"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-11-2016, 02:22 PM   #1
Assistant Cook
 
Join Date: Jun 2016
Location: Charlottesville
Posts: 7
How to clarify broth

I've tried several methods. None of them were successful. Obviously I am doing something wrong. I want to start over and am hoping to read how to do it from the beginning, so I can figure out where I've gone wrong.
Thanks.

__________________

__________________
Dominique
cocorico1402 is offline   Reply With Quote
Old 06-11-2016, 02:24 PM   #2
Senior Cook
 
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
Few quick questions.
What type of broth?
What methods have you tried?
__________________

cinisajoy is offline   Reply With Quote
Old 06-11-2016, 02:33 PM   #3
Assistant Cook
 
Join Date: Jun 2016
Location: Charlottesville
Posts: 7
First, I've used a slow cooker (Crock Pot, the most recent, I think) on the lowest setting (10 h on low) and it is too hot. The liquid boils too hard! The "warm" setting is probably lower, but I assumed it was to keep the food from spoiling and not to actually cook. Then, since I had a very cloudy broth, I tried adding 2 egg whites slightly beaten to the "finger warm" broth and slowly bringing it to a boil, boil it for 10 minutes, then strain it through cheesecloth. Didn't do it.
__________________
Dominique
cocorico1402 is offline   Reply With Quote
Old 06-11-2016, 02:34 PM   #4
Assistant Cook
 
Join Date: Jun 2016
Location: Charlottesville
Posts: 7
Forgot to mention it was chicken broth with left over pieces. I browned them first in the oven for just a few minutes.
__________________
Dominique
cocorico1402 is offline   Reply With Quote
Old 06-11-2016, 02:40 PM   #5
Senior Cook
 
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
Did you strain it first? Then add the egg white. Use the stove for clarifying.
You pour the egg white in slowly, then let it cook completely and restrain.
cinisajoy is offline   Reply With Quote
Old 06-11-2016, 03:04 PM   #6
Assistant Cook
 
Join Date: Jun 2016
Location: Charlottesville
Posts: 7
Yes, I strained it. I kept just the liquid. When I was done, I found that some of the egg white had stuck to the bottom of the pot. What temperature should I start with? Then It is supposed to boil, right?
__________________
Dominique
cocorico1402 is offline   Reply With Quote
Old 06-11-2016, 03:11 PM   #7
Senior Cook
 
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
Here is straight from Better Homes and Gardens.
1. To clarify stock, first strain. Strain stock by ladling it through a colander or sieve lined with 1 or 2 layers of 100-percent-cotton cheesecloth; discard bones, vegetables, and seasonings. 2. Separate an egg (discard the yolk or save for another use). In a small bowl, combine the egg white and 1/4 cup cold water. 3. Stir the mixture into the hot, strained stock. Bring to boiling. Remove from heat and let stand for 5 minutes. (As the egg white cooks, it will coagulate and trap fine particles from the stock.) 4. Place a large sieve or colander lined with several layers of damp 100-percent-cotton cheesecloth over a large bowl. Pour the stock through the cloth to strain out the particles and egg white.

Try that.
cinisajoy is offline   Reply With Quote
Old 06-11-2016, 03:18 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,788
Here's a good recipe for stock. Don't let it come to a boil, except in the beginning; that causes fat and other particles to become emulsified into the liquid and it's difficult to remove it. Bring to a boil over high heat and reduce to a simmer. The water should be barely moving.

http://www.mayoclinic.org/healthy-li...k/rcp-20049897
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 06-11-2016, 03:23 PM   #9
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
How to clarify broth

I agree, don't boil your stock-to-be after it first comes to a boil. I've made stock in the CP, mine must cook lower than yours does, coco.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 06-11-2016, 03:38 PM   #10
Assistant Cook
 
Join Date: Jun 2016
Location: Charlottesville
Posts: 7
From what you all say, what I need to do is not use my CP and make the chicken stock on the stove in a regular pot where I can control the temperature better. That way, I won't have to resort to clarifying it. I am not making a consommé, I just don't want broth that looks like it has ashes in it!Thank you all.
__________________
Dominique
cocorico1402 is offline   Reply With Quote
Old 06-11-2016, 03:43 PM   #11
Senior Cook
 
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
Quote:
Originally Posted by cocorico1402 View Post
From what you all say, what I need to do is not use my CP and make the chicken stock on the stove in a regular pot where I can control the temperature better. That way, I won't have to resort to clarifying it. I am not making a consommé, I just don't want broth that looks like it has ashes in it!Thank you all.
In a nutshell, yes.
CP is wonderful for some things but not for others.
Or you can cook it in the CP, but don't try to clarify in one.
cinisajoy is offline   Reply With Quote
Old 06-14-2016, 11:51 AM   #12
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
A pressure cooker is great for clear stock. I generally do chicken, using raw bones and skins and a few legs/thighs, as well as onion, celery and carrots. Use water to cover to about 2 inches over the top of the meat and veg. Pressure cook on high for an hour or so. Strain, discard the meat and veg (or give it to the dogs/cats/chickens) and chill the stock. Remove the fat if you like, and freeze or can the stock.

Bones will be soft and crumbly, so ok for dogs to eat.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 06-14-2016, 11:59 AM   #13
Senior Cook
 
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
Oh should have asked on the slow cooker is it a West Bend or a crockpot?
https://www.amazon.com/West-84905-5-...nd+slow+cooker
https://www.amazon.com/SCR450-PT-2-Q...al+slow+cooker
There are the different types.
cinisajoy is offline   Reply With Quote
Old 06-18-2016, 01:29 PM   #14
Assistant Cook
 
Join Date: Jun 2016
Location: Charlottesville
Posts: 7
It is a CrockPot brand model #SCV700SS.
__________________
Dominique
cocorico1402 is offline   Reply With Quote
Old 06-18-2016, 01:47 PM   #15
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Whether I am making a stew, soup or just stock, I never let my broth come to a boil. Soft tiny bubbles is all that is needed. Sure it takes longer, but my broth is always clear. And in the event that it may need to use straining, I find that a coffee filter does a great job filtering.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-25-2016, 12:07 AM   #16
Senior Cook
 
Join Date: Jun 2016
Location: Seattle
Posts: 185
Not letting it come to a boil is key. If the [Low] setting doesn't deliver just an occasional bubble to the surface, skew the lid slightly ajar until it does.

Boiling turns the molten fat and water into a cloudy colloid, typified by the tonkotsu-style of ramen. If you want pure, limpid clarity, go with Heston Blumenthal's freeze-clarifying method: Make it so thick that it's solid at room temperature with natural collagen, freeze it sold, then defrost it above a cheesecloth filter. The ice-matrix holds back the yukky stuff, and the stock is so clear you can see the future in it.
__________________

outRIAAge is offline   Reply With Quote
Reply

Tags
broth, how to

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 04:01 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×