Nobody outside the industry has appreciated this when I have talked about it. For our current menu, I have to clarify 3 rondeaus that look like this every week. And I can reliably get then looking like ice tea.
by justastudent21
24 Comments
SheebaThrowAway
Well… share the technique!
Glad-Sky2472
Egg white method?
One-Improvement-9113
All hail the god of clarification 🙌 Nice work dude!!
BelieveInTheShield
Not sure what you mean, please clarify
NiceSherbet2905
what method are you using? agar, gelatin, egg white raft?
TieProfessional5139
Tell us more about
geauxpatrick
Come again?
Burn_n_Turn
Just call yourself RaftGod and start your rap career right now.
stewajt
Clearly, you know what you’re doing
SkumbagBirdy
Beautiful consummé 🙂
Alive_Setting_2287
In true God-like fashion, OP drops what looks like a miracle to the ignorant, doesn’t explain, and dips.
MorallyAutistic
That’s beautiful pasta but it would be perfect with some sauce.
justastudent21
For those asking:
Make a mixture of raw ground chicken and egg whites 50/50 by weight. You can fortify this mixture with herbs and spices if you like, they are inconsequential to clarification.
Depending on the dirtyness of your stock you need to get it to these temps and use this amount of raw ground chicken and egg white mixture.
Clean-ish stock 180F and use 20% Mass of stock with chicken and egg white mixture.
Medium dirty stock 185F and use 30% mass of the stock with chicken and egg white mixture
Super dirty stock 190F and use 40% mass of the stock with chicken and egg white mixture.
Adding the correct amount at the correct temp makes sure that the convection currents in the stock keep the raft afloat after you pour in you chicken and egg white mixture. Too cool and the raft sinks. Too hot and it boils immediately a blows your raft to pieces.
I dump the raft in at liquid level after creating a slight vortex. Immediately after I give a quick scrape to the bottom, just to make sure no raft stuck to the bottom. From here I do not stick any more utensils in the pot.
Put it on high heat, watching carefully, a spit should form in the raft, as soon as it does turn it down to medium-low. You want a steady stream of stock coming out the top but not too much. You should leave it for ~15 minutes at this stage, until the liquid coming through the raft is completely clear.
From there pass only the liquid through a triple chinois: chinoise, chinoise with cheesecloth, chinoise with coffee filter.
You can then scoop the remaining raft into a chinoise with cheesecloth and leave that to drain overnight to increase your yield.
AsABlackManPlus
These are two different things, OP.
That much is clear.
medium-rare-steaks
I just throw mine in the centrifuge. works every time
Express_Area_8359
corkedone
Certainly, that is a ridiculously clear stock, and something to be proud of.
However:
The yield makes me lose faith in humanity.
Sr_Nutella
This would go incredibly hard as the base for a ramen bowl. Just make a clear-ish tare, and make sure to get as little of the noodle starch into the broth as possible
Shona_13
Let me be clear
brasticstack
You’re right, I’m not in the industry and what I’m getting from those two pics is that your yield leaves a little something to be desired. :p
laffingriver
when someone asks if you are a god you say “Yes!”
jonesthejovial
From an office manager – if any of my team could become gods at clarification I might die of happiness lmao
fading_relevancy
I applaud you fantastic human. You don’t see people doing this much these days it seems. I think it’s absolutely rad. What’s the final dish that it is used for?
NicholasCagescape
Take that second photo and fabricate a mask to protect your identity.
24 Comments
Well… share the technique!
Egg white method?
All hail the god of clarification 🙌 Nice work dude!!
Not sure what you mean, please clarify
what method are you using? agar, gelatin, egg white raft?
Tell us more about
Come again?
Just call yourself RaftGod and start your rap career right now.
Clearly, you know what you’re doing
Beautiful consummé 🙂
In true God-like fashion, OP drops what looks like a miracle to the ignorant, doesn’t explain, and dips.
That’s beautiful pasta but it would be perfect with some sauce.
For those asking:
Make a mixture of raw ground chicken and egg whites 50/50 by weight. You can fortify this mixture with herbs and spices if you like, they are inconsequential to clarification.
Depending on the dirtyness of your stock you need to get it to these temps and use this amount of raw ground chicken and egg white mixture.
Clean-ish stock
180F and use 20% Mass of stock with chicken and egg white mixture.
Medium dirty stock
185F and use 30% mass of the stock with chicken and egg white mixture
Super dirty stock
190F and use 40% mass of the stock with chicken and egg white mixture.
Adding the correct amount at the correct temp makes sure that the convection currents in the stock keep the raft afloat after you pour in you chicken and egg white mixture. Too cool and the raft sinks. Too hot and it boils immediately a blows your raft to pieces.
I dump the raft in at liquid level after creating a slight vortex. Immediately after I give a quick scrape to the bottom, just to make sure no raft stuck to the bottom. From here I do not stick any more utensils in the pot.
Put it on high heat, watching carefully, a spit should form in the raft, as soon as it does turn it down to medium-low. You want a steady stream of stock coming out the top but not too much. You should leave it for ~15 minutes at this stage, until the liquid coming through the raft is completely clear.
From there pass only the liquid through a triple chinois: chinoise, chinoise with cheesecloth, chinoise with coffee filter.
You can then scoop the remaining raft into a chinoise with cheesecloth and leave that to drain overnight to increase your yield.
These are two different things, OP.
That much is clear.
I just throw mine in the centrifuge. works every time
Certainly, that is a ridiculously clear stock, and something to be proud of.
However:
The yield makes me lose faith in humanity.
This would go incredibly hard as the base for a ramen bowl. Just make a clear-ish tare, and make sure to get as little of the noodle starch into the broth as possible
Let me be clear
You’re right, I’m not in the industry and what I’m getting from those two pics is that your yield leaves a little something to be desired. :p
when someone asks if you are a god you say “Yes!”
From an office manager – if any of my team could become gods at clarification I might die of happiness lmao
I applaud you fantastic human. You don’t see people doing this much these days it seems. I think it’s absolutely rad. What’s the final dish that it is used for?
Take that second photo and fabricate a mask to protect your identity.