Egg Raft For Clarifying Cloudy Stock Recipes
EGG RAFT FOR CLARIFYING CLOUDY STOCK
Need a clear stock from your homemade stock but it's cloudy or murky it not really a problem because the stock was meant to be used for a brown sauce. But if I needing a clear stock fear not! It can be cleaned up with this method. Saw this on FB and what a great method that I'd never heard of before. As you can imagine, the serving size is certainly a guess depending on how you use the stock
Provided by Bonnie G 2
Categories Pork
Time 25m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 4
Steps:
- Filter your stock as much as possible. There should be no solid residues in it. Like small pieces of meat, spices, skin, etc. Warm the stock slowly in a thick bottomed saucepan.
- Beat the egg whites with water and the acid.
- Crush the eggshells and whisk them into the egg mixture.
- Mix the egg whites into the stock, turn up the heat and bring it all to a boil.
- Turn down the heat when it boils and let it simmer for 5 minutes.
- Take the stock of the heat and let it cool for about fifteen minutes.
- There should now be a raft of stiffened egg whites on top of the stock and the stock should be more clear.
- Sieve the stock gently through a sieve lined with damp cheesecloth. If possible, use a sauce ladle to scoop it carefully into the sieve instead of pouring it. Avoid getting egg white with over the edge of the sieve.
- Author's Notes:.
- The easiest way to get a clear stock is to avoid it being unclear to begin with.
- Use raw pieces of meat. Unfortunately that is impossible when you make a dark stock so --
- Don't crack the bones.
- Never let the stock boil. Only weak bubbles and simmering. Boiling emulsifies the fat from the meat and binds it to the water.
- Only boil the vegetables along for the last hour. When the vegetables are soft, they begin to fall apart. This also makes the stock unclear.
- [This is the real difference when you clarify stock. no film tricks here -- ].
Nutrition Facts : Calories 17.9, Fat 1.2, SaturatedFat 0.4, Cholesterol 46.5, Sodium 17.8, Carbohydrate 0.1, Sugar 0.1, Protein 1.6
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