how to clarify a stock

by Prof. Elda Greenholt Published 3 years ago Updated 2 years ago

Classically, when you want to clarify a stock — to make a consommé, say, or just to have a clear stock as the base for a sauce — you whisk some protein, typically egg white and maybe some crushed shell, into cold stock. Then you gradually heat up the mixture.Apr 8, 2005

How do I prepare my stock for clarification?

How to Clarify Stock Skim the Top. The first step in clarifying stock is to skim it while you are creating it. Simmer the protein, vegetables... Strain the Stock. Once the stock ingredients have given up all of their flavors, strain the contents of the …

What does clarifying stock mean?

Jun 09, 2015 · To clarify stock, first strain it; then separate an egg (discard the yolk or save for another use). In a small bowl combine the egg white and 1/4 cup cold water. In a small bowl combine the egg white and 1/4 cup cold water.

What is the best way to make clear stock?

Apr 20, 2020 · The simplest way of clarifying a stock is to simply pass is through layers of wet cheese/muslin cloth. Simply wet your muslin and fold into 4 layers in a colander or sieve and pass your stock or broth through this. Egg rafting is a very quick, very easy, and very traditional way of clarifying a stock or broth.

How do you clarify chicken stock?

Aug 29, 2019 · How to Clarify Stocks Using a RAFT! (Consomme Recipe) | Kitchen InstrumentsIf you've ever been to a Japanese Steakhouse; you may have had some of their delic...

What are three ways to clarify stock?

Part of a video titled Clarifying Stock - with an egg raft - YouTube

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This is for a liter of stock or a quart two tablespoons of water have a tablespoon of lemonMoreThis is for a liter of stock or a quart two tablespoons of water have a tablespoon of lemon approximately. Then we chop up the shells. We mix it doesn't have to be true well.

How do you clear up cloudy stock?

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.

Why do you clarify stock?

Stock can boost your immune system and improve your bone density. However, when making stock, the fat typically emulsifies on the top and can leave a bad-tasting film in your mouth. Luckily, by following some simple techniques, you can remove the fat that rises to the surface of your stock by clarifying it.

How long does it take to clarify stock?

A--It`s easy to clarify broth. Simply beat two egg whites until they hold soft peaks, then stir them into cold stock in a soup kettle. Set the kettle over medium heat and continue stirring. When your broth begins simmering at the edges, stop stirring and let it simmer 10 minutes.Jun 24, 1987

How do you clarify stock Serious Eats?

All you have to do is throw all your ingredients in the cooker, cover with water, and let cook at pressure for 45 minutes before skimming and straining. If you want the clearest stock possible, let the pressure dissipate slowly instead of using the release valve.Feb 20, 2019

Does clarifying remove flavor?

In my experience, I have never clarified a stock, by whatever method, without a sort of 'thinning' or 'flattening' of the flavor. Not so much a loss of intensity or aroma (that has more to do with the reduction) as a loss of 'roundness' I think that is probably due to a loss of fat in suspension.Apr 29, 2018

How do you fix cloudy broth?

If the stock does become cloudy, the best way to remove impurities is by straining it. Use a fine-mesh strainer, and consider lining it with cheesecloth to catch even more food particles and bits of fat.Oct 13, 2015

What is a rich flavorful broth or stock that has been clarified?

broth or bouillon. a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

How do you make a raft to clarify stock?

Here's a simple way to clarify a stock: Stir beaten egg whites into simmering broth. Stop stirring and the egg whites will rise to the surface, forming—you guessed it—a raft. As it bubbles, the raft attracts all stray particles.Jan 23, 2007

How do you filter broth?

Put a fine mesh sieve in the bowl. Place a long, thin tube into the the stock and make sure it's touching the bottom of the stockpot. Place the other end of the tube in your mouth a suck out some of the stock and as soon as it's flowing direct it into the sieve sitting in the bowl.

How does a clarification work?

Well, in very simple terms, the process of clarification helps you “trap” and remove insoluble matter from a liquid. That insoluble matter can influence flavor, the visual appearance and the mouthfeel of your drink. By clarifying it, you can take a drink you know well in a completely different direction.Jun 4, 2018

How eggs are used in coating?

Eggs can act as binding agents. As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods. Eggs are used to coat foods with crumbs, flour, etc. as they help these ingredients adhere and also help to create browned appearance when cooked.

Skim the Top

The first step in clarifying stock is to skim it while you are creating it. Simmer the protein, vegetables and herbs. When you see a soft foam appear across the top of the pot, skim it off with a small, fine-mesh sieve. Do this repeatedly as the stock cooks to remove as much particulate matter as possible.

Strain the Stock

Once the stock ingredients have given up all of their flavors, strain the contents of the stock pot through a fine-mesh colander. Do this several times, rinsing out the colander between each straining. This helps remove all of the larger ingredients as well as the smaller ones that tend to sink to the bottom of the pot.

Clarify With Egg Whites

The most important step in clarifying your stock is to make an egg raft after you have strained it thoroughly. Bring the stock to a low boil. Beat two egg whites until they are fluffy and drop them into the bubbling stock. Remove the stock from the heat and let it cool.

Tips and Hints

Avoid boiling stock when it is first being created because this can contribute to a cloudy appearance. Simmering it very gently allows the full flavor to develop over time without dislodging as many fragments from the protein, vegetables and herbs being cooked. Drop an ice cube into hot stock after you skimmed it.

Clarifying Broth into Clear Stock

There are three distinct phases where you can choose (or not choose) to clarify your broth.

Straining Stock while Keeping the Fat

If you plan to make a blended or cream soup and wish to keep the fat intact but remove all the particulate matter, follow this alternative method.

Clear Stock the Old Fashioned Way

While I’ve described to you the three-step, opt-in/out method I use to create clear stock, I should note that my Grandmother did it quite differently!

How Long Does Clarified Stock Last?

The firm, round disk of fat that comes to the top as broth cools in the refrigerator serves a very important purpose. It seals the stock and locks in the freshness.

Stock FAQs