Description
Protein coagulation creates a filtration matrix that clarifies broth.
Technical
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.
Culinary Significance
Produces crystal-clear consommé by mechanically filtering colloidal particles without chemical additives.
Science
Primary Reaction
Protein denaturation and aggregation
Parameters
Temperature
75°C optimal
65°C to 82°C range
Time
60 minutes
45 minutes – 90 minutes
Equipment
CheeseclothChinoisSkimmer