What is a raft and how is it used to clarify a stock for a consommé?

What is a consommé raft and the purpose of its use?

Consommé is a clarified and concentrated stock or broth that is either usually served on its own as a soup or when cooled, used as gelatin. … All involve using egg whites, which help form a raft of solids at the surface of the stock or broth. Those solids are then skimmed off, and the broth or stock strained.

What is the purpose of a raft in a consommé?

By Andy Anderson ! The principal behind a raft is that raw, denatured proteins attract cooked proteins. Egg whites, ground chicken, and the white mirepoix (the ingredients of the raft), are mixed together and then added to the cold chicken stock, and the mixture is then brought to a boil.

What is a raft in culinary?

Rate & Review. A combination of ingredients that are added to clarify broth by trapping the impurities and then rising to the surface in a floating mass.

How does clarification work what is a raft?

Clarification is the combination of the following ingredients: – lean ground meat, … – and tomato or other acidic ingredients. Referring to a raft, the clarification begins directly after the raft because the raft combines all the particles within the stock and after that is when one clarifies.

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What does clarify mean cooking?

The process of removing impurities from a liquid such as melted butter, meat stock, or vegetable stock. This is usually accomplished by skimming the surface of the liquid as it is heated.

How do you clarify a stock?

Here’s how to clarify stocks and broths at home.

4 Steps to Clarifying Stock

  1. Strain your stock or broth. …
  2. Make an egg white-water mixture. …
  3. Stir the water mixture into the hot, strained stock. …
  4. Repeat the straining process.

How do you clarify a consommé?

Nowadays, consommé is usually clarified by combining a mixture of egg whites, aromatic vegetables, herbs, and lean ground meat with the cold broth and then gently heating the mixture until the egg white coagulates completely.

What is clarify stock?

Classically, when you want to clarify a stock — to make a consommé, say, or just to have a clear stock as the base for a sauce — you whisk some protein, typically egg white and maybe some crushed shell, into cold stock. … The protein coagulates in the hot liquid and rises to the surface, dragging with it any impurities.

Why do you clarify stocks?

Stock can boost your immune system and improve your bone density. However, when making stock, the fat typically emulsifies on the top and can leave a bad-tasting film in your mouth. Luckily, by following some simple techniques, you can remove the fat that rises to the surface of your stock by clarifying it.

How do you make a raft food?

Place items on the four pads surrounding the pot, add Planks to fuel the fire, and press E to begin the cooking process. Use a Clay Bowl to collect the dish once it has finished cooking. If ingredient combinations that do not match any Recipe are placed when cooking, Leftovers are produced.

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How do you clarify stock with egg whites?

AIt`s easy to clarify broth. Simply beat two egg whites until they hold soft peaks, then stir them into cold stock in a soup kettle. Set the kettle over medium heat and continue stirring. When your broth begins simmering at the edges, stop stirring and let it simmer 10 minutes.