Description
A cold clarification method using ice and protein coagulation to purify consommé.
Technical
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.
Culinary Significance
Produces crystal-clear, intensely flavored broths without cloudiness from traditional hot clarification.
Science
Primary Reaction
Adsorptive precipitation
Parameters
Temperature
4°C optimal
0°C to 65°C range
Time
6 hours
4 hours – 8 hours
Equipment
ChinoisCheeseclothIce bathDigital thermometer