stock heats up, the abundant egg white
proteins begin to coagulate into a fine
cheesecloth-like network, and essentially
strain the liquid from within. Soluble proteins
from the fresh batch of meat help produce
large protein particles that are easily trapped
by the egg-white network. Gradually the
protein mesh rises to the top of the pot to
form a “raft,” which continues to collect
particles brought to the surface by convection
in the liquid. When the cooking is done, the
raft is skimmed off and any remaining
particles are removed by a final straining. The
resulting liquid is very clear. Clarification
with egg whites does remove both flavor
molecules and some gelatin from the stock,
which is why the cook supplies fresh meat and
vegetables during the clarification.
Commercial Meat Extracts
and Sauce Bases