Clarifying Broth: This is the removal of solids from broth, to make a very clear base for soups, etc. Broth can be clarified using egg whites, which the particles in the broth stick to. Stiffly beaten egg whites are put on top of broth, the particles in the broth stick to the egg whites, the egg whites are skimmed off and the broth is strained, resulting in a clear broth.

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