"reclarifying" consomme?

[WiscoNole]

I've got some homework on consomme and one of my key terms is "reclarify". I'm having some trouble finding a decent definition. Any help would be appreciated.

[HKDave]

I've got some homework on consomme and one of my key terms is "reclarify".  I'm having some trouble finding a decent definition.  Any help would be appreciated.

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Clarifying is the process of removing particulate matter (cloudiness) from a stock to make a clear consomme. It's outlined here:

http://forums.egullet.org/index.php?showtopic=26540

No idea what "reclarify" would mean beyond maybe clarifying a second time, for instance if you made a mess of the raft on the first attempt?

[jackal10]

There is a new cold clarification technique which involves adding a small amount of gelatine, freezing and then allowing to melt in a cofee filter http://forums.egullet.org/index.php?showto...st=0&p=1292216&

Edited August 6, 2007 by jackal10 (log)

[wattacetti]

The gelatin method (syneresis) works really well and takes less care than the raft method. I've found that you'll have a faster time of things if you freeze/thaw the gelatin/consommé in smaller blocks rather than one big one.

[Pallee]

I seem to remember from school (about a million years ago) that one of the purposes of the raft and "clearmeat" is also to add more flavor to the consomme. We did a couple other enhancements to the flavor - using the consomme as the base for a whole nother stock, then clarifying that. Or, doing a second clarification of the consomme with fresh raft and clearmeat. And then the "infusion" where you pour the hot consomme through the herbs you wish to impart flavor with in a cheesecloth lined chinois. The gelatin trick would work fine if you have a very strong flavored stock that needs no extra flavor.

I would guess that the "reclarify" refered to in the question is the second clarification of the stock in order to add more flavor.