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 SMALL ENCYCLOPAEDIA OF ITALIAN CUISINE

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How to clarify the stock or broth with whisked  egg white

This operation enables 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  or stock color is necessary for a good result of the dish.

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whisk white egg

we start from the broth already degreased using a beater

whisk an albumen whisked egg
egg white

put the broth over heat and stop heating as soon as boiling. Put the whisked egg white into the broth

stir trying to dip it into the brothdip egg white
removing egg whiteremove with a skimmer the white on the surface
drain with a strainer and let it cool completelydrain broth
condensing egg ihiteyou will see the white condensing and assimilating the broth impurities
coat a pitch with a rather thick white towel  and drain the broth againdraining stock
clarifying the broth

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

 

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