How do you make a egg 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 are the main ingredients in a raft?
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 does egg raft mean?
: a floating mass of eggs produced by certain fishes and mosquitoes.
What is difference between broth and consomme?
Broth is the liquid that remains after meat, seafood, or vegetables have been cooked in water. … Consomme is a clear liquid that results from clarifying homemade stock. This is usually done with egg whites.
How do you clarify a sauce?
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. Then you gradually heat up the mixture.
How do you clarify cloudy broth?
4 Steps to Clarifying Stock
- Strain your stock or broth. …
- Make an egg white-water mixture. …
- Stir the water mixture into the hot, strained stock. …
- Repeat the straining process.
25 февр. 2020 г.
Is Cloudy Stock OK to use?
But really, unless you’re making a consommé or other recipe that requires a pristine-looking stock, it’s okay if your stock is a little bit cloudy. Looks aren’t everything — your soup, stew, or braise will turn out just fine and taste delicious.
What can be added to help clarify a cloudy consomme?
Mix vegetables with beaten egg whites by folding together. When cloudy consomme is cold, add the vegetables and egg whites mixture and bring to a boil, then lower the heat. A crust will form on the top that will absorb all the impurities in the consomme that make it cloudy. Let the consomme simmer until clear.
What is breaking the raft in cooking?
As the liquid heats up, the “raft” will start to coagulate which means that it will start to come together and slowly rise to the surface. Once the raft begins to form and rise, it is imperative that it is not stirred as this could break the raft which could then in turn ruin the consommé.
What is clear soup called?
Broth, or bouillon, is another common clear soup. Broths come in a variety of flavours, including chicken, turkey, beef, vegetable and mushroom. Contrary to perception, clear soups can be full of bold and distinct flavours. Good clear soups never taste watery.
Does food spoil in raft?
Pro: As of now the food does not spoil, ever.
How can you determine if the egg is still fresh?
If the egg sinks, it is fresh. If it tilts upwards or even floats, it is old. This is because as an egg ages, the small air pocket inside it grows larger as water is released and replaced by air. If the air pocket becomes large enough, the egg may float.
What is a raft in a consomme?
A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. … Eventually, the solids begin to congeal at the surface of the liquid, forming a ‘raft’, which is caused by the proteins in the egg whites.