Turkey Confidential with Rick Martinez, Maneet Chauhan, Claire Saffitz, and Jesse Sparks
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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Kansame in French Culinary School
In French cuisine, a Kansame is absolutely crystal clear. So in culinary school, like you're, we have to take a test on whether we can make a clear Kansame. The egg whites and all of the little remnants not only provide flavor, but they also catch all the particles. And so what's happening is the water bubbles up through the very center of the raft and then kind of cascades over the top.
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