JuliaBalbilla at 14:01, 17 January 2017

2017-01-17T14:01:10Z

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{{#seo:
|title=Stock clearance
|titlemode=replace
|keywords=#stock #beef #stockclearance #eggwhites #mirepoix #cheesecloth #fish #fat #proteins #chicken #celery
|hashtagrev=12032020
|description=What is Stock Clearance There are times when it is necessary to clarify a stock eg for consommés and clear soups.
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Stock clearance]]

===What is Stock Clearance===
There are times when it is necessary to clarify a [[stock]] eg for [[consommé]]s and clear [[soups]]. The method given below is the traditional method, which is quicker, but also quite expensive and trickier. The other method is [[Ice filtered consommé|ice filtering]] which is a very simple process, but takes much longer, because you have to [[freeze]] and then defrost the [[stock]]. The mixture of ingredients we use to clarify a [[stock]] is called the ''clearmeat'' or the ''clarification'' and these are as follows:

*Lean [[minced]] [[meat]] is one of the major sources of [[protein]] that enables the clearmeat to do its job. It also contributes flavour to the [[consommé]]. The [[meat]] must be lean because [[fat]] is undesirable in a [[consommé]]. [[Beef]] [[shank]], also called shin [[beef]], is the most desirable [[meat]] because it is high in albumin proteins as well as in flavour and [[gelatin]], and it is very lean. [[Beef]] and/or [[chicken]] are used to clarify [[chicken]] [[consommé]]. [[Meat]] is not used, obviously, to make [[fish]] or [[vegetable]] [[consommé]]. [[Minced]] lean [[fish]] may be used, but it is normal to omit flesh altogether and use only [[egg whites]].
*[[Egg whites]] are included in the clearmeat because, being mostly albumin, they greatly strengthen its clarifying power.
*[[Mirepoix]] and other seasonings and flavourings are usually included because they add flavour to the finished [[consommé]]. They do not actually help in the clarification, except possibly to give solidity to the raft. The raft is the coagulated clearmeat, floating in a solid mass on top of the [[consommé]]. The [[mirepoix]] must be cut into fine pieces so it will float with the raft. A large amount of a particular [[vegetable]] may be added if a special flavour is desired, as in, for example, essence of [[celery]] [[consommé]].
*Acid ingredients ([[tomato]] products for [[beef]] or [[chicken]] [[consommé]], [[lemon juice]] or white [[wine]] for [[fish]] [[consommé]]) are often added because the acidity helps coagulate the protein. They are not absolutely necessary — the heat will coagulate the protein anyway — but many people like to use them.

===Procedure for Stock Clearance===
#Start with a well-flavoured, cold, strong [[stock]] or broth. If your [[stock]] is weak, reduce it until it is concentrated enough, then cool it before proceeding, or plan on simmering the [[consommé]] longer to reduce while clarifying.
#Select a heavy stockpot or soup pot.
#Combine the clearmeat ingredients in the [[soup]] pot and mix them vigorously.
#Mix in a small amount of cold water or [[stock]] (250 to 500ml per kg) of [[meat]]—and let stand 30 to 60 minutes. This allows more opportunity for the [[proteins]] that do the clarifying to dissolve out of the [[meat]].
#Gradually add the cold, degreased [[stock]] and mix well with the clearmeat. The [[stock]] must be cold so it doesn’t cook the [[proteins]] on contact. Mixing distributes the dissolved [[proteins]] throughout the stock so they can collect all the impurities more easily.
#Set the pot over a moderately low heat and let it come to a simmer very slowly.
#Stir the contents occasionally so the clearmeat circulates throughout the [[stock]] and doesn’t burn to the bottom.
#When the simmering point is approaching, stop stirring. The clearmeat will rise to the surface and form a raft.
#Move the pot to lower heat so the liquid maintains a slow simmer. Do not cover. Boiling would break up the raft and cloud the consommé. The same principle operates in [[stock]]-making.
#Let simmer for 90 minutes without disturbing the raft.
#Strain the [[consommé]] through a [[chinois]] lined with several layers of [[cheesecloth]]. Ladle the [[consommé]] out carefully without breaking up the raft. Let the liquid drain through the [[cheesecloth]] by gravity. Do not force it, or fine particles will pass through and cloud the [[consommé]].
#Degrease. Remove all traces of [[fat]] from the surface. Strips of clean brown paper passed across the surface are effective in absorbing every last speck of [[fat]] without absorbing much [[consommé]].
#Adjust the seasonings. Natural [[salt]] is preferred to normal table [[salt]] because it has no impurities or additives that could cloud the [[stock]].

===Recipe for a basic consommé using pre-made stock===
*500g lean shin of [[beef]], [[minced]]
*[[Mirepoix]], chopped into small pieces: 250g [[onion]]; 125g [[celery]]; 125g [[carrot]]
*250g [[egg whites]]
*250g canned [[tomatoes]], crushed
*6–8 [[parsley]] stalks, chopped
*Pinch dried [[thyme]]
*1 [[bay leaf]]
*2 whole [[cloves]]
*½ tsp [[peppercorns]], crushed
*5 litres strong [[beef]] or [[veal]] [[stock]], cold (brown or white)

#Combine the [[beef]], [[mirepoix]], [[egg whites]], [[tomatoes]], [[herb]]s, and [[spices]] in a tall, heavy stockpot. Mix vigorously with a heavy whisk.
#Add about 450ml cold [[stock]] and stir well. Let stand about 30 minutes.
#Gradually stir in the remaining cold [[stock]]. Be sure the stock is well mixed with the other ingredients.
#Set the pot on moderately low heat and let it come to a [[simmer]] very slowly. Stir occasionally.
#When the [[simmering]] point is approaching, stop stirring.
#Move the pot to lower heat and [[simmer]] very slowly about 90 minutes. Do not stir or disturb the raft that forms on top.
#Very carefully strain the consommé through a [[chinois]] lined with several layers of [[cheesecloth]].
#Degrease thoroughly.
#Season to taste.

===See also===
The simpler, [[Ice filtered consommé|ice filtering]] method of clarification

{{CategoryLine}}
[[Category:Cooking methods]]
[[Category:Recipes]]
{{RecipeLine}}
[[Category:Meat recipes]]
[[Category:Beef recipes]]
[[Category:Lamb recipes]]
[[Category:Pork recipes]]
[[Category:Game recipes]]
[[Category:Poultry recipes]]
[[Category:Soup and stock recipes]]
{{RecipeSkip}}

<code 'hashtagrev:12032020'>[[Special:Search/stock|#stock]] [[Special:Search/beef|#beef]] [[Special:Search/stockclearance|#stockclearance]] [[Special:Search/eggwhites|#eggwhites]] [[Special:Search/mirepoix|#mirepoix]] [[Special:Search/cheesecloth|#cheesecloth]] [[Special:Search/fish|#fish]] [[Special:Search/fat|#fat]] [[Special:Search/proteins|#proteins]] [[Special:Search/chicken|#chicken]] [[Special:Search/celery|#celery]]
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Stock clearance - Revision history

JuliaBalbilla at 14:01, 17 January 2017