Saturday, October 25, 2008

Rosie's Saturday - Part 1.

Today was Day 4 of my beef stock.
I brought the combined stocks to a simmer.
Then added my tempered egg whites (leftover from making pasta) into the stock. A bare simmer for 5 minutes, then a quarter turn, another 5 minutes, and 2 more turns.
After twelve minutes, the egg whites have trapped most of the impurities in the stock.
I scooped out most of the "raft."
Then strained the consomme through cheesecloth.
And here's my consomme. Clear, rich, flavorful. Delicious.

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