EGG RAFT FOR CLARIFYING CLOUDY STOCK

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 -- ].