To prevent a stock with a deep, caramelized flavor from becoming cloudy, _____ to coagulate proteins and trap minute particles that might otherwise cause cloudiness.

Question

Quizplus · Accepted Answer

Browning the bones and meat before adding water creates a layer of flavor on the outside that will not contribute to cloudiness. Adding raw meat and bones to hot or cold water can cause cloudiness because the proteins and particles are not coagulated and trapped. Making sure the stock boils will not necessarily prevent cloudiness.

To Prevent a Stock with a Deep, Caramelized Flavor from Becoming