To Claeify Stock
Ingredients
Directions
Place the stock in a clean saucepan over medium-high heat.
When the stock is boiling, beat the egg white with a little water.
Add a small amount 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 being clarified, so its clarity is the main result.
- Egg white
- Its proteins coagulate when heated, trapping cloudy particles so they can be strained out.
The step that matters
Beat the mixture hard and long, then allow it to boil once.. Beating spreads the egg white through the stock so it can gather impurities. A single boil sets the egg white into a raft that traps particles; boiling more vigorously can break the raft 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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