How do egg whites work to clarify a broth?

Answer 1

If done correctly, the albumin in the egg whites trap the floating protein particles in a broth and solidify it. Then you can take the mass of egg whites out of the broth in one go.
The unfortunate side effect that it also rids the broth of a lot of flavour. It's better to make your broth clear to start with.

Answer 2

As a classically trained chef and having made consumme many times to relase the flavour and clarify the broth, we mix additional vegatable and meat in to the egg white mixture, generally it is shank meat, that has alot of collegen to help gel the chilled stock, but a bit of ground beef, chicken or pork will do.

Just chop fine by hand or in a food processor an onion, carrot and a stalk of celery, mix in the meat, egg whites and seaonings, (bay leafs,, peepercorns, dreid thyme or oregano), mix it like a meat loaf, put it in to the pot add the stock to be clarified, put it on the stove and bring it to the boil slowly.

You can stir it for a while just until the stock starts to show some steam coming off it, then once it has start to simmer, don't touch it as it will go cloudy, let it cook for 1-2 hours, jsut do not boil it hard, the "raft" will break and then your back to square one.

I worked as a chef in Canada for various hotels, clubs, resorts and restaurants over a 20 year period, and a stint in Jamaica at a luxury resort in Montego Bay, just make sure to start it slow and keep it gently simmering.

Answer 3

I would say that stock is the clear, unthickened liquid you get from boiling chicken with vegetables but sieved i.e. without any bits and pieces, but broth includes the vegetables which were cooked with the chicken and may be thickened with barley or similar (although not necessarily). But I know my Scottish relatives would probably call my clear stock a "broth" as well as a hearty soup. I therefore think this is a regional thing and will depend on where you are as well as your family background... I must say I have not seen "broth cubes" but there are stock cubes a-plenty. Fish, chicken, beef, lamb and vegetable stock, alongside the trusty old OXO and Bovril cubes. YMMV as much as the answers you will get. But an interesting question all the same!

Answer 4

The albumen works as a net to trap all the impurities when it coagulates through heating. This coagulation then forms a crust on the surface of the liquid which can be lifted from the broth leaving it clarified.

Answer 5

Clear Beef Consomme

Ingredients

1 qt water
1 1/2 lb beef bones; washed in cold water
2 medium-size carrots; peeled
1 lg onion; halved
1 clove garlic
1 stalk celery
1 bouquet garni
1 bay leaf
3 sprigs parsley
1 pn thyme
1 ds salt
1 pn ground black pepper
1 c dry red wine
1 croutons

Instructions

BOUQUET GARNI
2 sprigs parsley
1 clove garlic
1/4 ts thyme (up to)
4 black peppercorns
1 pn marjoram
1/2 bay leaf

1. Place water, bones, carrots, onion, garlic, celery, Boquet Garni, bay leaf, parsley & thyme in a large stockpot. Bring to simmer very slowly & allow to simmer 3 to 3-1/2 hrs., uncovered.

2. Strain consomme to remove vegetables & seasonings. Allow to cool at room temperature. Refrigerate overnight.

3. Remove solidified fat from surface of consomme. Put consomme into stockpot or large saucepan & add salt, pepper & wine. Bring to simmer, but do not boil. Reduce volume of consomme slightly to intensify flavor & to heat to serving temperature.

4. Divide among 6 soup bowls & garnish w/ croutons. Serve immediately.
Note: Consomme may be prepared in advance, frozen & reheated if desired. Don't allow it to boil or it will become cloudy. BOQUET GARNI: Tie all ingredients in cheesecloth bag.