Using Soup Stock

1. When ready to use stock, loosen fat around the edges with a knife, remove, and discard. If the stock is jellied, wipe off the remaining small pieces of fat and the edge of container with a cloth wrung out of hot water.  If the stock is very soft or liquid, pass small sheets of absorbent paper over the top of the stock.

 When the Stock must be used before cooling, skim off all the fat possible.

1.  Most of the remainder may be removed in one of two ways. The first way is to pass over the top small pieces of absorbent paper or blotting paper. 

2.  The second is to cool the stock as much as possible before-hand, then to wrap a piece of ice in a cloth and let it down into the stock. Move the ice around just below the surface so that the fat on the surface is suddenly chilled, and it will gather on the cloth around the ice. This must be done quickly to prevent unnecessary dilution of the stock.

For clear soups, take the stock from the top of container, being careful to avoid any sediment which may have escaped through the sieve and settled to the bottom of the container. This sediment is valuable as food and should be reserved for gravies or soups which are not necessarily clear. Clarify this stock if translucent, sparkling soup is required.

To clarify soups allow 1 egg white and shell to 1 quart of stock. Wash egg well. Separate yolk and white. Crush the shell into small pieces and mix with the slightly beaten egg white. Heat the stock just enough to liquefy it if it is jellied. Stir the egg white and shell thoroughly into the stock. Heat the stock slowly to boiling, stirring constantly, and then boil without stirring 2-5 minutes. Remove from heat. Add 1/2 cup of cold water and let settle. Strain through 2 thicknesses of cheesecloth. The coagulated egg gathers around itself the particles of solid substance in the soup which otherwise would be fine enough to pass through a strainer.
©Al (Alex-Alexander) D. Girvan. All rights reserved.