To Clarify Stock
Ingredients
Directions
Place the stock in a clean saucepan over high heat.
When boiling, beat the egg whites in a little water.
Add a small amount of hot stock to the egg whites 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
- Egg white
- Forms a foam that gathers suspended particles so they can be strained out, clearing the stock.
The step that matters
Beating the mixture hard and long, then boiling once. The egg white must be fully mixed into the hot stock so it can coagulate and trap cloudy particles. Boiling only once keeps the stock clear, because vigorous boiling breaks up the raft and pushes particles back into the liquid.
“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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