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Do you need to know how to clarify stock? If you're using homemade stock for consommé or aspic, you'll want to make sure that any small bits of meat or vegetables have been filtered out so that the stock is clear, not cloudy. Read on to learn how to clarify stock, step by step.
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Clarify the Stock in French Onion Soup
French onion soup consists of a clear meat broth with sauteed onions and seasonings. In order to get he clear broth, you'll need to clarify the stock. This video walks you through the process of how to clarify stock using cheesecloth when you make French onion soup, step by step.
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Introduction
Most of the time when you make homemade stock or broth, you use it without any further processes, except maybe refrigerating to remove the fat that rises to the top. Homemade stock generally is not clear, however, as small bits of meat and vegetables can float in the broth, making it cloudy. When you want a clear broth, as you would for consommé or aspic, you need to clarify it. -
Step 1: What You Need to Clarify Stock
One egg white should clarify 8 cups of stock. If you have more stock, increase the number of egg whites and shells used accordingly.
Step 2: How to Clarify Stock
- Refrigerate stock overnight.
- Remove and discard any congealed fat.
- Strain the stock through a colander to remove any large pieces of meat or vegetables.
- Pour the stock into a saucepan.
- Combine egg white and 2 tablespoons of water.
- Add the egg white mixture to the stock.
- Add the crushed egg shell to the stock.
- Bring the stock to a boil for 2 minutes.
- Reduce heat to low, and leave, unstirred, for 20 minutes.
- Strain the stock through a double layer of cheesecloth.
Step 3: Freezing Stock With Gelatin
Gelatin binds to the impurities in stock, and can be used to clarify stock. A meat stock made with bones may have enough natural gelatin itself, but adding unflavored gelatin will ensure that the method will work.http://eat4fun.blogspot.com/2008/10/oct-03-experiment-clarifying-stock-with.html
- Add 1/2 teaspoon of unflavored gelatin for every 2 cups of stock.
- Bring stock to a boil for 5 minutes.
- Cool the stock and place in the freezer until solid.
- remove the stock from the freezer, and wrap in cheesecloth.
- Place the cheesecloth wrapped stock in a colander placed in a pot in the refrigerator.
- As the stock thaws, the impurities will remain with the gelatin in the cheesecloth and the clear stock will drip into the pot.
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