How can you clarify a broth that has turned cloudy, and is the method different from clarifying a stock (such as using an egg white raft)?

Question

Did your broth turn cloudy? Find out if it can be rescued. Learn the methods for clarifying a broth and how they might differ from clarifying stock.

Answer 1

You can clarify a cloudy broth using the same method as clarifying a stock: creating an egg white raft. This raft traps impurities, resulting in a clear liquid.

Detailed Explanation:

Clarifying broth or stock involves removing impurities that cause cloudiness. The egg white raft method is effective for both. Here's how it works:

1. Chill the Broth/Stock: Ensure your broth or stock is thoroughly chilled. This helps the fat solidify, making it easier to remove.
2. Prepare the Egg White Raft: For every gallon of broth/stock, use 1-2 egg whites. Lightly whisk the egg whites with their shells (crushed), and about a cup of the cold broth/stock. The shells add calcium, which aids in coagulation and attracts more impurities. You can also add some aromatics like chopped vegetables (carrots, celery, onion) and herbs (parsley, thyme) to the raft for added flavor and clarity.
3. Combine and Heat: Gently pour the egg white mixture into the chilled broth/stock in a large pot. Place the pot over medium-low heat.
4. Simmer Gently: As the mixture heats, the egg whites will coagulate and form a 'raft' on the surface. This raft will trap any impurities, small particles, and fat. Do not stir! Allow the raft to form undisturbed. A small simmer is ideal, avoid boiling.
5. Create a Vent: Once the raft has fully formed and is firm, use a spoon to create a small hole in the center. This allows steam to escape and prevents the broth/stock from boiling over and disturbing the raft.
6. Simmer and Strain: Continue to simmer gently for about 45-60 minutes. The broth/stock should become noticeably clearer. Carefully ladle the clarified broth/stock from under the raft, being careful not to disturb it. Strain the ladled broth/stock through a fine-mesh sieve lined with cheesecloth to remove any remaining small particles.
7. Discard the Raft: Discard the egg white raft. It has done its job of collecting the impurities.

Pro Tip:

Don't be tempted to increase the heat to speed up the process. High heat can break the raft and reintroduce impurities into the broth/stock, defeating the purpose of clarification. Low and slow is key for a crystal-clear result.