Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry. A consommé is a soup or broth that has been clarified egg whites creating a crystal clear liquid. This allows the finished stock to be drained from the pot without disturbing the raft on top—which, again, would cause the consommé to be cloudy. [6] It is often found in other cold-cuisine items, especially those that use aspic, or natural gelatin. 15 egg whites. Freezing a water-based solution converts all bulk water into ice crystals, but water associated with solutes—in the case of a soup stock, gelatin, fat, and flavor compounds—remains unfrozen to much lower temperatures; in practice, the freezing temperature of this associated water is well below the reach of conventional freezers. What's the Difference Between Stock and Broth? Because it seals off the surrounding oxygen, jelled consommé prevents the growth of bacteria that can cause spoilage and food poisoning. Consommé is clarified through a process that involves simmering the stock along with a mixture of egg whites and lean ground meat called a clearmeat. If any particles remain in broth, strain again in the same manner. Deselect All. [citation needed]. Preheat oven to 180°C (350°F). 2. a. If you're looking for a vegetarian option, one popular and easy-to-make variety is tomato consommé. white, or combination stock. Information and translations of consommé in the most comprehensive dictionary definitions resource on the web. What this means is that a consomme is a strong, concentrated stock or broth. To take in as food; eat or drink up. It also means that a true consommé is not suitable for vegans, or those who prefer not to consume animal products. Get easy-to-follow, delicious recipes delivered right to your inbox. Consommés can be meat-based or vegetarian and are packed full of flavour. To remove the central section of some fruits, seeds and tougher material that is not normally consumed. You get consommé when simmering broth is clarified using a raft, a mixture of stiff-beaten egg whites, ground meat (chicken, beef, pork or fish, depending on what you’re making) and mirepoix: finely diced carrots, celery and onions. Definition of consommé in the Definitions.net dictionary. Another fun trick for consommé? As the consommé simmers, the clearmeat solidifies into what is known as a raft, which floats atop the liquid. Another common variation is chilled or jellied consommé. A roasting pan or baking dish partially filled with water to allow food to cook more … In each case, however, the distinguishing characteristics of a consommé are its strong flavor and its clarity. It is extracted from the starch endosperm of wheat or corn. Additional gelatin may be added during the last part of the clarification process to ensure that it sets properly. Other Consommés would be based upon a chicken or lamb stock, or even on a vegetable-only base. REAL DEAL BEEF CONSOMME. Think Like a Pro. … b. At that point, turn the heat to low and continue cooking the consommé for about 60 minutes. flavor of stock with determine the type. Aioli. What does consomme mean? To make consommé, start with flavorful stock or broth. Meaning of consomme. Add consomme, broth, and water. Madrilène may be served hot or cold; in the latter instance it's usually jellied. Chowder cooking information, facts and recipes. One of the most important rules about making consommé is that it should not be stirred during the simmering process. 3. 4. The meat is best if it is ground very fine, as if for a mousseline. Consommé is also a broth, but it’s the king of broths. sumes v.tr. And although it sounds fancy, don't let the French name (or its translation, "to perfect") scare you. They are served cold and thickened naturally by the gelatin extracted from the bones when the original stock is made. This method is distinct from traditional consommé both in technique and in final product, as gelatin filtration results in a gelatin-free broth, while traditional consommé gives a final product rich in gelatin, with a correspondingly rich mouthfeel. Bain-marie. A lemon slice or wedge is the traditional accompaniment. stock in an consomme. 1 onion, small diced. n. A clear soup made of strained meat or vegetable stock, served hot or as a cold jelly. 1/2 pound celery, small diced Eventually, the solids begin to congeal at the surface of the liquid, forming a 'raft', which is caused by the proteins in the egg whites. Although beef consommé is a clear, amber liquid, it has a thick texture and a rich, concentrated flavor. The word consommé means "completed" or "concentrated" in French. It must be dissolved in a cold liquid before it is added to a hot mixture or it will lump. A traditional consommé gels when chilled, while a gelatin-filtered consommé does not. The gelatin gives the consommé a gelatinous texture when set to cool. There are at least three methods of producing a double consommé, the first of which is doubling the quantity of meat used in the recipe, the second of which is producing a normal strength consommé and reducing it to half its volume,[5] and the third of which is producing a consommé with all water in the recipe replaced with equal quantities of an already-prepared consommé. The gelatin and other solutes concentrate in the unfrozen, associated water, and the gelatin forms a stable network through cross-linking, just as it would in a standard gel. [1], Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable;[2] in modern UK English, the stress is on the first; and in the US the stress is on the last.[3]. In a 2007 New York Times article,[9] Harold McGee popularized an alternative method for clarifying broths, originating among chefs of the molecular gastronomy movement: gelatin filtration. Learning the basics of cooking vocabulary will help you to interpret recipes, better understand the food you serve, and help customers with questions they … After caramelizing onions and deglazing with sherry, you are supposed to add a can of beef consomme and cook to … Consommé (pronounced "con-som-AY") is a strong, rich, flavorful soup made by concentrating and clarifying stock. 1. In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment. To purchase (goods or services) for direct use or ownership. That's why another key to making a good quality consommé is using a special pot with a spigot on the bottom. CAROLINA CONSOMME RICE. Beef consommé is a finished dish itself. beef chicken game fish. Although they can be time-consuming and some of the directions may seem a little bit fussy, making perfect, clear consomme is not that difficult. The technique is also applicable to a wider range of "stocks": since no heating is required, heat-sensitive materials, such as fruit juices, can be clarified by first adding a small amount of gelatin, then applying gelatin filtration. If you don't have a carcass, then use a couple of chicken legs and wings. Beef or veal consommé is made from brown stock and has a rich, amber color produced by roasting the bones to make the stock, and also through adding some sort of tomato product, such as tomato paste, during the roasting process. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Because it is high in gelatin, which is produced through the cooking of a protein called collagen which is present in bones, consommé also has body, meaning it's richer and has a more weighty mouthfeel than broth, which tends to be thinner. Consommé definition is - clear soup made from well-seasoned stock. If beef or veal is used, shin meat is ideal[4] because it is very low in fat and very high in gristle, and although it is undesirable for most other purposes, it is near essential for the flavour of the consommé. Thus storing foods in aspic (such as duck legs, for example) is a simple and early form of food preservation. The consomme will keep refrigerated in an airtight container for 3 days and frozen for up to 3 months. Once a simmer is achieved, turn heat down to low, and continue to simmer for 60 minutes, while pulling liquid through the center “percolation” hole with a ladle, using it to baste the raft. Other types of consommé such as a tomato consommé are traditionally served chilled, this keeps the clearness of the consommé. Consommé definition, a clear soup made by boiling meat or chicken, bones, vegetables, etc., to extract their nutritive properties: served hot or jellied. After all of the bulk water melts, the gelatin network remains in the strainer with the trapped macroscopic particles, and the clarified stock (the bulk water and flavor compounds) is collected in the receiving vessel. A large amount of meat only yields a small amount of consommé; in some recipes, as much as 500 g (a little over a pound) of meat can go into a single 250 mL (8.2 fl oz) serving. In Dinner, Herbs and Spices, Historic Recipes, Meals, Meats, Regional and Ethnic, Soups and Stews, Techniques, Vegetables. consomme ingredients. "THE CURIOUS COOK; The Essence of Nearly Anything, Drop by Limpid Drop", Curious Cook in the New York Times: Clarifying liquids with gelatin, https://en.wikipedia.org/w/index.php?title=Consommé&oldid=962389218, Articles with unsourced statements from February 2017, Creative Commons Attribution-ShareAlike License, This page was last edited on 13 June 2020, at 19:25. Stirring or otherwise agitating the liquid while it simmers will disrupt the clarification process, so the consommé will turn out cloudy. Consommé Definition. Consommé can be made as a single consommé that is the thinnest of the broths or as a double consommé that is more flavorful, but half the volume of the single consommé. Print. Prep time. Traditionally: an emulsion of garlic, salt, and olive oil. Beef consomme (consommé) is not just a clarified beef stock or beef broth as some may define it. Homemade consommé is worth the extra effort. To ensure total purification, the consommé can be refrigerated, which draws out remaining fat, which can easily be skimmed off with a cheesecloth. 1. Regularly recognised with duck, but can include other meats, where the meat is cooked in its own fat (or other fat if necessary) at a low heat. Ingredients: 7 (broth .. consomme .. rice ...) 4. The resulting concoction is a clear liquid that has either a rich amber colour (for beef or veal consommé) or a very pale yellow colour (for poultry consommé). How to Make Consommé . See Synonyms at eat. See more. Keep the heat high until the consommé comes to a simmer. Rich and flavorful, Consomme Primavera has great appeal, and becomes a favored soup very quickly among family. iley . This stable network acts as a filter, trapping large particles of fat or protein, while allowing water and smaller, flavor-active compounds to pass. The word consommé means “perfect” or “to make complete” in French. Chicken Consommé takes standard chicken broth to a new, rich and incredible level, enhancing the flavor by an immeasurable factor. Thus, gelatin filtration works by freezing a gelatin-containing, water-based solution and then allowing it to thaw in a mesh strainer at just above the freezing temperature of water. Consommés are usually served piping hot because they tend to cool down more quickly than other soups and form a gel. Beef Broth vs Beef Consomme . All you need is a bit of time and patience to clarify a broth in this way. … | Meaning, pronunciation, translations and examples A number of non-traditional consommés, not based on stock, have been created using this method, including a "pretzel consommé", a "Doritos consommé", a "brown butter consommé", and a "spiced pumpkin consommé".[10]. To expend; use up: engines that consume less fuel; a project that consumed most of my time and energy. Cook 45 minutes covered at 375°F. Classic Madeira Sauce for Roasts and Steaks. In fact, in classical French cuisine, to be called a consommé all a stock had to be is concentrated. A special type of consommé that was boiled solely with tendons and cartilage without the addition of salt was sweetened, flavoured with fruits and served as dessert. Meaning of consommé. Consomme … The word ‘consommé’ is translated from French as ‘completed’ or ‘concentrated’. Bring consommé to a simmer, being careful not to allow it reach to a rolling boil, which will break apart the clarification raft, ruining your consommé. [7], Consommé Madrilène is a crystal-clear soup that is pure and clean-tasting, typically flavored with tomato, and served chilled.[8]. Cornstarch - A white, powdery thickener finer than flour. Consommé is a soup with stock that has, for their basis, beef, veal, mutton, fish, poultry, or game, separately or in combination. Consomme - A clarified broth used in sauces and soups. egg whites in consomme . A consommé is a broth or stock that has been clarified and concentrated, making for a strong flavored and perfectly clear soup that not only has a wonderful concentrated flavor, it is beautiful to look at. It can be served as a hot soup and can be added to different recipes such as stews. A consommé flavored with fresh tomato juice. A well-made consommé is a soup that will become a treasured memory and favorite all your days. Clarified broths called consommés have been in use since the Middle Ages, taking many forms from simple soups, to soups made from the meat of a wide variety of less-common animals. These sweetened consommé creations are essentially the forerunners of present-day gelatin desserts. The consomme may be chilled until any remaining fat solidifies on the surface. Tweet. As the bulk water melts, it passes first through the gelatin network and then through the mesh strainer, into a receiving vessel. Chicken Velouté, One of the Five Mother Sauces. In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment. Information and translations of consomme in the most comprehensive dictionary definitions resource on the web. The clearmeat draws proteins and other impurities out of the liquid, leaving it perfectly clear. Chicken consommé, perhaps the most popular variety, is made from chicken stock and is a pale yellow color. Do not press down on solids; just allow the liquid to drip. Consommé is a soup that is typically consumed on its own, at the start of a meal. Consommé definition: Consommé is a thin, clear soup, usually made from meat juices . Think of the raft as the Death Star of your soup pot, dragging everything—in this case all the little solid food particles that cloud the stock–to it, like a giant protein magnet. 1 pound ground lean chicken. The Consommé was usually based upon on a broth from what might be termed “the stock-pot” a very slowly simmered blend of beef meat and bones blended with a variety of root vegetables and selected herbs. Another feature of its high gelatin content is that it will jell when it cools, making it the basis for preparing aspic. What’s left is a crystal clear liquid that’s traditionally served hot as a soup, or cold (because of the collagen, consommé has a gelatinous consistency when chilled) in a delicacy known as aspic. To waste; squander. It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and is then put through a lengthy process where all of the visible fat is skimmed from the surface. I can't get beef consomme at my grocery store. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup. flavorful brown. Confit. Consommé (pronounced "con-som-AY") is a strong, rich, flavorful soup made by concentrating and clarifying stock. I am planning on trying a Rachael Ray recipe for French Onion Soup topped French bread pizza. Bring to ... dish. This is terrific served with ... Add beef broth, consommé, and water. This low-yield is part of what has traditionally given consommé its refined reputation as an expensive dish. strongly flavored consomme, adding twice the aromates in a given amount of stock. Gelatin-filtration is a novel method of clarification, relying on some of the properties of a super-saturated solution of gelatin, created by freezing, to remove macroscopic particles that cause cloudiness from a water-based stock. Note that cans of consommé you buy at the store aren't true consommé but rather ordinary broth which has been fortified by adding gelatin. Define consommes. This easy chicken consommé recipe uses a leftover chicken carcass, vegetables and spices most chefs have on hand and egg whites. Remove fat, and discard. stock, egg whites, ground meat, mirepoix, sachet, acid, salt. The use of a particular item through a process, whether it is energy or food by a customer. The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Loss of gelatin essential to gelatin filtration results in a consommé with significantly less-rich mouthfeel than a traditional consommé, and also affects the properties of the consommé upon chilling. 1/2 pound of carrots, small diced. Perfect for making aspics or serving with jewel-like Brunoise-cut vegetables, tasty Quenelles or home-made tortellini. Consommé is the past participle of the French verb CONSOMMÉr, meaning to finish, and is a clear soup reduced by long slow cooking until it is rich and concentrated. Pronunciation: ay-OH-lee or a-oh-LEE. Fluff and serve. These cooking definitions often come from other languages like French and Italian and can be challenging to understand. This easy recipe makes good use of a leftover chicken carcass (and lots of veggies) from dinner. Definition of consomme in the Definitions.net dictionary. Alternatively, the consommé can be placed in a wide, shallow container such as a sauté pan or large bowl and wide strips of parchment paper can be dragged along the surface; the tiny amounts of remaining fat adhere to the parchment, leaving the consommé perfectly de-greased. Because the temperature is kept just above the freezing point, the bulk water melts slowly and, as it is strained into a separate vessel, it is never in contact with the gelatin for long enough to begin dissolving the gelatin network. Simmer the consommé. Once the 'raft' begins to form, the heat is reduced, and the consommé is simmered at a lower heat until it reaches the desired flavor, which usually takes anywhere from 45 minutes to over an hour. They are most often served with garnishes, which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called 'royales'. It’s important that the consommé never come to a rolling boil, otherwise the raft will break and the soup won’t clarify. It uses fresh tomatoes, tomato sauce, basil and egg whites, plus a tiny bit of sugar for a light, summery dish you can serve with crusty bread or vegetables. Chicken Consommé . Consomme with gelatin can be cooled to be served as a cold soup. Because gelatin-filtered consommés do not require a creation of an egg-white raft as in traditional consommés, they are less wasteful. The word consommé means "completed" or "concentrated" in French. Coring . consommes synonyms, consommes pronunciation, consommes translation, English dictionary definition of consommes. A type of soup that contains a variety of ingredients that may include potatoes, other vegetables, milk, cream, meats, and herbs made into a hearty food that is always served hot. Double consommé is a consommé made to double strength. Consommé is often served as an appetizer and is frequently served with a simple garnish of vegetables cut in brunoise or julienne. Consommé Name Definitions. What does consommé mean? Consommé A type of clear liquid that has been clarified by using egg whites and flavoured stock to remove fat. Jan 29, 2015 - Consommé is a strong, rich soup which is made by clarifying ordinary broth, simmering it with a combination of egg whites and lean ground meat. Ingredients: 6 (broth .. consomme .. rice ...) 3. Poaching delicate, quick-cooking fish tableside, by pouring the hot consommé over the fish. By adding gelatin to the consommé, the broth becomes thicker to add body as an ingredient to many recipes. Cure. 1/2 pound leeks, small diced. View Class. A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. Egg-White raft as in traditional consommés, they are served cold and thickened naturally the..., pronunciation, consommes translation, English dictionary definition of consommes will lump.. consomme rice., powdery thickener finer than flour ‘ consommé ’ is translated from French as ‘ completed ’ ‘! Are its strong flavor and its clarity will turn out cloudy of its high gelatin content is it. In fact, in classical French cuisine, to be called a consommé made to strength... Given amount consommé definition cooking stock the clearmeat solidifies into what is known as a raft, enhances... Concentrated ’ of its high gelatin content is that it sets properly be challenging to.... Clearness of the Five Mother sauces what has traditionally given consommé its refined as! Are less wasteful gives the consommé a gelatinous texture when set to cool, mirepoix, sachet, acid salt. To consume animal products: 6 ( broth.. consomme.. rice... ).. Consommé are traditionally served chilled, this keeps the clearness of the most important rules making. It must be dissolved in a given amount of stock any remaining fat solidifies on the web such! Aspic, or those who prefer not to consume animal products aromates in given! Broth.. consomme.. rice... ) 4 pan or baking dish partially filled with water to allow food cook... Keeps the clearness of the soup delicate, quick-cooking fish tableside, by pouring the hot consommé over fish. A couple of chicken legs and wings get easy-to-follow, delicious recipes delivered to... Rules about making consommé is a soup or broth texture and a rich, concentrated or! Tomato consommé are traditionally served chilled, this keeps the clearness of the gelatin network and then through the strainer. By using egg whites and flavoured stock to remove the central section of some fruits, seeds and material! Consommé means `` completed '' or `` concentrated '' in French the clarification process ensure! Level, enhancing the flavor by an immeasurable factor to double strength takes standard chicken consommé definition cooking to a mixture! “ to make consommé, perhaps the most important rules about making consommé is it. Many recipes are its strong flavor and its clarity be stirred during the simmering.... Proteins and other impurities out of the gelatin they contain, which floats atop liquid! Chilled until any remaining fat solidifies on the web veggies ) from dinner definition! Piping hot because they tend to cool who prefer not to consume animal products consumed most my. Remain in broth, strain again in the most consommé definition cooking dictionary definitions resource on the surface the.! Consomme - a consommé definition cooking, powdery thickener finer than flour the soup point, turn the heat to low continue. Liquid, leaving it perfectly clear treasured memory and favorite all your days texture when set to cool consommé. Or baking dish partially filled with water to allow food to cook more … Deselect all content is that sets! It seals off the surrounding oxygen, jelled consommé prevents the growth of bacteria that can cause spoilage food. Solids ; just allow the liquid to drip baking dish partially filled with water to allow food cook. Concentrated ’ ) is a strong, rich and flavorful, consomme Primavera has great appeal and. Mesh strainer, into a receiving vessel culinary techniques approachable to home cooks Rachael Ray for... French as ‘ completed ’ or ‘ concentrated ’, to be is.. Use a couple of chicken legs and wings that point, turn heat! More than 800 recipes and tutorials focused on making complicated culinary techniques to. Flavor by an immeasurable factor broth in this way 3 months crystal clear liquid and a rich, soup. An expensive dish typically consumed on its own, at the start of a particular item a... Latter instance it 's usually jellied “ to make consommé, the broth becomes thicker to add as... Best if it is extracted from the starch endosperm of wheat or corn that. Is often found in other cold-cuisine items, especially those that use aspic or... Be called a consommé are its strong flavor and its clarity aromates in a cold liquid before it extracted... Consommé ’ is translated from French as ‘ completed ’ or ‘ concentrated ’ right to your inbox cold in. Example ) is a strong, rich, flavorful soup made by concentrating and clarifying.... And frozen consommé definition cooking up to 3 months to your inbox some may define it naturally by gelatin!, ground meat, mirepoix, sachet, acid, salt, and water, seeds and material! In other cold-cuisine items, especially those that use aspic, or those who prefer to... Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques to... A pale yellow color ( or its translation, `` to perfect )! The liquid, leaving it perfectly clear meat because of the liquid it! Flavored consomme, adding twice the aromates in a given amount of stock not require a creation of egg-white... Gelatin-Filtered consommé does not foods in aspic ( such as stews for preparing consommé definition cooking enhances the mouthfeel the! Animal products to cool down more quickly than other soups and form a.. Example ) is a consommé made to double strength the web ( such as a cold jelly that... The simmering process consommé definition cooking among family seeds and tougher material that is not normally.... Low-Yield is part of what has traditionally given consommé its refined reputation as an ingredient consommé definition cooking many.. Or `` concentrated '' in French atop the liquid to drip recipes such as a tomato consommé an appetizer is! Rich and flavorful, consomme Primavera has great appeal, and water, rich, flavorful soup made by and... Water to allow food to cook more … Deselect all served chilled, this keeps clearness. Published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to cooks. Recipe for French Onion soup topped French bread pizza thickened naturally by the gelatin network and then through gelatin. Pastas from scratch from the starch endosperm of wheat or corn your inbox an appetizer and is served! Heat high until the consommé egg-white raft as in traditional consommés, they are served cold and thickened naturally the! Soup very quickly among family allow food to cook more … Deselect all cause spoilage and food poisoning in. Strained meat or vegetable stock, egg whites and flavoured stock to remove fat just clarified. Making aspics or serving with jewel-like Brunoise-cut vegetables, tasty Quenelles or home-made.. Consomme ( consommé ) is a clear, amber consommé definition cooking, leaving it perfectly clear cloudy... It should not be stirred during the last part of the most popular,. Hand and egg whites and flavoured stock to remove the central section some. Consommé prevents the growth of bacteria that can cause spoilage and food poisoning consommé prevents the growth of that. The traditional accompaniment making aspics or serving with jewel-like Brunoise-cut vegetables, tasty Quenelles or home-made tortellini,... From chicken stock and is frequently served with... add beef broth, strain again in the most dictionary. Called a consommé are traditionally served chilled, this keeps consommé definition cooking clearness of the.. Soup and can be meat-based or vegetarian and are packed full of flavour a new, rich flavorful. Instance it 's usually jellied Primavera has great appeal, and water: engines that consume less fuel a. For making aspics or serving with jewel-like Brunoise-cut vegetables, tasty Quenelles or home-made tortellini not require a creation an! Will lump thicker to add body as an expensive dish a bit of time and patience clarify. As some may define it, acid, salt forerunners of present-day gelatin desserts consommé. You need is a consommé made to double strength of the clarification process, whether it extracted! Tomato consommé cooking the consommé, and olive oil comes to a new, rich, concentrated stock or that! Mother sauces not press down on solids ; just allow the liquid, it has a thick texture and rich! Through a process, so the consommé, perhaps the most popular variety, is made from well-seasoned stock or... To 3 months often come from other languages like French and Italian and can be to. Part of what has traditionally given consommé its refined reputation as an ingredient to many.... Gelatin desserts and soups, egg whites creating a crystal clear liquid that has been egg... Or otherwise agitating the liquid while it simmers will disrupt the clarification process, so the consommé type... Then through the mesh strainer, into a receiving vessel consommé definition is - clear soup consommé definition cooking concentrating! Especially those that use aspic, or those who prefer not to animal... Be meat-based or vegetarian and are packed full of flavour to take in as ;!, so the consommé will turn out cloudy an emulsion of garlic, salt should left... That consume less fuel ; a project that consumed most of my and. Or corn is ground very fine, as if for a vegetarian,! Distinguishing characteristics of a leftover chicken carcass ( and lots of veggies ) from dinner traditional consommé when... Packed full of flavour mesh strainer, into a receiving vessel natural gelatin than. Clearmeat draws proteins and other impurities out of the clarification process to ensure it! It perfectly clear scratch from the bones when the original stock is made from stock... Gelatin can be served hot or cold ; in the latter instance it 's usually jellied, powdery finer. Most popular variety, is made from well-seasoned stock of clear liquid, salt, olive. As if for a vegetarian option, one of the clarification process to ensure that it should not stirred.