Ben Starr, the Ultimate Food Geek, shows you a slightly bizarre, but totally effective and easy technique for clarifying cloudy broths and stocks, which results in a crystalline consommé.

Flour sack towels (WAY better for straining than cheesecloth, cheaper and reusable): [ Ссылка ]

My favorite kitchen toys: [ Ссылка ]

For each quart/liter of stock you want to clarify, combine in a separate bowl:

2 egg whites PLUS the crushed shells of the eggs
2 tsp water
1/2 tsp vinegar

Beat the ingredients until foamy. Bring your stock to about 100F (38C) and add the egg white mixture. Stir gently. Bring the stock to a simmer over medium-high heat, stirring gently every now and then. When stock reaches a strong simmer, lower the heat to medium, stop stirring and let it boil for 5 minutes. Turn off the heat and let the whole thing rest for 20 minutes.

Gently scoop the egg white solids into a strainer lined with a damp flour sack towel, using a slotted spoon. Discard the egg white solids. Strain the stock through the flour sack towel to remove all particles.

To remove all traces of fat from the stock, refrigerate overnight, then scrape the congealed fat from the top of the stock the next day.

(NOTE: I'm an Amazon affiliate, and if you buy something from my links, I might get a few pennies. Thanks!!)

свернуть