To clarify stock for consommé, which method is used?

To clarify stock for consommé, which method is used?

• A. Freeze stock to separate impurities
• B. Strain only through a cheesecloth without other steps
• C. Use clarified stock with egg whites and ground meat to trap impurities; simmer gently until clear, then strain
• D. Add more water and simmer

Answer: (C)

Clarifying consommé uses raft clarification. A mixture of egg whites and lean ground meat is added to the stock and heated gently. The egg whites coagulate and trap dissolved and suspended impurities, while the ground meat helps form a raft that rises to the surface and collects solids. As the raft forms, you skim it off and then strain the liquid through a fine cloth to produce a brilliantly clear stock. This approach actively removes impurities and prevents cloudiness, which is why it’s the best method for a true consommé. Other methods don’t remove dissolved particles as effectively; freezing doesn’t pull those impurities out, straining alone misses dissolved matter, and just adding water and simmering would dilute the flavor without clarifying.

Clarifying consommé uses raft clarification. A mixture of egg whites and lean ground meat is added to the stock and heated gently. The egg whites coagulate and trap dissolved and suspended impurities, while the ground meat helps form a raft that rises to the surface and collects solids. As the raft forms, you skim it off and then strain the liquid through a fine cloth to produce a brilliantly clear stock. This approach actively removes impurities and prevents cloudiness, which is why it’s the best method for a true consommé. Other methods don’t remove dissolved particles as effectively; freezing doesn’t pull those impurities out, straining alone misses dissolved matter, and just adding water and simmering would dilute the flavor without clarifying.