I make my own bone broth and sometimes I "fine" it using egg whites, to get a pretty, clear liquid. It occurred to me recently that the process of fining may be removing valuable protein, since it takes away the particles. Some of the articles I have read about fining (written by cooks, but not nutritionists) refer to the process of fining as "removing the protein". My question is: does fining my homemade broth using egg whites diminish the nutritional value of the broth in any way? Thanks in advance.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)