On 4/8/2008 at 12:50 PM, begpie said:this is the future http://www.cookingconcepts.com/ENG/clarimax.html
Actually, this was the future.
The Methocel F50 consommé technique is one of my favorite techniques that I gleaned from Modernist Cuisine and ChefSteps. It's so easy, and the raft that forms can clarify a larger volume than they use in this video. It strips less flavor than egg whites do and the technique just works like magic. You use very little F50, so a bag of it will last you forever unless you're busting out consommé every weeknight. It's a good enough reason to keep F50 on hand. (You can also use it as a pre-batter for fry batter and use it to create eggwhite-like "meringues" from purees, sort of like aquafaba. But I digress).
ChefSteps uses a French press to infuse the herbs at the end of this video. I've always fantasized about having a super fine dining establishment and doing a tableside consommé service using a vacuum coffee siphon to do the aromatic infusion. Again, I digress.
Here's an example from my own home cooking. I wanted to do a high end version of chicken and rice soup, served with its traditional garnishes. The rice was Carolina Gold from Anson mills that I cooked in a donabe. There was poached chicken breast, blanched carrot and celery, and hen of the woods mushrooms sauteed in chicken fat. And a 64C egg yolk. It was spectacular but understated, evoking some nostalgic flavor memories of grandma's chicken soup.
