How to make stock clear?
I made this by slow cooking a duck carcass and some whole vegetables but it doesnt clear up at all
I tried egg whites and ice and filtered it

>>21444860 (OP)
Use the microwave trick. Line a fine sieve with paper towels, put it over a bowl, pour the stock through, then microwave the stock until it's hot (1.5-2 minutes or more depending on the amount). After that, run it through a paper towel lined sieve again.

>>21444860 (OP)
Blanch it first next time

>>21444860 (OP)
Let it cool in a deep bowl, the fat will rise to the top and the junk will fall the to the bottom. Then you can scrape the fat off to use elsewhere, carefully spoon the clear stock off, and discard the junk.

>>21444860 (OP)
who cares if it's clear. perfection is a stupid concept btw, just be happy it didn't turned out blue or something.

>>21444891
This

Also how low was your heat setting. It has to be simmering, just bubbles coming out of the bottom.

>>21444860 (OP)
There's no need to clear fonds as they are used in sauces that will turn dull from whatever starch you're going to use anyways.
Imo it's not even worth the hassle to clear a bouillon or trying to keep it as white as possible. Usually you would use very lean minced or ground meat and some egg white for clearing. If that doesn't work that's just what it is.

>>21444891
Yeah, I should definitely have done that. I didn't even rinse the meat.
>>21444898
Thank you, that sounds like a solid plan.
>>21444903
For me its fine as long as it has nutrition and tastes good but I'd like to have other people look at it and think its good
>>21444908
I always keep it within 95-98C although today I accidentally left it at 80C for an hour or two at first

>>21444918
Rinsing meat is largely not necessary if it is fresh and if you are going to cook it. The best way to clean raw meat is to submerge it in a solution of a food safe oxidizer. You can do this with drops of food grade hydrogen peroxide in clean water, or with an ozone water generator. You can also do it with chlorine dioxide, but handling clo2 is kind of a hassle.

These compounds are associated with extraordinary claims and some pseudoscience, but their utility in food sanitation is proven. These technologies are FDA approved (not chlorine dioxide, though).

This is a measure worth taking if you have questionably old meat, or if you are going to eat any meat raw. Fresh meat from healthy animals does not need to be cleaned as long as you cook it.

Blanching bones for broth is a different story. That has to do with removing natural compounds from the animal which you do not want to eat. They're why your stock is cloudy. Some of that clouding is also sugar and carbohydrates from the vegetables.

I hope you find this useful. If you're making your own stock, you're already doing it right.

>>21444908
This.

>>21444918
Broth ideally shouldn't be a transparent liquid with a mild tint. Youhave been fooled by overly processed commercial products. Assuming you're talking about using meat, good stock should be a little cloudy if you made it right and cooked your components down so all the collagen turns into gelatin.

>>21444980
>You can do this with drops of food grade hydrogen peroxide

Hydrogen peroxide should just be H30 mixed with enough H20(water) to keep it from exploding. If you have non-food grade hydrogen peroxide it means something about it is super fucked.

>>21444980
Rinsing and blanching meat has nothing to do with sanitation but helps getting rid of stuff that will turn it dark and cloudy.
If you ever went full autism and made white veal fond you'd know.

>>21444997
That's not correct. h30 is the result of extreme processing of water under pressure. That's the water found at the deepest depths of the oceans.

Hydrogen peroxide is h2o2. Food grade peroxide is sold as a pure solution of h2o2 in water. The highest concentration you can purchase as a consumer is 30%. It takes about five drops of that into a gallon of water to create a solution suitable for sanitizing meat.

Of course, all these oxidizing compounds I have mentioned are potent bleach. If you take too much of any of them they will burn a hole straight through your ass. That's not how they are supposed to be used.

>>21445012
I may not have been clear enough, but I agree that blanching is not a matter of sanitation. I brought up sanitation because OP mentioned rinsing meat.

>>21445024
OTC or pharma hydrogen peroxide contains substances which stabilize it but can be understood as adulterants if considered as a food product. That is the distinction. Pharma peroxide is stabilized with other chemicals, but food grade peroxide is h2o2 and water.

Chlorine dioxide also reliably and consistently annihilates communicable infections

https://www.jstage.jst.go.jp/article/bio/15/2/15_2_45/_article

OP when you say ‘clear’ what do you mean, do you mean a white stock as opposed to a brown or do you mean less bits and fat in the stock?

>>21444980
I know it's not necessary for sanitation, I meant rinsing as in putting it in cold water for a bit before cooking it which supposedly does something but I just forgot about it.
>>21444989
Ehh, my main reference is my mom's stock which she always makes with chicken and beef. I used a duck carcass which is a lot cheaper so I don't know if this is an inherent part of that.
>>21445081
It looks really cloudy and has small bits of stuff floating in there, especially visible if I stir it. I think that's a bad thing, I don't know.
I'm trying to learn how to make soups since I usually just stick to making meat and such for dinner and I'd like to learn all about the other stuff that is important

>>21445206
You should blanch meat before processing it into stock, always. You can also roast it after blanching it, before brewing it.

>>21444918
>I'd like to have other people look at it and think its good
Honestly between an opaque stock and a clear one I’d assume the opaque one has better flavor

>>21445312
It does. Blanching is a meme, you're rinsing off proteins and shit that contribute flavor in order to get a better appearance.

>>21445322
The parts of stock removed during its brewing are usually referred to as "scum" because they taste bad and have the texture of snot. They are mostly denatured proteins and have no nutritional value anyway. Fat is also usually removed during stock brewing, but you should remove the fat and save it before you make broth.

>>21445206
>It looks really cloudy and has small bits of stuff floating in there, especially visible if I stir it. I think that's a bad thing, I don't know.
Don’t worry about it, it should settle and then you can ladle it to just leave the debris at the bottom. But btw you’re supposed to skim the stock during the boil to get rid of any scum that rises to the top, that should probably get rid of some of the stuff you’re worried about but for the most part it should be fine.

The key to telling whether it’s a good stock is to see how much when it sets it goes jelly-like.

>>21444860 (OP)
Cool it down in the fridge and cut the fat from the broth. Fats and water tend to emulsify when heated (and stir when boiled). On the contrary, they like to separate when cooled.
This fact is hack for both the question you asked and a question you didn't. If you want to emulsify a fat/broth mixture, adding a minimal amount of an emulsifying agent and heating promotes mixing of the two. Cooling them off promotes separation (what would promote clarifying a stock).

>>21444860 (OP)
if you freeze it and leave the block of frozen stock to melt through a cheese cloth, it will come out crystal clear.

>>21445024
>>21444997
Chemist here.
H3O+ is acid. Like textbook, pH definition of acid*.
>Extreme processing of water under pressure That's the Water at the deepest depths of the oceans
No. No it is not. That is not how hydronium forms. Hydronium forms by loose hydrogen cations being available in solution.
H2O2 is hydrogen peroxide, also written as H-O-O-H. It isn't explosive in and of itself, but it IS reactive. It breaks down into what we call free radicals (in this case HO•), which are extremely reactive. Like reactive enough to commit sudoku before they become a problem. However, due to the specifics of the reaction, when they're in water (H2O, aka H-O-H), their instability is not a real issue, as they functionally re-form when reacting with water (HOH + HO• = HO• + HOH). All that said, you probably shouldn't be cooking with hydrogen peroxide, as free radicals love creating chaos at the molecular level, hence their name.

*there's other definitions of "acid" that are not relevant to this discussion

>>21446004
Dare I say, based.