Add ½ cup of water.
Let it stand for 10-15 minutes.
Strain and serve
Strain the stock through a colander lined with a hot, damp straining cloth and a fine hair strainer without pressing.
Heat the strained stock to boiling before serving.
Dilute with water if desired.
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 white and shell
- Clarifies the stock by trapping suspended particles as it heats, leaving it clear.
- Stock
- Forms the base liquid whose flavor and clarity the whole method is built around.
The step that matters
Boil gently while the scum forms, then let it stand undisturbed. Stirring while the egg white raft forms or after it sets can break it apart and cloud the stock. Once the raft has formed, a stand time lets it settle so the clear liquid can be strained off without pressing, which would push particles through.
“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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