Using Egg Whites in Winemaking Process: Fining Agents for Fine Wines Video
Using Egg Whites in Winemaking Process: Fining Agents for Fine W…
Apr 5, 2021
jordanwinery.com
how to clarify a stock! this is the basic technique to making consommé using egg whites. there are various other methods, but this is definitely one of the most classic and very simple to do. one thing I would note is it is better to put the aromatics and alliums into a food processor with the egg whites, it will create a better raft (this stock could have been even clearer but it still serves as a good example). if you don’t have a scale to measure the liquids by weight just aim for a little mo
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how to clarify a stock! this is the basic technique to making conso…
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Mariia on Instagram: "In Bordeaux there are 2 rules: you never leave without • tasting our wine • trying a cannelé Did you know they’re actually connected? I felt like a kid discovering a secret when I learned that cannelés were born because Bordeaux winemakers used only egg whites to clarify their wines — leaving tons of egg yolks behind. So what did they do? They turned them into this amazing vanilla-rum, caramelized little pastry. Genius, right? Basically, #bordeaux gifted the world #cannelé
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