Here is a tip for when you make beef or chicken stock, and it works: While the stock is cooking, beat an eggwhite until it becomes fluffy like meringue. Add the eggwhite to the boiling stock, reduce the heat to a simmer and stir well. The eggwhite will harden entrapping most of the stocks impurities. Strain the stock through a fine sieve lined with cheese cloth. The more stock you make the more eggwhites you should use, i. e., for 2 1/4 quarts of stock, use 4 eggwhites. This extra step will yield a clearer and more favorable stock.
Posted on: Sun, 26 Jan 2014 13:30:53 +0000
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