Clarifying beef stock
Clarification of beef stock with egg whites using the traditional "raft" method. Egg whites and their shells are beaten into the cold, reduced stock, and the pot is brought up to a boil. The egg whites act as a flocculant to attract the particles that cloud the stock and float to the top, and the clear stock is ladled into another vessel through a chinois sieve.
Size: 3744px × 5616px
Location: New York, NY
Photo credit: © David A. Goldfarb / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: beef, bouillon, broth, chinois, clarification, clarifying, cooking, egg, flocculant, ladle, method, raft, scum, sieve, skim, skimming, soup, stock, white, whites
