Best answer: What does raft mean in culinary terms?

What does breaking the raft mean in cooking?

After it begins to boil, the mixture will float off the bottom of the pot, and you’ll be safe. 7. When the mixture begins to boil, stop stirring, or you’ll break the raft.

What is a consommé raft and the purpose of its use?

Consommé is a clarified and concentrated stock or broth that is either usually served on its own as a soup or when cooled, used as gelatin. … All involve using egg whites, which help form a raft of solids at the surface of the stock or broth. Those solids are then skimmed off, and the broth or stock strained.

What is the purpose of a raft in cooking?

A combination of ingredients that are added to clarify broth by trapping the impurities and then rising to the surface in a floating mass.

What is the best food in raft?

Among the random debris that floats by the player, there will be barrels. Throw the hook at them and haul them in; inside there may be Raw Potatoes or Raw Beet, all excellent sustenance for a beginner survivor. They are edible as they are or can be cooked with a Simple Grill for a slightly bigger boost to hunger.

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What is difference between broth and consomme?

These terms are somewhat, but not completely, interchangeable. Broth is the liquid that remains after meat, seafood, or vegetables have been cooked in water. … Consomme is a clear liquid that results from clarifying homemade stock. This is usually done with egg whites.

What is clarified in cooking?

The process of removing impurities from a liquid such as melted butter, meat stock, or vegetable stock. This is usually accomplished by skimming the surface of the liquid as it is heated.

What does egg raft mean?

: a floating mass of eggs produced by certain fishes and mosquitoes.

What is Clearmeat?

A consommé is a stock or broth that has been clarified. A consommé should be rich in flavour, crystal clear and free of any fat. The consommé is clarified by what is called clearmeat – a mixture of egg whites, ground meat and vegetables. The egg whites clarify the stock while the ground meat or vegetables add flavour.

What are the characteristics of a good consomme?

It is the perfect soup, light and free of any fat, rich in flavor, infinitely adaptable, and you can serve it boiling hot. Good consomme is crystal clear, and rich in its base meat flavor. You can serve it ungarnished, as my classes often did when we served a dinner to a chef’s society such as Chefs de Cuisine.

What are the two important characteristics of a consomme?

Ingredients. Consommé is always a clear soup, as it uses as a central ingredient either flavored stock or bouillon. Consommé soup also incorporates egg or egg whites, mirepoix and finely ground meats, normally lean beef or veal.

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What are the three basic procedures for making cream soups?

Five Steps to Making Cream Soup

  • Cook the starch. Most cream soups have a flour base and often an onion for flavoring. …
  • Cook the soup base. While still cooking, pour a little of the stock into the flour and stir to dissolve. …
  • Add the vegetables. …
  • Puree the soup. …
  • Finish the soup.