Egg Raft For Clarifying Cloudy Stock Recipes

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 -- ].

HOW TO CLARIFY STOCK

Steps:

• 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.
• Strain stock through a cheese cloth lined sieve to strain out the egg.
• Done!

CLEAR TOMATO SOUP

Steps:

• In a large dutch oven, heat the oil on medium heat. Add the fennel, onions, and garlic. Cook for 10 minutes or until the vegetables are soft and translucent.
• Into a blender add the tomato quarters and blend until smooth.
• Add salt to the fennel and onion mixture. Stir well and add the tomato puree. Bring up to a boil and simmer for 15-20 minutes.
• Into a fine-meshed strainer resting in a large bowl, add the cooked soup and strain out the vegetables. Gently press to get every last drop of broth. .
• Cool the broth to room temperature and then refrigerate until cool.
• In a medium-sized bowl, add 4 egg whites, parsley, tarragon, basil and ice. Whisk until frothy.
• Pour the cooled broth into a saucepan. Add the whisked egg whites. Bring the soup and egg mixture slowly to boil.
• Use a spoon to create an opening in the egg white raft to allow the broth to bubble through. Reduce heat to a bare simmer. Cook for 20 minutes.
• Line a mesh strainer with a double layer of paper towels. Ladle the soup into the strainer to separate the solids from the consommé. Serve warm or cold.