what would cause a consomme to become cloudy?

Answer 1

fat and grease

Clarifying cloudy consommes

Yield: 1 batch
1 md Leek, green leaves, washed finely chopped
1 ea Celery, stalk, finely chopped
4 lg Egg whites

CLARIFYING CLOUDY CONSOMME Clarifying Cloudy Consomme: =========================== Mix vegetables with egg whites. When consomme is cold, add the vegetables and egg whites mixture and bring to a boil, then lower the heat. A crust will form on the top. Let the consomme simmer until clear. Strain by moving crust to the side and pouring through cheese-cloth without breaking the crust.

Answer 2

I often include veggie consumme in my meals. A consomme will become cloudy if it has a higher lipid (fat) content than a common bouillion and if it sits in the refrigerator. Often my veggie consomme will cloud up when I refrigerate the leftover portion in my refrigerator...which stays at a cool 35 F. Although often lipids are not apparent in a clear soup, they do exist and will "show" themselves at cooler temperatures. This should not alter their taste and delectability.

Answer 3

Loose starch in the foods used will cause it to go cloudy. Pearl barley (takes a long time to cook) will thicken and cloud. Depends if you are trying to achieve a cloudy consomme or a clear one! (I am not fussed but purists demand clear.) Enjoy.

Answer 4

low pressure over the Atlantic

Answer 5

that man is so right , it is fat and grease , you did not skim it while cooking there fore it is cloudy,,, skim boil skim skim . when doing this again skim it every 30mins to avoid this happen again .

Answer 6

if only the person have magic powers

Answer 7

. . . could it be too much wear?
(sorry, thought you said condom) . . .

Answer 8

too much fat i think