Clarifying Soup Stock

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QueenBea
Posts: 23095
Joined: Sun Jan 08, 2012 9:10 pm

Clarifying Soup Stock

Post by QueenBea » Sat Feb 13, 2016 4:08 pm

http://www.recipezazz.com/recipe/clarif ... stock-7414

Here is a great method to use for getting a perfectly clear stock. Follow this method after you have made and strained your stock. After you have clarified your stock, pour 1/4 cup full of the stock aside and freeze separately so you can use it to clarify your next batch. You can use water for this but I prefer not diluting the stock with the water.

I usually use fresh herbs for my stock but I used dried and powdered sage here just to show how this method really works. Just about every bit of anything floating in the stock is collected in the clarifying mixture.

I have mixed together 1/4 cup of stock I had previously clarified, 2 egg whites and the crushed shells from the 2 eggs.
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Poured this into a strained "dirty" stock (because of the powder and dried herbs)
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I brought it to a boil over medium heat
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Continued to simmer for 5 minutes (you can see the egg mixture absorbing the bits of stuff)
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You let this sit for a couple of minutes and pour it in a sieve that is double layered with cheese cloth over a large measuring cup or bowl. (I forgot to take a picture of this step :lol: )

This is the sludge that is left behind and discarded.
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And this is the liquid gold this method gives you, Mmmmmmm. I think I might just go have a cuppa that right now :twisted:
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peppercricket
Posts: 53
Joined: Sun Nov 01, 2015 6:21 pm

Re: Clarifying Soup Stock

Post by peppercricket » Sat Feb 13, 2016 4:10 pm

Thank you! what do the egg whites do?

QueenBea
Posts: 23095
Joined: Sun Jan 08, 2012 9:10 pm

Re: Clarifying Soup Stock

Post by QueenBea » Sat Feb 13, 2016 4:15 pm

They collect all the bits left floating in the soup. :P

Gerry
Posts: 4676
Joined: Mon Sep 12, 2011 9:57 am

Re: Clarifying Soup Stock

Post by Gerry » Sat Feb 13, 2016 4:45 pm

Liquid gold!!

QueenBea
Posts: 23095
Joined: Sun Jan 08, 2012 9:10 pm

Re: Clarifying Soup Stock

Post by QueenBea » Sat Feb 13, 2016 6:08 pm

That it is Gerry!!! I just finished a cup of it, yummo... I have a we bit of a cold and it warmed my innards nicely :lol: :lol:

Kchurchill5
Posts: 16044
Joined: Fri Oct 07, 2011 11:55 am

Re: Clarifying Soup Stock

Post by Kchurchill5 » Sat Feb 13, 2016 6:15 pm

Very interesting and Very cool!!

QueenBea
Posts: 23095
Joined: Sun Jan 08, 2012 9:10 pm

Re: Clarifying Soup Stock

Post by QueenBea » Sat Feb 13, 2016 6:22 pm

Give it a shot next time you make stock, you will love it!!

KittenCal
Posts: 3848
Joined: Sat Sep 03, 2011 9:58 am

Re: Clarifying Soup Stock

Post by KittenCal » Sat Feb 13, 2016 8:53 pm

Wow :shock: never used egg shells Bea, that is very interesting for sure, I love all your pics, super great tutorial. I agree liquid gold!!
If you can eat, you can make it!

QueenBea
Posts: 23095
Joined: Sun Jan 08, 2012 9:10 pm

Re: Clarifying Soup Stock

Post by QueenBea » Sat Feb 13, 2016 10:04 pm

Thx Kit, This is actually a method my Mom thought me a long time ago. I don't know why it works better with the shells in there but it does. I can verify that because I have tried it with just the whites and it does not clarify the stock as clearly.

TexanerinCook
Posts: 18
Joined: Mon May 19, 2014 9:18 pm

Re: Clarifying Soup Stock

Post by TexanerinCook » Sat Feb 13, 2016 10:47 pm

Egg shells, I would have never dreamed about adding those :o Such a great set of photos, if I can get my hands on matured chickens I'll give this a try :)

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