absolutely perfect!
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Do you have any tips for consommé?
I tried today and it ended up cloudy
I did 1egg white, finely diced mushrooms and spring onion for the raft mix for 2 cups of stock
I think my mistake is that I let it boil too hard so the raft cooked and broke before it could absorb everything
Thoughts?
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One reason traditional recipes contain chopped tomatoes is that the slight acid helps to denture the egg proteins, allowing them to trap the particulate better.
The easiest method is to freeze it into ice cubes, then let them melt in a strainer in the fridge. At that temp the water will melt, but the gelatin stays solid, trapping all the junk. Only downside is it takes a couple of days.
If you’re impatient, get a vacuum or ziploc bag, pour in your cold stock, and add egg whites at 20% of the amount of stock. Stick in cold water and simmer at 170f for an hour. Once done pour it through a coffee filter.
I like the second one better because it keeps the gelatin in, but you could always sprinkle some unflavored gelatin powder in the first one and no one could tell. It also allows you to add other flavors like the mushrooms and spring onions.
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I’ve never heard of this! I’ll try it tomorrow with my failed consomme
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It’s important to start in cold water and bring it up to 170f, if you drop in hot water it won’t work.
Also take a Pic of the bag before you strain it. It looks really gross.
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Hmm. I just read that you were reusing the old batch, so I wonder if that had an effect. It looks more cloudy in the bag than I expected. Normally it’s got big chunks of egg coagulation.
Try the ice method with that batch.
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I ended up just drinking it. Still tasted very nice
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New years food.
Pork with sauteed onion garlic & ginger, sage rosemary & black pepper topping.
Pierogis & kraut go on in about 2 hours.
Happy new year!
Edit:
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@anna_5588 I’ve never tried this method, but thought you might be interested.
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It looks really cool, but I don’t have a pressure cooker or instapot. I think the pressure is what lets it heat up to the right temp without breaking the raft and ruining the consomme like boiling on a stove would
In reference to the post a few weeks ago when you said I’d probably make friends with farm fresh supplier:
My cousin from the florida branch of the family tree.
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I want to make goat cheese really badly
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Talk to Olivia! She’ll hook you up. 
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those goats are too cute!
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They are adorable aren’t they? 
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Shortrib tartare duo
Coffee rubbed shortrib hard seared for a few seconds, mustard (mustard powder, soy sauce, mirin, rice vinegar, sugar), egg yolk shallots
One topped with caviar , one topped with egg yolk puree
Not entirely successful because I put too much mustard into the binder. Also didn’t bother to get capers or pickle onions
good “proof of concept” though
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My gf found this guy in NOLA who got out of jail and started making ice cream. It’s some of the best I’ve ever had
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