Why is a creating a consommé so special?
“The clarification of a consommé is such wonderful biochemistry,” says Roberto Kolter, Professor of Microbiology and Molecular Genetics at Harvard Medical School and FAS. “You might as well be doing a precipitation of a protein [removing contaminants], since you are using the exact same techniques you would use in the lab.” To create a consommé, a rich, intense broth that is at the same time delicate and nearly translucent, you start with a standard soup or stock. What keeps a thick soup thick is the suspension of proteins that are not quite in solution. Thinning the soup without losing the flavor involves denaturation, a process in which proteins lose and change their structure, as when you fry an egg. By adding egg whites (a water-soluble denatured protein) to a thick soup, “you create networks of denatured proteins that, as they are coming out of solution, trap all the other stuff not in solution like a molecular mesh,” says Kolter. In the process, any impurities in solution get tra
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