Beef stock or “consomme,” as it is known in the culinary world, is rich and multidimensional beef broth. You can use veal and make your own homemade stock for best results. If you are in a hurry though, you may use its store-bought counterpart.

How The Beef Stock Refinement Works

When you prepare beef stock at home, some proteins from the meat dissolve poorly in the liquids and result in a murky or dark appearance. After the water reaches a certain high temperature, these proteins stick together and rise to the upper surface.

When you properly monitor this procedure these clotted proteins will all rise to the outer surface, revealing totally clear stock.

Key Ingredients For Clearing Beef Stock/Broth

1. Fat-free ground beef is a rich source of clean protein that allows the clarification of meat proteins and also boosts the flavor of the beef stock.
2. Egg whites to boost the meat’s clarification potency.
3. Mirepoix (diced vegetables) and other herbs or seasonings add flavor.
4. Acidic-based ingredients e.g. tomato juice help break down and bind the proteins together. These are not mandatory, but they are quite helpful.

Classic Beef (or Veal) Consommé Recipe

Ingredients

Base:

• 1 lb (450 g) ground beef (veal preferred for a lighter flavor)

• 20 cups (5 quarts) cold veal or beef stock

• 8 oz egg whites

Mirepoix:

• 8 oz white onion, finely chopped

• 4 oz celery, finely chopped

• 4 oz carrots, finely chopped

• 8 oz tomatoes (canned or fresh), chopped

• 6 stems fresh parsley, chopped

Seasonings:

• 2 whole cloves

• 1 bay leaf

• Pinch of dried thyme

• ½ tsp crushed black pepper

Instructions

1. Start with Cold, Rich Stock
   Use a flavorful beef or veal stock that’s cold. If your stock tastes weak, reduce it by simmering until it’s rich, then cool completely. Skim off any excess fat.

2. Prepare the Clarifying Mixture
   In a large stockpot, combine the ground beef or veal, mirepoix vegetables, tomatoes, egg whites, herbs, and spices. Mix thoroughly with a wooden spoon or whisk.

3. Add the Stock
   Gradually pour in the cold stock, stirring to fully incorporate it with the meat and vegetable mixture.

4. Bring to a Simmer
   Place the pot over low heat and slowly bring it to a simmer, stirring occasionally.

   • As it heats, the proteins in the meat and egg whites will rise to the surface, forming the “raft” that will clarify the broth.

5. Simmer Gently
   Once simmering, stop stirring. Reduce the heat so it stays at a gentle simmer—never a rolling boil, as that can break the raft and cloud the consommé. Let it cook uncovered for about 1½ hours.

6. Strain the Consommé
   Carefully ladle or siphon the clear liquid from beneath the raft into another pot. Strain it through several layers of cheesecloth to remove any remaining particles.

7. Degrease the Surface
   Skim any remaining fat from the top using a ladle or blot gently with strips of brown paper (they absorb fat without soaking up much liquid).

8. Taste & Adjust Seasoning
   Season with kosher salt to taste—its purity gives a cleaner flavor than table salt.

Storage:

• Refrigerate for up to 3 days or freeze for up to 3 months.

Serving Tip:
Consommé is best served hot, garnished with fresh herbs or thinly sliced vegetables for a refined presentation.

Pin this recipe to your favorite soup board so you can make this elegant French consommé anytime.

This a super simple homemade Maja Blanca recipe that I will teach you how to make so it’s nice and soft. The sweetness is not excessive and is packed with a rich corn and coconut flavor. You may use dry latik on the top to keep it classic or grated cheese to keep it simple.

Maja Blanca is definitely one of my favorite Filipino desserts besides this amazing Buko Pandan. I simply enjoy the creamy coconut consistency with the sweet corn and toasted coconut on top. It’s creamy, smooth, sweet, and super flavorful.

Easy Maja Blanca Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Cooling and Chilling Time: 2 hours 30 minutes

Total Time: 2 hours 55 minutes

Yield: 1 8-inch square pan, about 9 servings

Ingredients

• 1 teaspoon neutral oil or coconut oil, for greasing the pan
• 1 can (13.5 fluid ounces/400 ml) full-fat coconut milk
• 1 can (12 fluid ounces/354 ml) evaporated milk
• 1 can (14 ounces/396 g) sweetened condensed milk
• 1 cup canned whole-kernel corn, drained well
• ¾ cup (180 ml) cold whole milk
• ¾ cup (90 g) cornstarch
• ½ cup (40 g) unsweetened coconut flakes

Instructions

1. Prepare the Pan

Lightly grease the bottom and sides of an 8-inch square pan with neutral or coconut oil. Set it aside.

2. Make the Cornstarch Slurry

Whisk the cold whole milk and cornstarch in a medium bowl until completely smooth. Set it aside, then whisk it again immediately before adding it to the hot mixture because cornstarch settles quickly.

3. Heat the Coconut Mixture

Combine the coconut milk, evaporated milk, sweetened condensed milk, and drained corn in a large, heavy-bottomed saucepan.

Cook over medium-low heat, stirring frequently, until the mixture is steaming and reaches a gentle simmer. Don’t let it boil rapidly because the milk can scorch or separate.

4. Thicken the Maja Blanca

Reduce the heat to low. Slowly pour in the cornstarch slurry while whisking continuously.

Continue cooking and stirring for 3 to 5 minutes. As the mixture becomes thicker, switch to a sturdy spatula and scrape across the bottom and around the sides of the pan.

The maja blanca is ready when it forms a very thick, smooth paste that pulls slightly away from the sides of the pan and falls from the spatula in heavy mounds. Don’t remove it while it still pours like a thin pudding, or it may not set firmly enough to slice.

5. Fill the Pan

Immediately transfer the hot mixture to the prepared pan. Smooth the surface with a lightly oiled spatula, working quickly before it begins to set.

6. Cool and Chill

Let the maja blanca cool uncovered for 20 to 30 minutes. Once it is no longer steaming, cover the pan and refrigerate for at least 2 hours, or until completely cold and firm.

7. Toast the Coconut

Place the coconut flakes in a dry skillet over medium-low heat. Cook for 2 to 4 minutes, stirring constantly, until lightly golden.

Transfer the coconut to a plate immediately so it doesn’t continue browning in the hot pan.

8. Serve

Sprinkle the toasted coconut over the maja blanca shortly before serving so it stays crisp. Cut into squares with a thin, sharp knife and serve chilled.

Storage Tip: Keep covered in the fridge for up to 3 days.

Tips for Smooth, Firm Maja Blanca

• Mix the cornstarch with cold milk. Warm liquid can cause the starch to clump before it is evenly dispersed.
• Whisk the slurry again immediately before using it. Cornstarch settles quickly at the bottom of the bowl.
• Keep the coconut mixture at a gentle simmer. A rapid boil can scorch the milk or cause it to separate.
• Pour the slurry slowly while whisking continuously. Once the mixture becomes too thick for the whisk, switch to a sturdy spatula.
• Don’t stop cooking when the mixture merely resembles pudding. It should become a heavy paste that pulls slightly away from the pan and drops from the spatula in thick mounds.
• Transfer it to the prepared pan immediately. The mixture begins setting quickly once removed from the heat.
• Let it stop steaming before covering the pan. Covering it while hot traps condensation and can leave water on the surface.
• Add the toasted coconut shortly before serving. It softens as it absorbs moisture from the pudding.

Why Didn’t My Maja Blanca Set?

The most common causes are using too little cornstarch, failing to remix a settled slurry, or removing the pudding from the heat before it becomes thick enough.

Give the dessert at least two hours to chill completely before judging the texture. If it remains loose after chilling overnight, the starch was probably undermeasured or not cooked long enough.

Can I Make It Ahead?

Maja blanca is well suited to making ahead because it needs time to set. Prepare it up to one day before serving, cover it once cooled, and refrigerate it overnight.

Wait until shortly before serving to add the toasted coconut so the topping remains crisp.

How to Store Maja Blanca

Keep leftovers covered in the refrigerator at 40°F (4°C) or below and use them within 3 days. Don’t leave the pudding at room temperature for longer than 2 hours.

The USDA recommends refrigerating perishable foods within two hours and using most refrigerated leftovers within 3 to 4 days.

Can You Freeze Maja Blanca?

Freezing isn’t recommended. Cornstarch-thickened puddings often release water after thawing, which can leave the maja blanca separated or grainy. Refrigeration gives it the best texture.

Craving a takeout but resenting the cost and the unhealthiness? Well, I’m here to help! Sure, it may still be more on the cheat day side of life, but my delicious and easy popcorn chicken recipe will have the whole family coming back for more.

With a crispy exterior coating the succulent chicken, this KFC-style popcorn chicken is an easy family staple that can be served with Crockpot mac and cheese, pasta salad, or any of your favorite sides to create a wholesome and enjoyable meal.

Prepping the Popcorn Chicken

• Cutting the Chicken: When it comes to cutting the perfect bite-sized chicken pieces, the key is to use half frozen breasts and a sharpened knife to ensure that you can take advantage of the relatively un-slimy and solidified chicken to create clean diced pieces of a similar size range.
• Marinating: If you have time on your side, I strongly recommend that you marinate your chicken thoroughly in buttermilk for over one hour as a minimum – however, avoid crossing the twelve-hour mark or your chicken will likely have become too absorbent and may not retain its beautiful flakiness when fried.
• Don’t be afraid of seasoning: So many people are under the impression that seasoning won’t contribute much to a fried dish – however, this is wrong! Incorporating beautiful spice blends of cayenne pepper, paprika, chipotle flakes, red chili flakes, and so forth, is an ideal way to elevate the flavor factor of your dish.

Popcorn Chicken Recipe

Ingredients

• 2 boneless skinless chicken breasts (cubed).
• 2 tbsp flour.
• 1 tsp garlic salt.
• 1 cup buttermilk.
• 1 cup panko crumbs.
• Pepper or other preferred seasonings.
• Vegetable oil.

Instructions

1. Prepare the Frying Pan: Pour 1-2 inches of oil into a medium-sized pan. Heat it over medium heat.
2. Set Up Your Coating Station: Arrange three bowls in a row.
   • In Bowl 1: Mix flour and garlic salt.
   • In Bowl 2: Pour buttermilk.
   • In Bowl 3: Add panko bread crumbs.
3. Coat the Chicken:
   • Dip each chicken piece in the flour mixture, ensuring all sides are covered.
   • Next, dip it into the buttermilk.
   • Finally, coat it with panko bread crumbs.
   • For extra crunchiness, double-dip by repeating the buttermilk and breadcrumb steps. No need to double-dip in the flour.
4. Prepare for Frying: Place a plate lined with paper towels near your cooking area. This will be used to drain excess oil from the fried chicken.
5. Frying the Chicken:
   • Fry the chicken in batches. Avoid overcrowding the pan.
   • Cook each piece for 3-4 minutes per side until golden brown.
   • Carefully remove the chicken from the oil using tongs and place them on the paper towel-lined plate.
6. Serving: Once all the chicken is cooked and drained, serve hot with your favorite dipping sauces.

Share the image below to your Pinterest board if you like this Popcorn Chicken recipe!

Oven-Baked Popcorn Chicken:

• Sometimes the calories in the oil and frying technique can be extortionate! So for those of you looking to save some calories, preheat your oven to 400°F, baking the batch for 8-10 minutes prior to flipping and leaving them for a similar time. Then finish these off under the broiler for a maximized crunch!

Air Fryer Popcorn Chicken:

• Another fantastic alternative is that can thoroughly cook your popcorn chicken with less oil. With a temperature set at 400°F, ensure that you spray a small amount of oil within the fryer and arrange your first batch of popcorn chicken so that they do not directly touch one another. Cooking the chicken for approximately 8-10 minutes, with an interim turn of the meat at the halfway mark, provides gorgeously cooked popcorn chicken. However, if you want some extra crunch, spray a small amount of oil on each piece, creating a gorgeously crunchy exterior. Following this, cook each batch in the same manner.

Cooking Popcorn Chicken Ahead of Time

Believe it or not, you can actually cook this popcorn chicken in advance and safely freeze them for up to four months! These should be stored in an airtight freezer container and you can then reheat them in the oven. However, if you know a busy day is ahead, preparing the raw chicken pieces before sealing them in the fridge ready for later frying ensures that you can have a quick and easy dinner the next day without the hassle of prep.

Now you’re ready to go and create this delicious, quick, and easy meal that is better than KFC Famous Bowls and is guaranteed to become a family favorite!