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How do I make stocks more "clear"?

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How do I make stocks more "clear"?

Westy | Jul 30, 2002 08:35 AM

Hi,

I have been reading "Charlie Trotter Cooks at Home" and I am interested in how he describes how to make a broth more "clear." I understand most of it: simmer, don't boil, skim gently off the top. However, he also says to use cold water. Does this mean at the beginning? If so, why? Sorry to be dense, but I am curious.

Humbly,

Matt

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