Which combination is traditionally used as classic clarifying ingredients for consommé?

Which combination is traditionally used as classic clarifying ingredients for consommé?

• A. Ground pork, egg yolks, and herbs.
• B. Ground meat, egg whites, and mirepoix.
• C. Ground beef, starch, and dairy.
• D. Egg yolks, cream, and sugar.

Answer: (B)

Clarifying consommé hinges on forming a raft that traps impurities while letting clear liquid pass through. The classic raft combines ground meat, egg whites, and mirepoix. Egg whites are the primary clarifying protein; as they heat, they coagulate into a network that catches fat and solids. The ground meat provides additional proteins and bulk, helping to bind everything into a cohesive raft. Mirepoix adds flavor and structure, contributing moisture and body to support the raft's formation. When the mixture simmers gently, the raft rises to the surface, you skim it, and the liquid underneath stays clear. Without the egg whites, the raft won’t form properly; substitutes like egg yolks or dairy would cloud or enrich rather than clarify, and starch isn’t used for this purpose because it thickens rather than clarifies.

Clarifying consommé hinges on forming a raft that traps impurities while letting clear liquid pass through. The classic raft combines ground meat, egg whites, and mirepoix. Egg whites are the primary clarifying protein; as they heat, they coagulate into a network that catches fat and solids. The ground meat provides additional proteins and bulk, helping to bind everything into a cohesive raft. Mirepoix adds flavor and structure, contributing moisture and body to support the raft's formation. When the mixture simmers gently, the raft rises to the surface, you skim it, and the liquid underneath stays clear. Without the egg whites, the raft won’t form properly; substitutes like egg yolks or dairy would cloud or enrich rather than clarify, and starch isn’t used for this purpose because it thickens rather than clarifies.