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.
**Classical consommé (raft method):** - Cold stock + clearmeat (ground lean beef or chicken, egg whites, mirepoix, tomato, herbs). - Brought to a simmer — the egg proteins coagulate and carry all particles to the surface. - The raft must never be disturbed — any agitation re-clouds the stock below. - The stock is ladled from below the raft through a fine cloth. **Gelatin filtration (modernist):** - Stock mixed with dissolved gelatin, then frozen solid. Slow-thawed through a cloth-lined strainer — as the gelatin melts, it carries the particles with it. The clear stock drains through first. **Centrifugation (modern restaurant):** - 4,000 rpm for 20–30 minutes — particles pellet at the bottom; clear stock decanted from above.
Modernist Cuisine