The key to clarifying consommé soup lies in using egg whites to create a raft that captures impurities, followed by careful straining.
Here's a breakdown of the process:
1. The Egg White Raft: Your Clarification Tool
- Why egg whites? Egg whites contain albumin, a protein that coagulates when heated. As the consommé simmers, the egg whites solidify, forming a "raft" on the surface. This raft traps tiny particles and impurities that cloud the soup.
- Building the raft: Gently mix the egg whites with the cold or lukewarm stock/broth. Consider adding ground meat (usually lean ground beef or chicken) and aromatics (like diced vegetables and herbs) to the egg white mixture. These additions enhance the flavor and help the raft form a stronger structure.
- Gentle Simmering: Slowly bring the mixture to a simmer over low heat. Avoid boiling, as this will break up the raft and cloud the consommé. As it simmers, the egg white raft will rise to the surface and begin to solidify.
2. Monitoring and Maintaining the Raft
- A hole is key: Once the raft forms a solid "dome" on the surface, carefully cut a small hole in the center. This allows steam to escape and prevents the raft from boiling over.
- Simmer Gently: Maintain a gentle simmer for at least 1 to 1.5 hours. This ensures thorough clarification.
3. Straining for Crystal Clarity
- Careful Removal: After simmering, carefully ladle the clarified consommé from underneath the raft, avoiding disturbing the solids.
- Double Strain: Strain the consommé through a fine-mesh sieve lined with cheesecloth (or a coffee filter for extra clarity). This removes any remaining small particles.
4. Additional Tips for Consommé Clarity
- Cold Start: Starting with cold stock and egg whites helps the albumin coagulate properly.
- Lean Ground Meat: Using lean ground meat minimizes fat in the final consommé.
- Patience is Key: Don't rush the simmering process. The longer the consommé simmers, the clearer it will become.
- Degreasing (Optional): If the consommé still has a slight layer of fat, chill it completely in the refrigerator. The fat will solidify on top and can be easily removed.
In summary, clarifying consommé relies on the protein in egg whites forming a raft that captures impurities, followed by careful simmering and straining to achieve a beautifully clear and flavorful broth.
