Shelf · Sauces & emulsions · Low heat
Clarifying stock
Simmering a cloudy stock with whisked egg white and minced meat until they set into a floating raft that traps the haze.
- The temperature band
- The liquid · 75 to 90 °C
- The time
- About 60 min
Why it works
Cloudiness is suspended protein and fat too fine to strain out. Egg white proteins uncoil as they warm, drift through the liquid, and physically snag those particles on the way up — the raft is a filter that builds itself inside the pot.
The tell
A grey raft forms and rises, and the liquid beneath it turns from milky to genuinely transparent.
How it fails
Stirring after the raft forms breaks it and releases everything it caught back into the pot — leave it alone. Ladle the finished consommé out through a hole in the raft rather than pouring the pot, which drags the raft with it.
In the app, the card opens on the recipe step that names it, with the tell drawn.
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