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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