Label
All
0
Clear all filters

Stock-Making

Appears in

By Jeremiah Tower

Published 2002

  • About
Individual stock recipes are given in each chapter where applicable. The trick of the trade for clarifying a stock that has become cloudy is to add ice to it. If the stock has become cloudy and gray, throwing ice into it can shock it to give up the blood and albumin still stuck in suspension in the stock. This is strictly an emergency procedure; clarifying can also be accomplished by letting the stock sit overnight, removing the solidified fat, leaving the residue at the bottom, and then bringing the stock to a simmer rapidly, skimming all the time. Do not let it boil.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title