3 ms·
I've read some weird hacks but the traditional non-centrifuge way to clarify the stock is to use some protein like ground meat or egg white to "absorb" any disc
by blovescoffee 3y ago
I've read some weird hacks but the traditional non-centrifuge way to clarify the stock is to use some protein like ground meat or egg white to "absorb" any discolorant, protein, etc.
- denton-scratch 3y agoFirst time I made beef stock, I had much more than I needed; so I decided to turn some of it into consommé. You stir beaten egg-white into the stock, and simmer for a few minutes. The egg-white magically gathers the particles in the stock, and floats to form a raft on the surface. You then lift off the raft, to reveal limpidly clear consommé. My consommé was lovely; but no better than Baxter's tinned consommé (and no worse). I haven't tried again since.