How do you clarify broth with a raft?

Here’s a simple way to clarify a stock: Stir beaten egg whites into simmering broth. Stop stirring and the egg whites will rise to the surface, forming—you guessed it—a raft. As it bubbles, the raft attracts all stray particles.

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

Traditionally, consommé is made by adding coagulated egg white proteins to the liquid and simmering to create a “raft” of solids that are then removed to clarify the stock. … This simple method yields a savory, aromatic broth that you can easily flavor with botanicals or herbs once the stock is clarified.

How does a 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.

IT IS INTERESTING:  What is a saturation divers salary?

What is main purpose of a raft when making clear soups?

The raft has a dual purpose: to clarify the liquid and to boost its flavor. As the stock heats up, the egg white proteins coagulate, forming a web that catches particles as they bubble to the top. It’s important not to boil it too rapidly, as the fat will emulsify and combine with the liquid, muddying the pot.

Why is my bone broth cloudy?

Generally speaking, the cloudy nature of stock is simply due to impurities or particles in the stock. Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy.

What is clarifying raft made of?

There are a number of methods for making a beautifully clarified consommé. 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.

Why is it important to boil the raft?

Why is it important not to boil consommé during clarification? The proteins are what make up the haziness. You see these as the scum that happens just before it boils. If you boil it, these proteins break down to smaller bits that dissolve and make the broth cloudy again, permanently.

What is raft in soup?

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.

IT IS INTERESTING:  Frequent question: What are the Olympic rowing events?

Does clarifying remove flavor?

I have just discovered a brilliant way of producing clear stocks without any loss of flavour. … Don’t bother clarifying your stock after you have made it, and instead simply freeze it — in ice cube trays, so you can then take out as much or as little as you need for any particular dish.

How do eggs clarify soups?

Eggs, especially whites, can clarify or clear various fluid products, including consommé, broth and even wine. When the fluid is heated, added egg white coagulates, capturing and holding minute particles.

What are the main ingredients in a raft?

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.

How do you make an egg raft?

Summary. Eggs are laid by Cluckers after being caught and tamed with the Net Launcher. Once caught, eggs are laid by the Cluckers within an interval of 240–360 seconds (4–6 minutes).

How do you clarify broth?

Whether you need to know how to clarify beef stock, chicken stock, fish stock, or broths use these directions.

  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.

What is a simple clear soup without solid ingredients?

Soups

A B
a simple, clear soup without solid ingredients. broth or bouillon
a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. consommé
a clear, seasoned stock or broth containing one or more vegetables. vegetable soup
a type of rich cream soup made from shellfish. bisque
IT IS INTERESTING:  How deep can a beginner scuba dive?

How does egg white clarify consomme?

As the stock is slowly heated, the egg whites start to coagulate, forming a fine mesh screen which works like a built in strainer. As long as you use 5% egg whites in ratio to your stock, and heat it properly, you’ll end up with a clear consommé.