French · IV The Method
Centrifuged and Clarified Stocks: Restaurant Clarity
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Consommé — the classical French clear soup — achieves its crystal clarity through the raft method: a mixture of ground meat, egg whites, and aromatics (the clearmeat) is combined with cold stock, brought to a simmer, and the egg proteins denature and coagulate, forming a raft on the surface that acts as a filter, trapping all particles as the stock is drawn through it. Modernist Cuisine extends this with centrifugation and gelatin filtration.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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