clarifying stock

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Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="clarifying stock"] _______________________________________

Cooking receipe to make clarifying stock under category General Recipes. You may find some video clips related to this receipe below.

clarifying stock

jamie oliver

naked chef

for 2 to 3 litres of stock:

3 to 4 litres stock

3 egg whites

85g lean meat or fish chopped (choose meator fish to correspond with your stock)

1 medium leek finely chopped

1 stick of celery very finely chopped

1 ripe plum tomato finely chopped

1 carrot peeled and finely chopped

1 good handful of fresh herbs such as parsley marjoram oregano

Place your cloudy stock in a large pan. Put the egg whites the meat or fish and all the vegetables and herbs into a bowl stir lightly to break up the egg whites then whisk the mixture welt into the stock.

Slowly bring to the boil stirring well for the first few minutes.

Basically what is going to happen is that as the stock comes to the boil the protein in the egg whites and meat or fish will begin to coagulate trapping all your finely chopped vegetables and herbs.

This acts like a sort of sieve and forms a crust on the top of your stock.

The only thing you

[tubepress mode=’tag’, tagValue=’clarifying stock’]

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