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by denton-scratch
828 days ago
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First time I made beef stock, I had much more than I needed; so I decided to turn some of it into consommé. You stir beaten egg-white into the stock, and simmer for a few minutes. The egg-white magically gathers the particles in the stock, and floats to form a raft on the surface. You then lift off the raft, to reveal limpidly clear consommé. My consommé was lovely; but no better than Baxter's tinned consommé (and no worse). I haven't tried again since. |
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