I would use about 2 or 3 egg whites. If you add a little extra protein (meat or fish depending on the type of stock) and vegetables (dice, not too large), this will help the clarification process and also add flavor! Although just egg whites alone will do the job. Just remember, low and slow! Happy cooking!
Thanks for the explanation! I have several questions: I usually see cooks use minced meat to make consommé, and you only used white part of the eggs. does the amount of the whites changes depends on how much stock do you want to clarify? And why not everyone uses only the whites without using meat? I always feel using meat can be a huge waste and it made me reluctant to try and make consommé. Is there something I can later do with the meat if I use meat?
My pleasure! Yes, using minced meat or fish, depending on the type of consommé, is pretty standard. In my opinion it does enhance the flavor when you add the minced meat in addition to the egg whites and vegetables. Egg whites will clarify the stock without anything else added. In this case though, I wanted to keep things simple for the video and this stock was already quite potent. Using meat or fish isn't a waste. You don't need to use prime cuts. It will enhance the flavor and may clarify the stock quicker or make it a little clearer. From my experience, it's always the left over bits (try not to use fatty pieces if possible). While the leftover egg and meat is technically edible, I wound't use it for anything. All the flavor and nutrients have gone into the consommé. If I was making this again, and had some left over pieces of chicken or veal for example, I would definitely throw those in as well. If you are making larger quantities, then yes, you will need more "clear meat" or "le clarifiant" (the egg white, meat, and veg mix) to clarify the stock properly. While normally it's not necessary to clarify a decent stock, it can make some recipes more luxurious and appetizing. Consommé is actually really easy to make, and using leftovers to make it is a great way to prevent waste. For example, if you are making something the requires lots of egg yolks, save the whites for a consommé. Vegetable and meat scraps work just fine. I hope that helps! Happy cooking!
@@ONTHEPASSWITHMAX Thank you so much for your reply! I learned a lot! I am planning on making ramen soon and I wanted a consommé for better aesthetics. I will take your advice to my attention 😁
I need to clarify about 2 gallons of beef stock I made for pho. The bones I used gave off a lot of debris, even after doing an initial cook and drain to get rid of impurities. About how many egg whites should I use for two gallons of beef broth?
I would use about 3-5 egg whites per gallon, and in this case, if you have some extra lean beef trim piece etc, and some extra aromatics, mirepoix etc, these will help clarify your stock too. Also it's very important not to let it get too hot (usually below 70 C/ 158 F is a good mark), otherwise it won't clarify properly. For the clearest consommé, it's best to try and keep the initial stock as clear as possible too, don't let it boil, etc. I hope that helps! Happy cooking!
Also a favourite of Louis XIV, Alexander II, and many others. In many cases it probably wasn't served just as a broth, but part of a more elaborate dish, en gelée, or maybe served with a royale.
It's edible, but I wouldn't recommend it. The goal with this technique is to clarify and enhance a stock. The egg whites suck up all the impurities and the other ingredients add flavor.
You can actually use mostly any protein to clarify stocks, with different levels of success. So egg whites on their own will do the job fairly well, but mixing a little extra meat, fish and veg, that compliment the flavor and color is the best option in my opinion. Happy cooking!
Yes, egg whites work the best. Adding other types of proteins like meat or fish scraps (depending on what your making) help clarify and add more flavor.
I was referring to the microparticles in the stock. In some cases, a crystal clear stock or consommé is required for a recipe. It's a really great technique, also because we have added some extra ingredients with the egg, and after a little reduction, the flavor will be much more intense!
I know that making stock in a pressure cooker helps speed up the process, so my question is if i use this method after making stock in a pressure cooker would it still yield the same result?
Yes, that removes the fat, and it is completely fine to use a just stock. What we're making here is a consommé, which is much clearer than normal stock. The extra ingredients or freezing remove the impurities, and the result is crystal clear. Also depending on the method used, the flavor can be much more intense.
You don’t necessarily want to remove the fat. The fat gives a mouth feel that some recipes call for. It also doesn’t get rid of the impurities since the impurities aren’t fat.
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As always a clear explanation for those interested in learning. Well done chef, keep up the good work
Thank you very much chef, will do!
I do wish we could see the sieveing.
well done. A complex process if you don't know what you're doing, but explained so well! Perfect results.
It's actually easier than it looks!
I appreciate the simple and straight to the point video thank you
My pleasure, thanks for watching!
Well said❤ you’re very good at explaining. You are a great teacher.
Thanks! Happy cooking!
Very concise video, keep it up!
Thank you very much!
Thanks for the great video! How many egg whites would work for about a quart of stock?
I would use about 2 or 3 egg whites. If you add a little extra protein (meat or fish depending on the type of stock) and vegetables (dice, not too large), this will help the clarification process and also add flavor! Although just egg whites alone will do the job. Just remember, low and slow!
Happy cooking!
Thank you, must I separate the yolks first, or can I include them along with the white?
Yes, you should separate the yolks. You can save them for other recipes.
No just the white
Thanks a million ❤❤
My pleasure! Happy cooking!
Thanks for the explanation! I have several questions: I usually see cooks use minced meat to make consommé, and you only used white part of the eggs. does the amount of the whites changes depends on how much stock do you want to clarify? And why not everyone uses only the whites without using meat? I always feel using meat can be a huge waste and it made me reluctant to try and make consommé. Is there something I can later do with the meat if I use meat?
My pleasure! Yes, using minced meat or fish, depending on the type of consommé, is pretty standard. In my opinion it does enhance the flavor when you add the minced meat in addition to the egg whites and vegetables. Egg whites will clarify the stock without anything else added. In this case though, I wanted to keep things simple for the video and this stock was already quite potent.
Using meat or fish isn't a waste. You don't need to use prime cuts. It will enhance the flavor and may clarify the stock quicker or make it a little clearer. From my experience, it's always the left over bits (try not to use fatty pieces if possible). While the leftover egg and meat is technically edible, I wound't use it for anything. All the flavor and nutrients have gone into the consommé.
If I was making this again, and had some left over pieces of chicken or veal for example, I would definitely throw those in as well.
If you are making larger quantities, then yes, you will need more "clear meat" or "le clarifiant" (the egg white, meat, and veg mix) to clarify the stock properly.
While normally it's not necessary to clarify a decent stock, it can make some recipes more luxurious and appetizing. Consommé is actually really easy to make, and using leftovers to make it is a great way to prevent waste. For example, if you are making something the requires lots of egg yolks, save the whites for a consommé. Vegetable and meat scraps work just fine.
I hope that helps! Happy cooking!
@@ONTHEPASSWITHMAX Thank you so much for your reply! I learned a lot! I am planning on making ramen soon and I wanted a consommé for better aesthetics. I will take your advice to my attention 😁
Thank you for sharing 🙂
My pleasure! Happy cooking!
I need to clarify about 2 gallons of beef stock I made for pho. The bones I used gave off a lot of debris, even after doing an initial cook and drain to get rid of impurities. About how many egg whites should I use for two gallons of beef broth?
I would use about 3-5 egg whites per gallon, and in this case, if you have some extra lean beef trim piece etc, and some extra aromatics, mirepoix etc, these will help clarify your stock too. Also it's very important not to let it get too hot (usually below 70 C/ 158 F is a good mark), otherwise it won't clarify properly.
For the clearest consommé, it's best to try and keep the initial stock as clear as possible too, don't let it boil, etc.
I hope that helps! Happy cooking!
Beautiful!!!
Thank you! It's also delicious😃
I came here after reading that this was Queen Victoria's favourite soup, looks delicious.
Also a favourite of Louis XIV, Alexander II, and many others. In many cases it probably wasn't served just as a broth, but part of a more elaborate dish, en gelée, or maybe served with a royale.
What about all that egg white and what not. Can it be used for anything other then discard
It's edible, but I wouldn't recommend it. The goal with this technique is to clarify and enhance a stock. The egg whites suck up all the impurities and the other ingredients add flavor.
Does this method impart egg flavor? I've been wanting to try but I'm concerned with ruining it.
Absolutely not, just make sure that you only use egg whites and it will be fine!
is the poached omelet thing you end up with used in anything do you eat it?
The "raft" or the "le clarifiant" is edible, sure... But I wouldn't recommend it.
How many egg whites did you use?
About 3-4 whites. A little less would still work, but may take longer to clarify.
To clarify, can I use egg whites only without the extra ingredients?
Great vid btw Everything was so succinct
You can actually use mostly any protein to clarify stocks, with different levels of success. So egg whites on their own will do the job fairly well, but mixing a little extra meat, fish and veg, that compliment the flavor and color is the best option in my opinion. Happy cooking!
Thank you very much!@@b_____d
Ottimo consiglio 😍
Grazie! È un piccolo lavoro in più, ma molto utile per molti piatti!
Why micro sieve is not better?
Can I only use egg white for this?
Yes, egg whites work the best. Adding other types of proteins like meat or fish scraps (depending on what your making) help clarify and add more flavor.
Are those eggwhites edible or thrash already
I wouldn't eat them
Yum! ❤
Are you adding Vegetables just for extra flavor?
They are added for flavour, but they also help attract the impurities along with the egg whites during the clarifying process!
@@ONTHEPASSWITHMAX thank you chef. Love your channel
Nice
Thanks Nicki!
What are the impurities?
I was referring to the microparticles in the stock. In some cases, a crystal clear stock or consommé is required for a recipe. It's a really great technique, also because we have added some extra ingredients with the egg, and after a little reduction, the flavor will be much more intense!
@@ONTHEPASSWITHMAX Got it, Ty for your swift reply. 🙇🏽
My pleasure! Happy cooking!
I know that making stock in a pressure cooker helps speed up the process, so my question is if i use this method after making stock in a pressure cooker would it still yield the same result?
If you want to clarify your stock after you've made it in the pressure cooker, this technique will definitely work well!
The bear was and awesome show
Haven't seen it yet actually. But it looks good.
Wow that seems like waste of ingredients, couldn't you put it in the fridge have the fat rise to the top and scrap it off
Yes, that removes the fat, and it is completely fine to use a just stock. What we're making here is a consommé, which is much clearer than normal stock. The extra ingredients or freezing remove the impurities, and the result is crystal clear. Also depending on the method used, the flavor can be much more intense.
You don’t necessarily want to remove the fat. The fat gives a mouth feel that some recipes call for. It also doesn’t get rid of the impurities since the impurities aren’t fat.