Thank you. I remember seeing this on one of Julia Child's shows. So, I tried it, and it worked perfectly. It was amazing to see the cloudy broth become crystal clear.
That was a very nice video thank you. I like your technique and how simple you made the process. I recently watched another video that was seemingly over complicated and you proved it could be done with less hassle. Thanks again for the great upload!
I would try again, making sure you duplicate his steps as precisely as you can. The first time I tried it this way, i forgot add the extra cold water, the stock I added was very hot and I added too much too quickly. It cooked some of the egg white, and the stock was only partially clarified. Jacques adds the stock a ladle at a time and tempers the coagulant mixture. The egg white doesn't set so quickly, which is more effective. Make it comes to a full boil before reducing the heat.
This is absolutely astonishing. Thanks for teaching us this technique
Thank you. I remember seeing this on one of Julia Child's shows. So, I tried it, and it worked perfectly. It was amazing to see the cloudy broth become crystal clear.
The Master is amazing.
Pure technique. Amazing.
I learned this method back in the Early 1980's as a young man......Delighted to rediscover it, with Jacques....mhe is just the best!
That was a very nice video thank you. I like your technique and how simple you made the process. I recently watched another video that was seemingly over complicated and you proved it could be done with less hassle. Thanks again for the great upload!
It is magic!! Look how clear the consomme is!
Great recipe 😊 I didn’t have any Worsteshire sauce so I substituted various spices and it was delicious 🎉
This is the fastest way to make a delicious consomme. I just finished making one. Thank you so much for uploading!
merci beaucoup de nous avoir montré cette belle technique. vous rendez tout facile!
Very informative... thank you
Merci au maître.
Not only for showing how it's done, but also for providing some details on the processes involved. Saved my stock.
not me repeating "using egg whites??" "using egg whites?"
I love his work
Amazing. Bravo
Very much in deed. Amazing
The Master
so amazing!!!!
bless you
He is so sweet
So nice
Do you defat the stock first?
You can see in the original broth that there are droplets of fat floating on the surface. So no. He did not defat the stock first.
@@arnoldkotlyarevsky383 I clarified my stock using the raft, but I removed most of the fat first. It came out beautiful. Thanks for your response.
I tried this. Got a raft but what was underneath was still cloudy. Any ideas what I did wrong?
I would try again, making sure you duplicate his steps as precisely as you can.
The first time I tried it this way, i forgot add the extra cold water, the stock I added was very hot and I added too much too quickly. It cooked some of the egg white, and the stock was only partially clarified.
Jacques adds the stock a ladle at a time and tempers the coagulant mixture. The egg white doesn't set so quickly, which is more effective.
Make it comes to a full boil before reducing the heat.
Why are you showing old Chef Pepin videos
Why not?
@@thefunkydibben7969 Give credit where credit is due then.