Production identity
- Target finished yield
- 5 kg · approximately 25 portions at 200 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 83.3% (6 kg declared primary input → 5 kg finished target)
- Total formula input
- 8.19 kg before trim, evaporation, absorption or transfer loss
- Time
- 45 min active · 120 min total
- Equipment
- stockpot · chinois · cheesecloth · scale
- U.S. major allergens intentionally present
- Egg
- Additional sensitivity note
- None listed.
- Holding / service
- Serve promptly or cool rapidly; clarity deteriorates if solids are disturbed during holding/reheat.
Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Cold brown beef stock | 6 kg | |
| Lean ground beef | 900 g | clarification meat |
| Egg whites | 500 g | |
| Onion | 250 g | fine mirepoix |
| Carrot | 150 g | fine mirepoix |
| Celery | 120 g | fine mirepoix |
| Tomato | 250 g | chopped |
| Kosher salt | 20 g | final adjustment |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Cold brown beef stock | 73.26% | 3 kg | 6 kg | 12 kg |
| Lean ground beef | 10.99% | 450 g | 900 g | 1.8 kg |
| Egg whites | 6.11% | 250 g | 500 g | 1 kg |
| Onion | 3.05% | 125 g | 250 g | 500 g |
| Carrot | 1.83% | 75 g | 150 g | 300 g |
| Celery | 1.47% | 60 g | 120 g | 240 g |
| Tomato | 3.05% | 125 g | 250 g | 500 g |
| Kosher salt | 0.24% | 10 g | 20 g | 40 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Combine cold stock with ground meat, egg whites and vegetables before heating so the clarification matrix forms uniformly.
Heat gradually while stirring only until proteins begin to coagulate and rise; then stop agitation so the raft can form.
Open a small vent in the raft and maintain a gentle convection path below a boil; aggressive boiling breaks the filter structure.
Ladle clarified liquid through the raft/vent and strain through damp cheesecloth without pressing solids.
Weigh to 5 kg, degrease carefully and season only after clarity and concentration are correct.
Working numbers
- Finished yield: 5 kg from 6 kg stock basis
- Clarification starts cold
- No hard boil after raft formation
- Clarity is a production endpoint, not decoration
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Brilliant amber-brown, intense clean beef aroma, no suspended particles, grease or cooked-egg flavor.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Cloudy consommé | Raft broke from stirring/boiling | Reclarify with a fresh raft and lower heat intensity. |
| Weak flavor | Base stock insufficiently concentrated | Use stronger stock before clarification rather than over-reducing after. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.