Description
A method of purifying broth by trapping impurities in a protein raft.
Technical
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.
Culinary Significance
Produces crystal-clear, intensely flavored consommé essential for classical presentations and delicate sauces.
Science
Primary Reaction
Protein denaturation/coagulation
Parameters
Temperature
80°C optimal
75°C to 85°C range
Time
60 minutes
45 minutes – 90 minutes
Equipment
ChinoisCheeseclothTall narrow pot