Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

"reclarifying" consomme?


WiscoNole
 Share

Recommended Posts

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.

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?

Hong Kong Dave

O que nao mata engorda.

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...