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  #1 (permalink)  
Old 09-24-2008, 05:45 AM
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Join Date: Sep 2008
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Default How do you make a perfectly clear broth?

I can never seem to get my chicken broth perfectly clear like I see in asian restaurants. A friend told me that afther the stock has been strained and skimmed that they put an egg in it and that all the stuff will stick to it as it cooks. Has anyone heard of this or the process to do so?
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Old 09-24-2008, 05:59 AM
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Default How do you make a perfectly clear broth?

Consume (may have mis spelled it, but it is pronounced Con-Sue-may)

Make a clear meat (ground beef, egg white, and canned chopped tomatoes) add to a cold broth. It will sink to the bottom.

Stir gently but constantly untill it starts to cook (coagulate, you can see the white forming). Slowly it will rise up to the top, do not disturb! Let boil for an hour (much longer and the 'raft' will break down and make the broth cloudy).

If done right you should be able to "see the date on a dime at the bottom of a gallon."
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Old 09-24-2008, 06:14 AM
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Default How do you make a perfectly clear broth?

I don't know about Asian restaurants but classic stock making has some simple do's and dont's.

1.Start with cold liquid and if you add liquid add cold liquid. If hot water is added it causes meat to release soluble proteins. These proteins coagulate and make the stock cloudy. When you add cold water the proteins coagulate in larger chunks and float to the top wherein you can skim them.

2.Never allow your stock to boil. Only simmer. Skim every 5-10 minutes the first hour to prevent fat and scum to work its way back into your stock. As the meat and bones cook off, they release proteins and fats. When stock is boiling, these proteins and fats emulsify into the stock. When this happens your stock becomes cloudy. As the stock cools, skim again every 30 minutes to an hour.

3.Do not move the contents of the stock when cooking. As the stock cooks those soluble proteins and other solids settle along the sides and bottom of the pot. If you disturb the pot, these solids break up and cloud your stock.

4.When straining the stock, do not press out the stock. Let it drain naturally.

5.Do not add a liaison (ie., starch thickener) until all the fat and scum has been skimmed off. Once you add a starch any emulsified fat in the liquid will be held in the stock by the starch and the it will be more difficult to skim.

6.When your stock is done. Strain it through a coarse chinois then again through a fine chinois. I can my stock so I take it one step further. Once I have all the big stuff out, I use my metal coffee filter to give it one more strain. The smallest particles clog it a bit very shortly but just bang them out in the sink, rinse and continue pouring.

7.Although not related to clouding, but getting all the fat out, let your stock cool at room temperature. Personally, I then put my stock in the fridge or in spring, fall and winter, cold outside air to cool it then remove the remaining thin layer of fat (it solidifies).
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