How To Make Broth, Stock, and Bone Broth Crystal Clear!
ฝัง
- เผยแพร่เมื่อ 27 ส.ค. 2024
- Ben Starr, the Ultimate Food Geek, shows you a slightly bizarre, but totally effective and easy technique for clarifying cloudy broths and stocks, which results in a crystalline consommé.
Flour sack towels (WAY better for straining than cheesecloth, cheaper and reusable): amzn.to/3nc0lz4
My favorite kitchen toys: kit.co/Ultimat...
For each quart/liter of stock you want to clarify, combine in a separate bowl:
2 egg whites PLUS the crushed shells of the eggs
2 tsp water
1/2 tsp vinegar
Beat the ingredients until foamy. Bring your stock to about 100F (38C) and add the egg white mixture. Stir gently. Bring the stock to a simmer over medium-high heat, stirring gently every now and then. When stock reaches a strong simmer, lower the heat to medium, stop stirring and let it boil for 5 minutes. Turn off the heat and let the whole thing rest for 20 minutes.
Gently scoop the egg white solids into a strainer lined with a damp flour sack towel, using a slotted spoon. Discard the egg white solids. Strain the stock through the flour sack towel to remove all particles.
To remove all traces of fat from the stock, refrigerate overnight, then scrape the congealed fat from the top of the stock the next day.
(NOTE: I'm an Amazon affiliate, and if you buy something from my links, I might get a few pennies. Thanks!!) - แนวปฏิบัติและการใช้ชีวิต
I find it funny you posted a stock video today. I’m feeling under the weather today and my body wanted stock. A couple hours ago I made a delicious stock! Of course I didn’t filter it. My body needed all those herbs and spices.
Just used egg whites no shells/vinegar turned out FIRE. TYSM!
Yes for wonton soup and special occasion! Thanks again Ben Starr!
I made pho for Christmas Eve and i wish i would have seen your channel sooner.
My youngest son is starting to blossom as a cook and wanted to watch some TH-cam videos.....you were the first person I thought of. Funny twist, they were just talking about clarifying broth in his cooking class and we found this to be the latest video on your channel. Thank you for doing what you do!
I tried this. It's a miracle!
Been checking out your videos and on day 2 of sourdough. Thank you so much for being so clear! We need more of your videos !! Keep it up
:)
Thank you, Chef Ben! This technique worked perfectly with my cloudy/murky chicken broth.
Brilliant! This worked great for my bone broth. Subbed!
Really loved your presentation -- made it so easy for me to get the best crystal clear soup EVER! Thank you!
I cooked turkey broth in a cast iron pot and it turned the broth completely black
I use your method and it was unbelievable how quickly it cleaned it up now it looks like normal golden
Interesting! Sounds like that was a very well seasoned pot, and you stripped the seasoning.
That tip i learned during cook school, but usally i just filter the stock through fine muslin
Awesome! Sacred to try. I do my mom's European version.
You do not have a messy kitchen. I have photos that can show you the difference.
Awesome!
Hahaha did I just watch you put finings into broth? You are a GENIUS!! So, crazy question ... would that egg taste good?
PROBABLY, if it wasn't full of egg shells! =-D
@@ultimatefoodgeek hahahaha DOH!!!! forgot about those!
Stock recipe please. I already make it, but I wnat to improve my method.
Found it! th-cam.com/video/9cGGn23W-Mw/w-d-xo.htmlsi=xGRe96gNa3b8m1mY
IT's on my channel! Look for it.
Hey I'm new to your channel and I was wondering if you have a sourdough dinner roll recipe that you can share in a video~ plz
I'll put it on the list!
What if we put a colander insert inside the stockpot before we use the egg and shells? Would the solids lift out in relatively one piece?
I doubt that will work. When you add the whites and shells initially, they sink to the bottom of the pot. They rise slowly, in bits, filtering as they go. Once they've formed a mat at the top, they rely on the natural, heat-driven circulation of stock from bottom to top to continue filtration. A colander will break up that circulation, as well as prevent the raft from rising from the bottom of the pot to the top.
@@ultimatefoodgeek Got it. Thanks. I may be a lazier cook than you 😊
Is this work in cocktail.?
If you are talking about clarifying a cocktail, no, you would not want to heat it with egg whites
Hi Ben, thank you for great tips in your videos. Do you think this will work with some other liquids like syrup made out of grapes? Grape juice is boiling to very high temperatures mixed with a special kind of soil or wood ash. They put just egg whites when boiling to the syrup to clearify which I skipped and ended up with a dusty syrup. (-pekmez- we call here in Turkey). So I will try your receipe to the finished product and wonder the result.
I have a question: will that cocktail solution affect/interact with the broth flavor?
Are you asking if the egg whites and shells affect the broth flavor? They do noticeably strip some flavor out of the broth, yes. But not so much that the broth was left utterly flavorless. And they do not ADD flavor to the stock...egg whites and shells are largely flavorless. I only recommend this if presentation is more important than flavor!
Will the reheating and clarifying process prevent the stock from gelling? I just finally achieved a perfect gel texture in both my chicken and beef stock but they're both pretty cloudy. Am I being too picky? Lol
😊❤👍🏼
You should have tasted the clear stock first.