To clarify consommé with a raft, you'll use a mixture of ground meat, egg whites, aromatics, and acid to trap impurities, creating a clear and flavorful broth. Here's how:
Steps to Clarify Consommé Using a Raft
- Prepare the Raft:
- In a bowl, thoroughly combine ground meat (usually lean beef or poultry), egg whites (lightly beaten), mirepoix (diced carrots, celery, and onion), tomato paste or crushed tomatoes (for acidity and flavor), and any desired herbs and spices (e.g., bay leaf, peppercorns, parsley stems). The exact proportions vary by recipe, but the mixture should be a coarse, homogenous blend. This mixture is your "raft." The egg whites coagulate when heated and trap impurities.
- Combine Raft and Stock:
- In a large pot, pour your pre-made stock or broth (it should be cool or cold). Gently add the raft mixture to the stock, ensuring it is evenly dispersed. Don't stir vigorously after adding the raft; minimal disturbance is key.
- Simmer Slowly:
- Place the pot over medium-low heat and slowly bring the stock to a very gentle simmer. It's crucial to avoid a rolling boil, as this will break up the raft and cloud the consommé.
- As the stock heats, the egg whites in the raft will coagulate, forming a solid mass on the surface. This raft will trap any impurities, sediment, and fats from the stock. The steam that escapes through the raft filters the rising stock, further contributing to the clarity.
- Create a "Chimney":
- Once the raft has formed a solid crust on the surface (usually after about 30-60 minutes of simmering), carefully create a small opening or "chimney" in the center of the raft with a ladle or spoon. This allows steam and any remaining impurities to escape.
- Simmer Gently and Infuse Flavor:
- Continue to simmer the consommé very gently for at least 1 to 1.5 hours, and sometimes longer (up to 3 hours), depending on the desired flavor intensity and clarity. Monitor the heat to maintain a bare simmer.
- Strain Carefully:
- Once the consommé has reached the desired clarity and flavor, carefully remove the pot from the heat. Ladle the clear consommé from the pot, avoiding disturbing the raft.
- Strain the consommé through a fine-mesh sieve lined with cheesecloth. This removes any remaining fine particles.
- Defat and Season:
- If necessary, skim off any remaining fat from the surface of the consommé using a spoon or fat separator.
- Season the consommé to taste with salt and pepper.
- Serve:
- Serve the clear, flavorful consommé hot. It can be garnished with fresh herbs or other appropriate garnishes.
By using this process, you achieve a crystal-clear consommé with a concentrated and refined flavor.
