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Clear-meat: a mixture of egg whites; ground meat, poultry, or fish; mirepoix, herbs and spices; and an acidic product, usually tomatoes, lemon juice, or wine
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∙ 9y ago
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How do you make clearmeat?
Yu dyi the staks invisibile
What are some different types of consomme soup?
CONSOMME:A consomme is a clarified stock using clearmeat to clarify it. Clearmeat is a mixture of ground meat, egg whites and vegetables. You mix the clearmeat with the stock thoroughly and let it come to a simmer stirring plenty until the raft starts to form. When the proteins coagulate they grab on to microscopic impurities which cause it to be cloudy. To finish, once the raft has completely formed you careful scoop some of the raft out/push it to the side so you can scoop out the consomme with a ladle. You pass it through cheesecloth as you're scooping out the consomme.VARIETIES:You can make beef, veal, lamb, chicken, fish, vegetable, etc. As long as you have the stock you can clarify it!SOUPS:You could use consomme to make a Pho soup or some classic garnishes are Celestine (crepes, chicken and spinach), Royal (an egg custard), Tapioca (self explanitroy), Dubarry (a mushroom puree mixed with bechemel, egg yolks and one whole egg then put into small moulds and baked), profiteroles (cream puffs without the cream, which are made from choux pastry). You can make any clear soup you wish out of consomme, a beef noodle, chicken vegetable, vegetable! possibilities are literally endless.
In cooking what is a clear meat?
Clearmeat is a combination of either ground lean chicken meat, or beef, egg whites, mirepoix ( a mix of 50% onion, 25% carrot, 25% celery). Most known by its use in Consomme, it creates a raft out of the ingredients which act as a strainer for the impurities, clarifying the liquid which starts out pink but ends up clear.
