On Mon, 06 Aug 2007 08:11:33 -0600, Christine Dabney
> wrote:

>On Mon, 06 Aug 2007 07:20:12 GMT, "Paul M. Cook"
> wrote:
>
>
>>Yep, makes for ease of use too, just slice off a chunk of stock and drop it
>>in whatever you're making. OK, as long as we're talking stocks here, who
>>has he best technique for clarifying a stock? I've tried filters,
>>cheesecloth, even the supposedly foolproof eggshell trick. I still can't
>>get that really clear stock that I see all the time in restaurants.
>>
>>Paul
>>
>
>For that you need to do what is needed to make consomme. You create a
>"raft" of various ingredients, and the proteins coagulate around it,
>thus clearing the stock.
>
>Jacques Pepin has the method in his book Complete Techniques.
>
>Christine

One of my weirdest cookbooks is: : "Bones: Recipes, History, & Lore"
by Jennifer McLagan. The first link is a review of the book and
second is a scanned page of her consomme recipe. The eggs whites are
the key. Not sure where Paul got the eggSHELL thing.

http://dovercanyon.typepad.com/dover...recipes_h.html


http://i10.tinypic.com/4yyzc3l.jpg

Lou