What techniques can be used to achieve a very clear stock, and what is the process of clarifying a stock to make a consommé?

Question

Want a crystal clear stock? Learn the professional techniques for achieving a pristine liquid and how to clarify it into a perfect consommé.

Answer 1

To achieve a clear stock, use cold water initially, simmer gently without boiling, and skim impurities frequently. Consommé is clarified stock, achieved by using a raft of egg whites, ground meat, and aromatics to filter out impurities during simmering.

Detailed Explanation:

Achieving a clear stock involves several key techniques:

1. Start with Cold Water: Begin by covering your bones and vegetables with cold water. This allows proteins and impurities to gradually leach out, rather than coagulating quickly and clouding the stock.

2. Gentle Simmer: Maintain a very gentle simmer, never a rolling boil. Boiling agitates the stock, emulsifying fats and breaking down proteins, leading to a cloudy result. Aim for small bubbles just breaking the surface.

3. Skim Frequently: As the stock simmers, impurities will rise to the surface. Use a fine-mesh skimmer to remove these impurities regularly. This prevents them from breaking down and clouding the stock.

4. Avoid Stirring: Stirring can disturb the sediment at the bottom of the pot and cloud the stock. Leave it undisturbed as much as possible.

5. Strain Carefully: Once the stock is finished, strain it through a fine-mesh sieve lined with cheesecloth. This removes any remaining solids and impurities.

To make a consommé, you further clarify the stock using a 'raft':

1. Prepare the Raft: Combine ground meat (usually lean beef or chicken), egg whites (including the shells, which add calcium and help with coagulation), mirepoix (diced carrots, celery, and onion), and acidic ingredients like crushed tomato or lemon juice. The acid helps the egg whites coagulate and capture impurities.

2. Combine and Simmer: Gently mix the raft ingredients with the cold stock in a large pot. Place the pot over medium-low heat and bring it to a very gentle simmer. As the stock heats, the egg whites will coagulate and form a 'raft' on the surface.

3. Create a Vent: Once the raft forms, create a small vent in the center with a spoon. This allows steam and trapped impurities to escape.

4. Simmer Gently: Continue to simmer the consommé very gently for at least 1-1.5 hours. Do not stir or disturb the raft.

5. Strain Carefully: After simmering, carefully ladle the clarified consommé from the pot, avoiding disturbing the raft. Strain it through a fine-mesh sieve lined with cheesecloth or a coffee filter. Discard the raft.

Pro Tip:

When making consommé, ensure the stock is completely cold before adding the raft ingredients. This allows the raft to form properly and effectively trap impurities as it heats. Starting with warm stock can result in a broken raft and a cloudy consommé.