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The white stock you've just made has turned out cloudy. List 3 reasons why this may have happened. How could you prevent this from happening the next time?

asked by nelsonmichaelr about 7 years ago

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pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 7 years ago

It's the proteins coming out of whatever "white" thing you are making stock from. It's inevitable. To be clear like a consomme you'll need to skim the top and ultimately strain it. You can also use a "raft" of egg whites to collect some of that protein material after it surfaces. You didn't specify what kink of "white" you are asking about. That would be useful to know.

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Chef Krull
added about 7 years ago

Start with cold water and don't let it boil. Bring to a boil and return to a light simmer. You could also try blanching the bones ahead to coagulate the proteins. I haven't done this, but it should help. If it is still too cloudy, follow peirino's advice. Also, I like to use large coffee filters inside a sieve for straining to get the smallest particles out.

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