Webclarify: 1 v make clear by removing impurities or solids, as by heating “ clarify the butter” “ clarify beer” Type of: alter , change , modify cause to change; make different; cause a transformation v make clear and (more) comprehensible “ clarify the mystery surrounding her death” Synonyms: clear up , elucidate Antonyms: obfuscate make ... WebIn cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. [1]

How Can I Make a Clear, Scum-Free Chicken Broth or Soup?

WebApr 22, 2009 · This would be a great technique for someone making a pot of soup, however can you imagine how many dozen egg whites it would take to clarify 6 gallons of stock … WebMar 29, 2024 · To make a good consomme or clear soup, Masterclass suggests you start with a good flavorful stock (which hasn't become too cloudy), but which may need to be boiled down or reduced. From there, fat can be removed by skimming it off the top after it has congealed and the broth has cooled down. biscoff store

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WebChicken Consommé. Consommé is a classic French clarified stock, or clear soup, that’s been around since the sixteenth century. The French word consommé literally means … WebOct 30, 2015 · Instructions. Clean all the vegetables and cut into manageable chunks. Keep the salsify in water with lemon until ready to use. Heat the butter in a large saucepan and … WebZ. clarify. 1 0. 1. To turn a cloudy liquid clear by removing sediments. The most common method is to add egg whites, which attract particles in the liquid, simmer for a few … biscoff sundae