artificial flavors added.) Because gelatin
would make such concentrated material too
thick to work with, manufacturers
intentionally break it down into smaller
molecules by extending the initial cooking by
several hours, and by pressure-cooking the
clarified stock (at around 275ºF/135ºC for 6–8
minutes; this step also coagulates the
remaining soluble proteins). In order to limit
browning reactions and keep the extract light
in both color and roasted flavor, much of the
water evaporation is done at temperatures
below 170ºF/75ºC.
Chinese Meat Stock: Clarifying Without
Eggs
The proteins in egg whites are especially
effective at removing tiny protein and
other particles from meat stocks, but meat
proteins themselves can also do the job.
Chinese cooks make clear meat broths by
cooking the meat and bones of chicken and