Clearing Flashcards
Why do we clear a liquid? (4 reasons)
To render a cloudy liquid clear
Magnification, sparkle and definition
When you are tasting the base liquid at the start of clearing, what are you looking for?
An overseasoned base as a lot of seasoning will be absorbed during the process into
the crust. Better not to season finished product as it can cause it to go cloudy.
Name 3 important points of MEP before you start clearing
All equipment sterilised
A separate pan of boiling water for shells
Measure and ensure you do have at least a pint
What should the temperature of your base be, before you start clearing?
Your base must be cold before starting so if you do need to reclear, let the base cool
before you retry.
What is the action you use when whisking for clearing?
Downward whisking motion away from you through the liquid, not stirring
What are you looking for to indicate you know it is time to stop whisking when clearing?
At the first sight of steam stop whisking, then looking to have the pan over a
medium/low heat to set the crust including the centre and this involves moving the
pan as you go. As soon as crust has set, then you can rise and fall x 2/3
What is the result if you allow your liquid to bubble up through the crust when clearing?
The liquid will go cloudy. The objective is to form a crust or network of protein which when simmered draws and traps impurities from the liquid below. The crust can then be discarded leaving a crystal clear liquid below. If the liquid was to enter the crust it will end up dragging all the impurities as it falls again.
What important points should be considered when passing through the sieve when clearing
Only use a 2 ply piece of tissue but separated into the individual sheets and criss crossed over each over.
Only use a spoonful of the crust into the sieve and be aware not to let the sieve
touch the liquid that has been passed as this could cause it to turn cloudy
When reheating the consommé what should you remember not to do.
Don’t allow the liquid to boil, just warm through very gently otherwise it could lose clarity
Name a dish you have seen which uses an easy method of clearing without egg shells and whites
Tomato essence
Think of other ways that these consommes and essences could be used as a component to another dish.
Use the tomato essence as an accompaniment to a fish dish with a concasse of courgette/red pepper/fennel. Pour into the bowl as you serve at table.
Serve the essence as an amuse bouche with a cracker on top garnished with
guacamole, concasse tomatoes and olives. Use the mushroom consommé as a dish to accompany a porcini gnocchi .
