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trev_teich

I need to clarify a chicken/squab stock on the fry please help

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trev_teich

Nice

Chris_Young_80640

Cool. I'll let you know the next time I'll be back in Chicago.

trev_teich

Acadia

Chris_Young_80640

What's the restaurant?

trev_teich

Crazy, I live in "E-town". Well, you should come to the restaurant next time you're back home.

Chris_Young_80640

@Trevor — I get to Chicago from time to time. I originally hail from Evanston.

trev_teich

I did it with egg whites today not as clear and clean as freeze thaw but worked. Do you ever come to Chicago?

trev_teich

lol no. We put the dish on for today. What happened was I asked one on the AM commis to pull the stock out and start letting it drain. I didn't say in the walk-in so I get there and disaster. Then the chef decides to put the dish on the menu all of a sudden. I said there was no way. So I hope we have some to start tonight. We shall see.

Chris_Young_80640

Did you get out of the shit?

trev_teich

Thanks next tim I'm in the Shits I'll do that

Chris_Young_80640

Not supercritical. Whip 3 egg whites for a couple liters of stock

trev_teich

Is there a ratio?

trev_teich

Thanks

Chris_Young_80640

Sorry, been away today. In a hurry I would do traditional egg white clarification--I whip egg whites to soft peaks, whisk into cold stock, slowly simmer, then siphon or ladle out consommé.

trev_teich

Won't work with a stick that has gelatin in it

Tim_Sutherland_52834

A quickest way on the fly I know of without a centrifuge is using agar.

Rather than retype the info, read it at Cooking Issues.

I had used this method to clarify melon soups and gazpacho and it has worked for me. I have not tried it with stock.