Wow! I just clarified my beef stock, which by the way is being treated like liquid gold. I was distracted and let it boil,....not good, it breaks down the impurities and gives you a cloudy stock. So that's what I got... cloudy stock.
After babying this stock for two days....yes TWO, I did what every self respecting cook would do...
I moped..
THEN I remembered what Chef_________ said about clarifying stock with egg whites.
So I tried it, putting out of my mind that if I had been in class I would have failed my stock for letting it boil.
Oh wow ...sooo cool. It worked,... all the impurities coagulated with the egg protein,....I think...I need to check that.... and I have super clear stock.
Nifty...soaking beans for my Brazilian dish tomorrow.
TATA
Christine
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