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Learning About Clarification
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Through clarification, a consommé becomes flavorful, perfectly clear, and fat-free. The three essential ingredients necessary to the process are
- lean ground meat,
- egg whites (generally 2 large egg whites per liter or quart of liquid), and
- aromatics such as carrots, celery, leeks, tomatoes, herbs, and spices.
The meat and the aromatics are put through a meat grinder to achieve a medium-grind texture. The mixture should not be puréed.
The broth is then blended with the clarification mixture, placed over medium heat, stirred frequently, and brought to a simmer. Just before the boiling point is reached, the stirring is stopped, and the minute impurities that cloud the broth adhere to the clarification ingredients and are carried to the surface by the albumen in the egg white and by the blood. The particulate matter will form a solid raft that will float.
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