Quick Answer: What is the function of the Clarification raft in a consommé?

It is a mixture of ground meat, egg whites, aromats, and acid used to clarify a stock or broth by trapping impurities as it coagulates. It clarifies the stock. What is a Raft? It is coagulated clear meat which floats on top of a consommé as it simmers.

What is a raft and how is it used to clarify a stock for a consommé?

Traditionally, consommé is made by adding coagulated egg white proteins to the liquid and simmering to create a “raft” of solids that are then removed to clarify the stock. This simple method yields a savory, aromatic broth that you can easily flavor with botanicals or herbs once the stock is clarified.

What is the main purpose of a raft when making clear soups?

Stop stirring. The clear- meat will gradually coagulate and rise to the top as a crust, called the “raft.” The raft acts as a filter, trapping all the tiny suspended particles as they bubble up through it. Use a ladle or a large spoon to poke a hole in the raft, called a chimney, if a hole doesn’t form naturally.

How does a clarification work?

Well, in very simple terms, the process of clarification helps you “trap” and remove insoluble matter from a liquid. That insoluble matter can influence flavor, the visual appearance and the mouthfeel of your drink. By clarifying it, you can take a drink you know well in a completely different direction.

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What is Clearmeat?

What is Clearmeat? It is a mixture of ground meat, egg whites, aromats, and acid used to clarify a stock or broth by trapping impurities as it coagulates.

How do you clarify a sauce?

Classically, when you want to clarify a stock — to make a consommé, say, or just to have a clear stock as the base for a sauce — you whisk some protein, typically egg white and maybe some crushed shell, into cold stock. Then you gradually heat up the mixture.

What are the main ingredients in a raft?

The principal behind a raft is that raw, denatured proteins attract cooked proteins. Egg whites, ground chicken, and the white mirepoix (the ingredients of the raft), are mixed together and then added to the cold chicken stock, and the mixture is then brought to a boil.

What are the two types of soups?

Soups are broadly classified into two types—thick soups and thin soups, which are further classified into various categories. This is done based on the texture of the soups.

Is broth & stock the same?

Though their ingredients are largely the same, there is a difference between them. Stock is made from bones, while broth is made mostly from meat or vegetables. Using bones in stock creates a thicker liquid, while broth tends to be thinner and more flavorful.

What are three main differences between a brown stock and a white stock?

One of the major difference is that in a brown stock the bones are roasted/browned first as roasting gives the darker color to brown stock. White stock is used as the base for veloute sauce and its derivative sauces whereas brown stocks are used for making demi-glace and its derivatives.

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