Clearing (cooking)
Under very careful (also Klarifizieren ) refers to the removal of suspended solids from a sauce or liquor to a smooth sauce or a clear to obtain broth.
For clarification, the broth is mixed with clarified meat and slowly heated to temperatures above 70 ° C. The protein coagulates and binds the existing turbidity. The meat and condiments enhance the taste of the liquids, which is why the process is also used to make consommé. At the end, the clarified meat with the bound turbid matter is removed from the liquid.
Instead of clarified meat, the cooled liquid to be clarified can also be added to the egg white and slowly brought to the boil again with constant beating with a whisk.
Clarified meat
Clarified meat is an aid for clarifying broths and stocks . It consists of low-fat, lean meat that is rich in protein . In preparation, the meat is roughly minced and mixed with vegetables, spices and egg white. To extend the clarification process, the mass is cooled by adding ice cubes. A typical type of meat is beef hess , which meets the requirements. For dishes made from fish, use appropriate sea fish .
Web links
Individual evidence
- ↑ Hervé This : Riddles and Secrets of the Art of Cooking. Explained scientifically . Piper-Taschenbuch, 9th edition, Munich, Zurich 2001, ISBN 3492234585 , part 2 page 129