To Clear Stock
Ingredients
Directions
Beat the egg white until light but not dry.
Add the egg white and crushed shell to the cold stock.
Heat the stock slowly to boiling and boil for 10 minutes.
Remove from heat and add ½ cup of cold water.
Let it stand for 10 minutes.
Strain through a napkin with a fine wire sieve to catch scum and shells.
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 cloudy particles so they can be strained out.
- Crushed eggshell
- Provides extra surface area that helps bind fine particles for clarification.
- Stock
- The liquid being clarified; it is the base that the egg white and shell clear.
The step that matters
Heat the stock slowly to boiling. Heating gently lets the egg white coagulate gradually and trap cloudy particles. If the stock is heated too fast or stirred hard, the raft breaks up and the stock stays cloudy.
“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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