Consommé! How to clarify chicken stock!
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- Опубликовано: 12 сен 2024
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Last time we made chicken stock and now we will show you how to clarify it into a consommé!
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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!
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.
Very concise video, keep it up!
Thank you very much!
Thanks a million ❤❤
My pleasure! 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 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 for sharing 🙂
My pleasure! Happy cooking!
Beautiful!!!
Thank you! It's also delicious😃
Ottimo consiglio 😍
Grazie! È un piccolo lavoro in più, ma molto utile per molti piatti!
How many egg whites did you use?
About 3-4 whites. A little less would still work, but may take longer to clarify.
Why micro sieve is not better?
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.
The bear was and awesome show
Haven't seen it yet actually. But it looks good.
Nice
Thanks Nicki!
Yum! ❤
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!
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
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.
Are those eggwhites edible or thrash already
I wouldn't eat them
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 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
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!
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.