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What is the difference between stock and consomme?

asked by a Whole Foods Market Customer over 5 years ago
2 answers 3290 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Just like to add that when the egg protien solidifies (from cooking) it traps and incapsulates the floating particles. And thats how it becomes clarified.