Clarifying broth with a raft is a technique used to achieve a crystal-clear liquid by removing impurities. This method involves creating a “raft” on the surface of the simmering broth that traps solids. Here's how it works:
The Egg White Raft Method
The most common way to create a raft uses egg whites:
- Prepare the Broth: Ensure your broth is cold.
- Create the Raft Mixture:
- For each quart of broth, use one egg white, cracked and mixed with its shell. Optionally add some other ingredients to help solidify the raft, such as ground meats, vegetables or aromatics.
- Combine and Heat: Pour the cold broth into a pot or saucepan. Add the raft mixture and combine it with the cold broth.
- Simmer Gently: Place the pot on the stovetop and bring it to a very gentle simmer over low heat. Avoid stirring at this point.
- Formation of the Raft: As the broth heats, the egg whites will begin to coagulate, forming a raft on the surface. This raft traps the impurities. According to the video referenced, the egg whites should turn brown.
- Simmer and Monitor: Let it simmer for about 5 minutes (or longer, depending on your specific recipe and the degree of clarification required)
- Remove the Raft: Carefully remove the raft with a slotted spoon. Avoid breaking up the raft as this would reintroduce solids into the broth.
- Strain (Optional): For added clarity, you can strain the broth through a cheesecloth-lined sieve after removing the raft.
Benefits of Using a Raft:
- Clarity: It removes tiny particles suspended in the broth, resulting in a perfectly clear final product.
- Flavor: By removing impurities, it helps to refine and enhance the flavor of the broth.
- Appearance: A clarified broth looks more elegant and professional.
Quick Guide:
| Step | Action |
|---|---|
| 1. Preparation | Ensure broth is cold. Prepare the raft mixture with egg whites and other desired additions. |
| 2. Combination | Combine the cold broth and raft mixture. |
| 3. Simmering | Gently bring to a simmer, avoiding stirring until the raft is formed. |
| 4. Raft Formation | Egg whites coagulate, trapping impurities on the surface, which appear brown. |
| 5. Removal | Remove the raft carefully using a slotted spoon or skimmer. |
| 6. Straining | Optionally strain through cheesecloth. |
