Kitchen Roundtable

have any of you heard of using *LINK*

egg whites in making a stock? it sounds like it's part of the clarifying or straining off impurities?

here's the bit I'm talking about.

Beat the egg whites until fluffy. As your pot begins to boil, give it a strong stir and drop in your egg whites. Kill the heat, and walk away.

Skim and store.

Messages In This Thread

have any of you heard of using *LINK*
Yes, and there is a gelatin method, also, although
Re: Yes, and there is a gelatin method, also, although
So sorry to hear of your friend's plight. Don't give your stock a second thought,
Re: So sorry to hear of your friend's plight. Don't give your stock a second thought,
:thup *NM*
With some of us, I think it's not so much the perfection of the stock
Re: With some of us, I think it's not so much the perfection of the stock