What You Need to Know
Egg white ovalbumin (54-62 kDa) and meat myofibrillar proteins denature at 60-70°C, forming a porous gel network that adsorbs suspended particles via London dispersion forces while allowing liquid to permeate.
Produces crystal-clear consommé by mechanically filtering colloidal particles without chemical additives.
Key Parameters
Temperature
75°C
65°C - 82°C
Time
60 minutes
45 minutes - 90 minutes
Equipment
CheeseclothChinoisSkimmer
Steps
- 1.
Consommé Double (French): Secondary clarification
The Science
Primary Reaction
Protein denaturation and aggregation