To Clear Soup Stock
Ingredients
Directions
Prepare the stock
Let the stock cool and remove the fat.
Clarify
Lightly beat the egg white and crush the eggshell; add both to the stock and mix thoroughly.
Heat the mixture slowly to boiling, stirring continuously; boil for 5 minutes and add seasonings as desired.
Remove from heat and let it stand for 5 minutes; then add cold water.
Allow it to settle, then strain through a thick cotton cloth placed over a strainer.
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, clearing the stock.
- Eggshell
- Adds calcium-rich particles and surface area that help gather fine sediment during clarifying.
- Soup stock
- Forms the flavour base of the soup and is the liquid being clarified.
The step that matters
Heating slowly while stirring. Heating gently and stirring until the mixture reaches a boil lets the egg white coagulate gradually and carry impurities upward. If it is heated too fast or left unstirred, the egg can set in place and cloud the stock or scorch on the bottom.
“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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