Living · 6 pages · 12 min
Why a hard boil makes a cloudy stock
A hard boil acts like a blender, emulsifying fat and protein into the liquid.
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From the opening
A hard boil clouds a stock because the violent bubbles and rolling current smash fat and coagulated protein into microscopic pieces. Those pieces stay mixed in the water and scatter light, so the liquid looks muddy instead of clear. The opening covers bubbles shredding the protein raft, fat sheared into tiny droplets, and why skimming then comes too late.
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Inside
- Bubbles shredding the protein raft
- Fat sheared into tiny droplets
- Why skimming then comes too late
- Chill haze versus a boiled emulsion
- Where the idea stops applying
- A distinction worth keeping
Sources
- Emulsification of fat by boiling agitation
- Coagulation of albumin into stock scum