What You Need to Know
Egg whites (albumen) and lean meat proteins denature and coagulate at 60-80°C, forming a matrix that adsorbs suspended particles through electrostatic interactions and physical entrapment.
Produces crystal-clear, intensely flavored consommé essential for classical presentations and delicate sauces.
Key Parameters
Temperature
80°C
75°C - 85°C
Time
60 minutes
45 minutes - 90 minutes
Equipment
ChinoisCheeseclothTall narrow pot
Steps
- 1.
Consommé Double (Escoffier): Defining clarity standard
- 2.
Tortue Claire (Classical French): Foundation for turtle soup
The Science
Primary Reaction
Protein denaturation/coagulation