To Clakify Stocks Ok Soups
Ingredients
Directions
Prepare the egg white mixture
Whisk the egg whites with ½ pint of water for 10 minutes.
Gently pour in 4 quarts of boiling stock or soup while whisking continuously.
Heat and clarify
Place the stewpan over the fire.
Whisk it all together when it is about to boil.
Draw the mixture to the side.
Let it settle until the egg whites separate.
Skim the mixture clear.
Strain
Strain through a fine cloth over a sieve to achieve clarity.
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
- Coagulate as they heat, trapping suspended particles so the liquid becomes clear.
- Stock or soup
- Forms the liquid being clarified, so its flavour carries into the finished result.
The step that matters
Whisk it all together when it is about to boil. Whisking while the mixture heats keeps the egg whites dispersed so they can coagulate and trap impurities. If the mixture is left to boil hard or stirred roughly, the coagulated whites break apart and cloud the liquid.
“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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