In cooking what is a clear meat?

The term "clear meat" in cooking usually refers to a type of broth or stock made from only bones, water, and sometimes vegetables. It's called "clear" because it's not cloudy or opaque like a stock made with meat.

Here's a breakdown:

* Clear meat broth/stock: Made by simmering bones for a long time to extract collagen and gelatin. It's clear and flavorful, often used as a base for soups, sauces, and risottos.

* Cloudy meat broth/stock: Made by simmering meat and bones together. The meat contributes to the flavor and color, but it also makes the broth cloudy.

Key points about clear meat broth:

* Flavor: The flavor is subtle, but very rich and complex. It's often described as "meaty" but not "gamey".

* Clarity: The liquid should be crystal clear. Any cloudiness indicates that the broth has been overworked.

* Color: It should be a pale yellow or golden color, depending on the type of bone used.

Examples of clear meat broth:

* Chicken stock: Made from chicken bones, water, and sometimes carrots, celery, and onion.

* Beef stock: Made from beef bones, water, and sometimes carrots, celery, and onion.

* Veal stock: Made from veal bones, water, and sometimes carrots, celery, and onion.

It's important to note that the term "clear meat" is not a common or standard culinary term. It's more of an informal way to describe a type of broth.