Thank you. I remember seeing this on one of Julia Child's shows. So, I tried it, and it worked perfectly. It was amazing to see the cloudy broth become crystal clear.
That was a very nice video thank you. I like your technique and how simple you made the process. I recently watched another video that was seemingly over complicated and you proved it could be done with less hassle. Thanks again for the great upload!
I would try again, making sure you duplicate his steps as precisely as you can. The first time I tried it this way, i forgot add the extra cold water, the stock I added was very hot and I added too much too quickly. It cooked some of the egg white, and the stock was only partially clarified. Jacques adds the stock a ladle at a time and tempers the coagulant mixture. The egg white doesn't set so quickly, which is more effective. Make it comes to a full boil before reducing the heat.
Nobody said it was hers/his. People upload all kinds of stuff so others can enjoy. TH-cam handles the financial and copyright stuff and sends profit to origin. You really should research how it works.
This is absolutely astonishing. Thanks for teaching us this technique
I learned this method back in the Early 1980's as a young man......Delighted to rediscover it, with Jacques....mhe is just the best!
Thank you. I remember seeing this on one of Julia Child's shows. So, I tried it, and it worked perfectly. It was amazing to see the cloudy broth become crystal clear.
The Master is amazing.
This is the fastest way to make a delicious consomme. I just finished making one. Thank you so much for uploading!
That was a very nice video thank you. I like your technique and how simple you made the process. I recently watched another video that was seemingly over complicated and you proved it could be done with less hassle. Thanks again for the great upload!
Very informative... thank you
merci beaucoup de nous avoir montré cette belle technique. vous rendez tout facile!
It is magic!! Look how clear the consomme is!
Pure technique. Amazing.
Merci au maître.
Not only for showing how it's done, but also for providing some details on the processes involved. Saved my stock.
Thank you
Amazing. Bravo
I love his work
Very much in deed. Amazing
you heard it here its the ultimate soup. i now have to make it
bless you
so amazing!!!!
The Master
not me repeating "using egg whites??" "using egg whites?"
❤
I tried this. Got a raft but what was underneath was still cloudy. Any ideas what I did wrong?
I would try again, making sure you duplicate his steps as precisely as you can.
The first time I tried it this way, i forgot add the extra cold water, the stock I added was very hot and I added too much too quickly. It cooked some of the egg white, and the stock was only partially clarified.
Jacques adds the stock a ladle at a time and tempers the coagulant mixture. The egg white doesn't set so quickly, which is more effective.
Make it comes to a full boil before reducing the heat.
He is so sweet
So nice
How many times you been reported for stealing other peoples videos? This is Jacques Pépin.
Nobody said it was hers/his. People upload all kinds of stuff so others can enjoy. TH-cam handles the financial and copyright stuff and sends profit to origin. You really should research how it works.
Shut up, considering how often videos disappear from the internet it’s a good idea to have back ups.
Do you defat the stock first?
You can see in the original broth that there are droplets of fat floating on the surface. So no. He did not defat the stock first.
@@arnoldkotlyarevsky383 I clarified my stock using the raft, but I removed most of the fat first. It came out beautiful. Thanks for your response.
Why are you showing old Chef Pepin videos
Why not?
@@ThinkyPainNobody stole credit. Nobody claimed it. Sheesh.