To Clear Soup Stock
Ingredients
Directions
Prepare the stock
Heat the soup stock slowly.
Remove the layer of cold fat.
Lay porous paper on the warmed liquid to remove fat globules.
Beat the egg white until slightly bubbly.
Add the beaten egg white to the stock.
Clarify
Put the stock on the fire.
Stir the stock constantly until the egg begins to coagulate.
Stop stirring.
Let the stock boil vigorously for 3 to 4 minutes.
Remove the stock to a cooler part of the stove.
Let the stock simmer for 10 minutes.
Add a dash of cold water to help it settle.
Strain
Strain the stock through two thicknesses of cheesecloth.
Strain the stock a second time for a transparent, sparkling stock.
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
- Coagulates as it heats, trapping fine particles so they can be strained out, clarifying the stock.
- Soup stock
- Forms the liquid base that is clarified into a clear, flavorful broth.
The step that matters
Stop stirring once the egg begins to coagulate. Stirring after the egg starts to set breaks up the forming raft, so particles stay suspended and the stock turns cloudy. Once the raft forms, leave it undisturbed so it can trap impurities.
“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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