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METHODS

Clarifying stock for clear soups or aspic

As used in Quail egg and prawn set in aspic molds

Clarified stock is used for clear soups and savory jellies. During the clarifying process a certain amount of flavor will be lost.  To avoid this, add additional finely chopped aromatic vegetables (vegetables, celery, leek, parsley, etc) together with the specified amount of gelatin to the stock.   Then add lightly whisked egg white (2 or 3 depending on the volume of the stock) and bring the stock up to the boil.  The egg white will start to form a crust on top to which all the impurities (that make the liquid cloudy) in the stock get trapped.  Do not stir the stock at all. This process will take about ten minutes after boiling started, then turn the heat of and carefully remove the crust.  Through a sieve lined with double cheesecloth and over a large bowl, slowly ladle the stock through. Do not squeeze the cheesecloth or force the liquid through. The stock is now clarified.  Seasoning are added then to flavor the aspic according to the recipe of the dish you are preparing.

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By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

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