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 bit of hot stock to the egg white and beat to a froth.
Pour the frothy mixture gradually into the pot.
Beat the mixture hard and long, then allow it to boil once.
Immediately remove from heat and 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
- Stock
- Forms the liquid that is clarified, becoming clear and bright.
- Egg white
- Its proteins coagulate as they heat, trapping cloudy particles so they can be strained out.
The step that matters
Beating the mixture hard and long, then boiling once. Beating spreads the egg white through the hot stock so it can trap particles evenly. Boiling only once helps the egg white raft form and hold the particles, while extra boiling can break it up and cloud the stock again.
“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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