Hi everyone. I have a question on clarification methods for consomme and any thoughts would be much appreciated.
From my understanding, there are 2 primary methods of clarification. One is the raft method using egg whites and the other uses gelatin (or no gelatin if the stock is gelatin rich) and freezing then thawing to filter impurities.
Please correct me if I'm wrong .... The gelatin filtration method naturally filters out the gelatin from the stock. But the raft method doesn't do so, leaving the gelatin in the stock. Therefore, consomme made using the traditional raft method will have more body due to the gelatin that is not picked up by the raft. Is this correct?
If so, is there any other method aside from the two mentioned that clarifies while also retaining the gelatin in the stock? While the gelatin filtration technique is extremely easy, the loss of the natural gelatin is, at least to me, a major flaw. The raft's major flaw meanwhile is that it tends to lessen flavor. But if the stock is very strong to begin with, then a loss of flavor from using egg whites may not be so bad.
Any thoughts would be much appreciated. Thanks!