A White Stock for Soups and Sauces
Ingredients
Directions
Gradually add 4 teaspoons of Plasmon Powder to 1 pint of tepid water.
Stir until it boils.
While boiling, add ½ teaspoon of coarse sea salt to restore the white color.
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
- Plasmon powder
- Milk proteins give the stock body and a creamy white base.
The step that matters
Gradually add the powder to tepid water. Adding the powder slowly and stirring it into tepid liquid lets it disperse evenly. Dumping it in at once lets milk proteins clump into lumps that stay undissolved in the stock.
“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.
More white stock recipes
You might also like
Indian Spiced Potato Soup with Tofu and Spinach448 recipes
Clear Carrot and Bottle Gourd Soup65 recipes
Mock Bisque Soup51 recipes
Cream of Asparagus Soup42 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.