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Old 05-26-2015, 03:13 PM   #11
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I think the term may be 'clarifying'...also used in making consomme (to clear it of impurities)
No, that's not right. You make a ground meat/egg white "raft" when making consommé to clarify, and then you remove it, along with all the impurities, and strain the broth, leaving a clear consommé.
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Old 05-26-2015, 03:34 PM   #12
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Originally Posted by medtran49 View Post
No, that's not right. You make a ground meat/egg white "raft" when making consommé to clarify, and then you remove it, along with all the impurities, and strain the broth, leaving a clear consommé.
OK...I did say "I think"...no problem
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Old 05-26-2015, 07:51 PM   #13
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I would simply call it what it is, use the egg to lighten the color. I don't believe there is a definitive name for the technique, as it isn't used for any other recipes that I know of. The white color of the set egg-white, even though it is homogenous with the rest of the borsche is what lightens the color. But then again, I'm not classically trained and so might be mistaken.

Charlie, you're a creative fellow. Give it a suitable name, something like - "To lighten borsche, stir raw egg into the hot mixture, then let cool."

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Old 05-26-2015, 10:54 PM   #14
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Charlie, you're a creative fellow. Give it a suitable name, something like - "To lighten borsche, stir raw egg into the hot mixture, then let cool."



This will get you egg drop soup!

Slow day at work so I thought a lot about it and researched it and still can't contemplate using raw eggs in cool soup for the purpose of lightening color.

I will be mankind borscht soon thanks to this!!
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Old 05-26-2015, 11:19 PM   #15
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I guess we need a complete description of how this egg is added to the soup and how hot or cold is the soup when the egg is added.
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Old 05-27-2015, 06:55 AM   #16
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I have never heard of this technique, so I don't know the name. Charlie, have you tried Google Translate to see how it translates the word? Then we can tell you if it's a good term in English.

https://translate.google.com/

Google translate, simply says Whiten soup. I doubt it is the correct term.


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Old 05-27-2015, 06:59 AM   #17
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English term for a soup technique - help, please?

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Originally Posted by taxlady View Post
I guess we need a complete description of how this egg is added to the soup and how hot or cold is the soup when the egg is added.

Complete description is simple. When soup is made, let it cool enough so egg doesn't get cooked when added. Beat the egg and slowly add to the soup stirring constantly. That's it.
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Old 05-27-2015, 08:01 AM   #18
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I think the word you want is tempering. It's so the egg doesn't get scrambled when adding it to the hot soup.
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Old 05-27-2015, 09:46 AM   #19
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I think the word you want is tempering. It's so the egg doesn't get scrambled when adding it to the hot soup.
I was thinking about "tempering". But tempering is usually done when the liquid IS hot enough to cook the egg. It's probably the closest we have gotten so far.
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Old 05-27-2015, 09:54 AM   #20
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Tempering is adding some of the hot soup to the beaten egg to warm it before mixing both into the soup.

I don't think there is a word in English for Charlie's technique.
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