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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Clarification of consommé using gelatin or agar to trap suspended particles for removal.
Origin: French haute cuisine, Japanese and Chinese culinary traditions (19th century, traditional) — France, Japan, China
See full technique reference →Gelatin, a protein derived from collagen, forms a thermoreversible network when dissolved below 60 °C and set at 4 °C, entrapping solids. Agar, a polysaccharide from red algae, sets irreversibly at 45‑50 °C, creating a rigid matrix that immobilizes particulates. Both methods rely on controlled temperature and concentration to achieve a clear broth.
Primary Reaction
Gelation of gelatin or agar forming a network that entrains solids
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