Chefs turn the consommé into a sphere resembling an egg yolk.
“This one of our bigger dishes,” says William Higgins, the morning prep chef. “This is part of the main protein course.”
“What this allows is when you’re cooking it, you’re searing it, it basically allows all of the fat to start melting,” says head chef Sarah Ravitz. “It melts in your mouth essentially.” After the alginate bath, the spheres of consommé get dipped in two separate water baths to wash off the alginate, then are submerged in beef stock to preserve them for service.
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