What is the process for making a perfectly clear consommé from a stock using an egg white raft, and what is happening scientifically during that clarification process?

Question

Discover the fascinating process of using an egg white raft to make consommé. Learn the science behind how this technique creates a crystal-clear soup.

Answer 1

To make a clear consommé, create an egg white raft in your stock, gently simmer, and strain. The egg whites coagulate and trap impurities, resulting in a clarified broth.

Detailed Explanation:

Making a consommé is all about achieving crystal-clear perfection. Here's the step-by-step process:

1. Chill the Stock: Start with a well-made stock that has been thoroughly chilled. This allows any fats to solidify, making them easier to remove.

2. Prepare the Raft: For every gallon of stock, you'll need approximately 6-8 egg whites, crushed eggshells (optional, but helpful), and a mirepoix (diced carrots, celery, and onion). Whisk the egg whites until frothy, then gently mix in the mirepoix and crushed eggshells. The mirepoix adds flavor and structure to the raft, while the eggshells help with clarification.

3. Combine and Heat: Gently pour the chilled stock into a large pot. Slowly add the egg white mixture (the raft) to the stock, ensuring it floats on top. Do not stir! Place the pot over medium-low heat.

4. Simmer Gently: As the stock heats, the egg whites will begin to coagulate and form a 'raft' on the surface. This raft will trap impurities, such as fats and proteins, that cloud the stock. A gentle simmer is crucial; a rolling boil will break up the raft and cloud the consommé.

5. Create a Chimney: As the raft forms, it may develop a 'chimney' or small opening in the center. This allows steam and volatile compounds to escape, further clarifying the consommé. If a chimney doesn't form naturally, you can gently create one with a spoon.

6. Simmer and Monitor: Continue to simmer the consommé for at least 1 to 1.5 hours. Monitor the raft and adjust the heat as needed to maintain a gentle simmer. Avoid disturbing the raft.

7. Strain Carefully: Once the consommé is clear, carefully ladle it from the pot, avoiding disturbing the raft. Strain the consommé through a cheesecloth-lined chinois or fine-mesh sieve to remove any remaining particles. Discard the raft.

8. Degrease (if needed): If any fat remains on the surface of the consommé, use a spoon or fat separator to remove it.

9. Season and Serve: Season the consommé to taste with salt and pepper. Serve hot, garnished as desired.

The Science Behind the Clarification:

The clarification process relies on the principles of protein coagulation and adsorption. When egg whites are heated, the proteins within them denature and unfold. These unfolded proteins then aggregate and form a three-dimensional network, creating the raft. As the raft forms, it traps suspended particles, fats, and other impurities that cloud the stock. The eggshells act as a fining agent, attracting and binding to negatively charged particles, further aiding in clarification. The gentle simmer ensures that the coagulation process occurs slowly and evenly, maximizing the raft's ability to capture impurities without breaking apart.

Pro Tip:

Don't be tempted to stir the stock while the raft is forming. Stirring will break up the raft and release the trapped impurities back into the liquid, defeating the purpose of the clarification process. Patience is key to achieving a perfectly clear consommé.