how to clarify the broth/stock: an easy step-by step photgoraphed technique pesented by italian homemade cooking

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ITALIAN RECIPES TRADITIONAL AND CREATIVE

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Photographed recipe: HOW TO CLARIFY THE BROTH/STOCK, COOKING TECHNIQUE WITH PICTURE STEP-BY-STEP

This operation allows to make every kind of broth perfectly transparent. It is necessary for the preparation of gelatins, but it is also advisable for the soups, where a specific broth color is necessary for a good result of the dish.

	we start from the broth already degreased using a beater
mount an albumin of egg to snow
	put the broth over heat and stop the heat as soon as it boils. Put the mounted egg white into the broth
stir trying to dip it into the broth
	remove with a skimmer the white on the surface
drain with a strainer and let it cool completely
	you will see the white condensing and assimilating the broth impurities
coat a pitch with a rather thick white towel and drain the broth again
	if necessary repeat the operation again: the result will be a perfectly transparent broth. Should you wish to make the gelatin you can add 1 tablespoon of cognac or brandy for a more brazen color