Beef Consommé

Instructions

1. Prepare Egg Whites: Take 10% to the weight of your stock with egg whites and lightly whisk them to soft peaks.
2. Combine Egg Whites with Stock: Put the whisked egg whites into the cold stock.
3. Whisk and Heat: Give it a really good whisk on quite a high heat, bring up the pan of liquid and constantly whisk it.
4. Clarify the Stock: As the stock cooks the egg protein, it will bind to the impurities from the stock, forming what is called a raft. Continue to cook until the egg white fully cooks and forms a solid mass.
5. Strain the Consommé: After about 25 minutes of cooking, pass the mixture through a fine sieve or cloth to remove the raft and impurities, leaving a beautifully clear liquid.