What You Need to Know
Utilizes a 'raft' of egg whites, ground meat, and herbs that coagulate at low temperatures (0-4°C) to adsorb impurities. Key reactions include protein denaturation (ovalbumin at 60-65°C) and cold-soluble collagen extraction.
Produces crystal-clear, intensely flavored broths without cloudiness from traditional hot clarification.
Key Parameters
Temperature
4°C
0°C - 65°C
Time
6 hours
4 hours - 8 hours
Equipment
ChinoisCheeseclothIce bathDigital thermometer
Steps
- 1.
Consommé Madrilène (Parisian haute cuisine): Preserves delicate tomato aromas
- 2.
Truffle essence (Modernist cuisine): Captures volatile terpenes
The Science
Primary Reaction
Adsorptive precipitation