There's been a couple posts in the archives on this topic, but it was more ancillary to the discussion rather than the actual topic.
So last week I made homemade stock for the first time (the beef stock from Julia Child's "The Way to Cook" It turned out great. . .I managed to get almost 3.5 quarts of deep brown stock. After I made it, I put it in the refrigerator overnight and desgreased it, and then I clarified it using egg whites.
I am wondering how "necessary" the step of clarifying is. I will say that the stock now looks remarkably clear and beautiful. . . but is this a big deal in the long run? What's wrong with cloudy stock. I could see the need to clarify if you're making consumme. . .but honestly, clarifying just seemed like a pain to me and I don't know that I would want to do it again.
What do you guys all think?
Updated 1 year ago | 12
Updated 1 year ago | 1
Updated 2 years ago | 13
Updated 10 months ago | 10
Updated 9 months ago | 0