How to cook homemade stock with egg white?
Strain your homemade stock (if freshly made). Whisk egg white and 1/4 cup of cold water. Heat stock (or return to stovetop if freshly made) and bring it (back) to a boil. Add whisked egg white and water to the stock. Once stock has been brought back to a boil, remove from heat and let sit for 5 minutes.
How do you get stiff egg whites out of stock?
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.
How do you separate egg whites from the yolk in stock?
Read Separate-an-Egg if you don’t know how to separate egg whites from the yolk. Bring the stock to a boil and stir in the egg white and water mixture. Once the stock is back to a rolling boil, pour in your egg white and water mixture into the pot. A rolling boil is achieved when bubbles are rapidly breaking the surface of the water.
How to clarify stock in cooking?
4 Steps to Clarifying Stock 1 Strain your stock or broth. Strain the meat, veggies, and herbs of your recipe by carefully pouring it through a colander or sieve lined with two layers of 100%-cotton cheesecloth ... 2 Make an egg white-water mixture. ... 3 Stir the water mixture into the hot, strained stock. ... 4 Repeat the straining process. ...
How do you clear cloudy stock?
4 Steps to Clarifying StockStrain your stock or broth. ... Make an egg white-water mixture. ... Stir the water mixture into the hot, strained stock. ... Repeat the straining process.
What is the method of using the egg white and water used to clarify the stock called?
ConsomméIn cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.
What do you use to clarify stock?
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.
How do egg whites clarify consommé?
Ground meat, vegetables, aromatics, and, importantly, egg whites, are added to the stock or broth. Once the stock mixture is boiling, the egg whites create a floating filter that can then be skimmed off, leaving a very clear and flavorful soup.
How do you clarify homemade chicken stock?
0:582:32Clarifying Stock - with an egg raft - YouTubeYouTubeStart of suggested clipEnd of suggested clipWe light it let it simmer slowly. You heat it slowly. And you'll see that the egg white startsMoreWe light it let it simmer slowly. You heat it slowly. And you'll see that the egg white starts floating to the top.
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.
How do you remove impurities from chicken stock?
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.
What is egg clarifying?
Eggs, especially whites, can clarify or clear various fluid products, including consommé, broth and even wine. When the fluid is heated, added egg white coagulates, capturing and holding minute particles.
Why do you clarifying stocks?
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.
Why is it important not to boil consommé during clarification?
Why is it important not to boil consommé during clarification? The proteins are what make up the haziness. You see these as the scum that happens just before it boils. If you boil it, these proteins break down to smaller bits that dissolve and make the broth cloudy again, permanently.
Which part of the egg is clarify consommé?
It's important to understand the clarification of a consommé is actually done by egg whites. As the stock is slowly heated, the egg whites start to coagulate, forming a fine mesh screen which works like a built in strainer.
How do you fix a bitter stock?
There is a tiny bit of bitterness still in the aftertaste but it is stock so it will be watered down for soups some more....SOS: how to fix bitter stock??remove all traces I can find of offending vegetables.add more salt.add 4 cups more water.add brown sugar.add half stick butter.
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.
Directions
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.
Notes
The easiest way to get a clear stock is to avoid it being unclear to begin with. Tips:
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.
