On Mon, 29 Apr 2013 06:55:28 -0700 (PDT), Kalmia
> wrote:

>On Sunday, April 28, 2013 9:33:33 PM UTC-4, Brooklyn1 wrote:
>>
>>
>> Clarifying stock has nothing to do with straining.
>>
>> http://www.saveur.com/article/Techni...ith-a-Egg-Raft
>
>I am just dying to try an egg raft. Thanks.
>
>I tried that method of dragging paper towel strips across the top of a broth, but it was messy and very time consuming.

I follow this technique and get a consomme that tastes fantastic-
*and* is as clear as a fine gemstone.
http://www.food.com/recipe/beef-cons...#ixzz1CO47WPz9

In this the beef and egg form a completely tasteless 'raft'. After
removing the raft I strain through a cloth becaue the raft always
loses little bits.

The method in the saveur link above looks like it might be worth a
try, though.
" Stir beaten egg whites into simmering broth. Stop stirring and the
egg whites will rise to the surface, forming—you guessed it—a raft. As
it bubbles, the raft attracts all stray particles."


Jim