The main purpose of clearmeats in stock is to add flavor and bring clarity to a broth.

It does this by taking out impurities that can cloud the broth. The ingredients that are used to make clearmeat bring different elements to the stock that help make it into a flavorful broth that is used to whet the appetite of the guest. There are two methods by which you use the clearmeat to make a consomm. The first method is the hot stock method. This method starts by heating your stock to 165 degrees, then add the clearmeat ingredients while whisking vigorously for about a minute. The other method is the cold stock method. The only difference using this method is you add the clearmeat directly to a cold stock. You then using either method bring to a simmer to get a good convection of liquid. It is imperative that you never let it come to a boil. The first of the five ingredients of the clearmeat is egg whites. They must be whisked to a foamy consistency with a soft point. You only want the egg whites because the yolks contain fat and a consomm is devoid of fat so this cannot be added. The egg whites contain lots of albumin and are water soluble. Its role is to clarify the stock by absorbing impurities from the stock there by clarifying it. The second ingredient of clearmeat is a lean raw protein. You want this to be cleaned of fat and also to match the flavor of the stock that you are clarifying. The two roles of this ingredient are to clarify and fortify the stock by enhancing its flavor. Mirepoix is the third ingredient. This ingredient is important not only to fortify the stock with additional flavor but also to give the raft more support so that it is less likely to break. There are a couple of different ways for which you can cut up your mirepoix depending on whichever you prefer. The mirepoix can either be julienned or cut finely depending strictly on preference.

The fourth key ingredient is acid. Traditionally tomato but citrus, wine and vinegar are also acceptable. Acid helps the clarification process by speeding up coagulation by breaking down molecules. It also fortifies the stock by balancing its flavor giving it roundness and opens the pours on the guests palette. Aromatics are the last ingredient that you add to your clearmeat mixture. These are strictly for fortifying the stock by giving off essential oils to the consomm. Once you have gotten all of your ingredients together and whisked your egg whites to a foamy consistency you can then fold in your other clearmeat ingredients. Whisk them vigorously into your stock for about a minute then just give it a lot of attention to ensure that it comes to nice simmer with good convection but never boils. Once the raft is formed you carefully cut a hole in the raft to let out steam. You also want to be able to see the convection and to see where you are on the clarity of the consomm.