Explain five causes of cloudiness in consommés.

1. Impurities in the broth: If the consommé is made with a broth that contains impurities such as fat, bones, or vegetables, it can result in cloudiness. These impurities can cloud the consommé and prevent it from achieving a clear, transparent appearance.

2. Overstirring: Consommé is a delicate soup that requires gentle handling during the clarification process. Overstirring the consommé can cause the proteins to break down and release particles into the liquid, resulting in cloudiness.

3. Incorrect cooking temperature: Consommé should be cooked at a low and steady temperature to allow the proteins to coagulate and rise to the surface for easy removal. If the consommé is cooked at too high of a temperature, the proteins may break down and cause cloudiness.

4. Insufficient clarification: Consommé is clarified by adding a raft made of egg whites, ground meat, and vegetables to the broth. If the raft is not properly formed or if it is not allowed to simmer for a sufficient amount of time, the consommé may remain cloudy.

5. Using old or stale ingredients: Using old or stale ingredients in the consommé can also contribute to cloudiness. Fresh, high-quality ingredients are essential for achieving a clear and flavorful consommé.

1. Excess fat or oil: Fat or oil can form a layer on the surface of the consommé, preventing the clarity of the liquid.
2. Proteins: Denatured proteins can coagulate and form a cloudiness in the consommé.
3. Starch: Starch can gelatinize and create a haze in the consommé.
4. Minerals: Minerals, such as calcium or magnesium, can react with other components in the consommé and form insoluble particles.
5. Suspended impurities: Small particles, such as dirt or vegetable matter, can become suspended in the consommé and cause cloudiness.