Tuesday, January 5, 2010


For each quart of stock, you will use one egg white and one crumpled egg shell
To get most of the fat out of a stock, you can simply chill it. The fat will harden and float on top of the stock where it can be scooped off easily. One can also use a fat separator, which are like a big measuring cup with a siphon from the bottom, which allows you to pour the stock out while trapping the fat.
Separate the eggs (I use my hands not the shell, discard the yolk or save for another use).

Beat egg whites to soft peaks, Crumple the eggs-shells and mix them through the egg whites.

Stir the mixture in to the stock and bring it to a simmer, do not let it boil.

The egg-whites will coagulate, rise, and take any particles and cloudiness out of the stock. Keep a close eye on the simmer (push the coagulated egg-whites to the side a bit to see) and let it simmer for about ten minutes.

Finally 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.

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