To Clarify Stock
Ingredients
Directions
Place the stock in a clean saucepan over high heat.
When boiling, beat the egg white in a little water.
Add a small amount of hot stock to the egg white and beat to a froth.
Pour the frothy mixture gradually into the pot.
Beat the stock mixture hard and long.
Allow it to boil once, then immediately remove from heat.
Strain through a thin flannel cloth.
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
- Its proteins coagulate as they heat, trapping cloudy particles so they can be strained out.
The step that matters
Allow it to boil once, then immediately remove from heat. Boiling the stock again after the egg white has formed its raft can break the raft apart and cloud the stock. Removing it from heat straight away keeps the clear liquid intact for straining.
“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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