To Clarify Broth
Ingredients
Directions
Put the broth in a clean saucepan.
Beat the egg white and add it to the broth.
Stir the mixture with a whisk.
Boil for a few minutes.
Strain through a fine sieve or 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
- Broth
- Forms the liquid being clarified, so its flavor carries through to the finished clear broth.
- Egg white
- Coagulates when heated and gathers fine particles into a raft that is strained out, leaving the broth clear.
The step that matters
Stir the mixture with a whisk. The beaten egg white must be evenly dispersed before heating. Spread through the liquid, it coagulates into a raft that traps cloudy particles. Unevenly mixed, it leaves patches of cloudiness behind.
“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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