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Clarifying Stock - Is it Necessary?


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Clarifying Stock - Is it Necessary?

aloew1 | Aug 15, 2009 09:10 AM

Hi all:

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?

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