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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Albumin | ||
 A water-soluble protein found in vegetables, bones, meat, and egg whites. Albumin coagulates as it's heated, collecting impurities as it moves -- this is the scum on a stock. Rapid boiling destroys its ability to collect impurities, resulting in a cloudy stock. |