Clarifying Stock

Pin
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE
Make your favorite soup recipe even more tempting by clarifying the stock.

Nothing makes homemade soups and stews taste richer than made-from-scratch stock. The secret to sparkling clear soups and smooth, creamy soups is clarifying the stock.

continue reading below

Instructions:

1. 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.

2. Stir the mixture into the hot, strained stock. Bring to boiling. Remove from heat and let stand for 5 minutes. (As the egg white cooks, it will coagulate and trap fine particles from the stock.)

3. Place a large sieve or colander lined with several layers of damp 100-percent cotton cheesecloth over a large bowl. Pour the stock through the cloth to strain out the particles and egg white.

Pin
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

More Cooking Techniques

close
close
close
close
close

Loading... Please wait...

Add My Photo close
I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px.
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
No one has shared their photo yet.
close