Description
Clarification of consommé using gelatin or agar to trap suspended particles for removal.
Technical
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.
Science
Primary Reaction
Gelation of gelatin or agar forming a network that entrains solids
Sensory Profile
Aroma ()
clearlightneutralsmoothrefined
Origin & History
Civilization
French haute cuisine, Japanese and Chinese culinary traditions
Era
19th century, traditional