Clearing

Question 1

What is clearing

Answer 1

The process by which the solid particles which cause a liquid to appear opaque are removed, causing the liquid to be rendered perfectly clear and transparent

Question 2

How does clearing work

Answer 2

The slow coagulation of the whites and shells as the liquid heats allow the mixture to trap and absorb impurities and solid particles

Question 3

What do you want to see in a cleared liquid?

Answer 3

Sparkle / magnification/ clarity / reflection

Question 4

What’s gone wrong when cleared liquid is cloudy?

Answer 4

Equipment not scalded
Liquid too fatty
Crust was broken, got whisked in
Liquid was forced through sieve

Question 5

What’s gone wrong when cleared liquid (jelly or consommé) is bland?

Answer 5

Liquid insufficient you seasoned before straining / clearing

Question 6

What are the 10 rules of clearing?

Answer 6

1. Scald equipment
2. Liquid must be fat free
3. Highly flavoured and generously seasoned base
4. Always do pint (600ml) minimum
5. Pan needs to be 1/3 full
6. Liquid to be cool before clearing
7. Stop when steam appears
8. Don’t rush - allow crust to form and subside
9. Ladle in slowly
10. Allow to drip slowly

Question 7

What to do if cleared liquid is cloudy?

Answer 7

Strain liquid, cool it down, simmer 5 minutes, add new whites and shells and re-clear