Clearing

Question 1

Rules of clearing

Answer 1

• Scald all equipment
• Always start with a cold base
• Minimum 600ml liquid to start
• MEP all equipment needed before starting
• Base liquid should be highly seasoned
• High sided pan - liquid no more than halfway up
• Scald egg shells in a separate pan
• Whisk vigorously and continuously
• Stop whisking when steam is visible
• Temperature control - gently rotate the pan to ensure even heat distribution
• Do not let the liquid boil
• Repeat rising process 3 times
• Strain carefully through 2 ply
• Don’t jiggle the sieve or push the mix through

Question 2

What qualities are we looking for in a clearing?

Answer 2

• Clarity
• Sparkle
• Magnification
• Definition

Question 3

What can go wrong in the clearing process and why?

Answer 3

• Liquid is cloudy
• The equipment used was dirty
• The crust has broken as the liquid has boiled or was whisked for too long
• The cleared liquid has been forced through the sieve

Question 4

What can go wrong in the clearing process and why?

Answer 4

• Liquid is cloudy
• The equipment used was dirty
• The crust has broken as the liquid has boiled or was whisked for too long
• The cleared liquid has been forced through the sieve