{"id":14763,"date":"2012-10-03T14:18:46","date_gmt":"2012-10-03T18:18:46","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=13361"},"modified":"2019-06-04T12:44:30","modified_gmt":"2019-06-04T12:44:30","slug":"consomme-recipe","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/consomme-recipe\/","title":{"rendered":"A Consomme Recipe That You\u2019ll Never Try"},"content":{"rendered":"<p><strong>I\u2019ll admit it.&nbsp; You\u2019ll never try this consomm\u00e9 recipe.&nbsp;<\/strong> Even my students in culinary college will make it once and probably never again.&nbsp; I try to bring you the best aspects of cooking and make it simple.&nbsp; But, there\u2019s no way to make this clear and flavorful broth easily.&nbsp; It\u2019s a professional level skill reserved only for the finest restaurants.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/AYNVnjUCmmU\" allowfullscreen=\"allowfullscreen\" width=\"640\" height=\"480\" frameborder=\"0\"><\/iframe><\/div>\n<p><strong>If you do attempt it, you\u2019ll be amazed at the cooking science<\/strong> that goes on in your stock pot.&nbsp; You\u2019ll start with a cloudy stock and end up with something that\u2019s as clear as water but tastes like the best broth you\u2019ve ever had.&nbsp; Is it worth the effort?<\/p>\n<p><strong>Consomm\u00e9 is a stock or broth that has been clarified<\/strong> to remove impurities so that it is crystal clear.<\/p>\n<p><strong>A well made consomm\u00e9 should be rich in the flavor of the stock,<\/strong> so an excellent stock is absolutely necessary to start with.&nbsp; Remember, <a href=\"https:\/\/webcookingclasses.com\/stock-vs-broth\/cooking-basics\/\" target=\"_blank\" rel=\"noopener noreferrer\">Stock vs Broth makes all the difference<\/a>.<\/p>\n<p><strong>The first consideration is that a high gelatin content in your original stock<\/strong> gives the best final result.&nbsp; The only way to assure this is to make your own beef, chicken or fish stock starting with the bones of the animal.&nbsp; These bones contain collagen, and through heat and moisture it turns into gelatin.&nbsp; You know you have a high gelatin content when your cooled stock is jiggly like Jell-O.<\/p>\n<p><strong>It\u2019s really not the consomm\u00e9 recipe that\u2019s important,<\/strong> but the procedure that will dictate a cloudy mess or a clear success.&nbsp; The final product should be clear with no trace of fat.&nbsp; Starting with a cold stock that is grease free is necessary to avoid the pitfalls of screwing this up.<\/p>\n<p><strong>The cold stock will be clarified by the addition of \u201cclearmeat\u201d.<\/strong>&nbsp; This culinary term refers to the combination of egg whites, ground meat, carrots, onion, celery, and an acidic product like tomato or wine.&nbsp; Once it comes to a soft simmer, the clearmeat acts like a filter and catches all the impurities in the original liquid.<\/p>\n<p><strong>This is the science behind making a perfectly clear broth from stock.<\/strong>&nbsp; The egg whites and ground meat are proteins, and as they coagulate they form a \u201craft\u201d on the top of the liquid.&nbsp; The liquid simmers, rises through the raft, cools and falls back down.&nbsp; The raft strains the stock and adds some of their flavors to the finished product.<\/p>\n<p><strong>After an hour or so of simmering, it should be carefully strained<\/strong> through cheesecloth and blotted with a paper towel to remove any excess fat.&nbsp; This should result in a perfectly clear liquid that has the intense flavor of chicken, beef, or fish; the original flavor of the stock without the impurities.<\/p>\n<p><strong>The consomm\u00e9 recipe I teach in culinary college<\/strong> is for 1 gallon of finished product.&nbsp; It calls for 5 quarts of stock, 10 egg whites, 2 pounds of ground meat, and one pound of mire poix (\u201cmeer-pwah\u201d), which is finely diced carrots, onion, and celery.<\/p>\n<p><strong>This is not an average household cook skill; it\u2019s quite difficult and very delicate.&nbsp;<\/strong> The consomm\u00e9 should never be allowed to reach a full rolling boil.&nbsp; This will break up the protein raft and cause the opposite effect.&nbsp; You\u2019ll make the original stock even cloudier.<\/p>\n<p><strong>Once the raft forms, DO NOT STIR.<\/strong>&nbsp; Again, any agitation will disrupt your egg white and ground meat \u201cfilter\u201d and give the opposite result of what you\u2019ve been looking for.<\/p>\n<p><strong>It\u2019s not a consomm\u00e9 recipe you should be looking for,<\/strong> but a procedure for making this classical French culinary item.&nbsp; So, here\u2019s my procedure:<\/p>\n<p><strong>1)&nbsp; Start with a well-made cold stock that is full of gelatin.<\/strong>&nbsp; Remove any fat floating on top with a spoon and assure that it has no other \u201cfloaties\u201d or impurities at the very beginning.<\/p>\n<p><strong>2)&nbsp; Starting with a COLD soup or stock pot,<\/strong> add 5 quarts of the stock along with 10 egg whites, 2 pounds of ground meat, 1 pound of mire poix and 1 Tablespoon of tomato paste.&nbsp; Stir all ingredients together.<\/p>\n<p><strong>3)&nbsp; Add heat from the stove top,<\/strong> but at a very low flame or setting on your electric stove.&nbsp; The ingredients should slowly come to a soft simmer.&nbsp; If you allow it to boil, all is lost!<\/p>\n<p><strong>4)&nbsp; You\u2019ll notice the raft forming shortly<\/strong> before you see the characteristic bubbles of a simmer.&nbsp; Do not disturb the raft in any way, just let it do its job of filtering the stock.<\/p>\n<p><strong>5)&nbsp; Simmer very gently and softly for at least 1 hour<\/strong> and then LADLE the liquid from the stock pot through a strainer with cheesecloth.&nbsp; Do not pour the stock through the strainer as you\u2019ll undo everything you\u2019ve been working toward.&nbsp; This will return the liquid to a cloudy state.<\/p>\n<p><strong>6)&nbsp; Chill the finished liquid and remove any excess fat<\/strong> with a paper towel or a spoon once it\u2019s cold enough to congeal.<\/p>\n<p><strong>Now, you can use this as an ingredient<\/strong> for any chicken, beef, or fish soup you\u2019d like by adding vegetables, noodles or grains to your desire.<\/p>\n<p><strong>If you\u2019re excited to witness food science,<\/strong> you\u2019ll love making this consomm\u00e9 recipe.&nbsp; However, if you\u2019re frustrated and impatient with the cooking process, this is something you\u2019ll never try.&nbsp; And, that\u2019s a shame because it could be the most flavorful soup you\u2019ve ever tasted.&nbsp; It will shock your diners at how clear the liquid is, but still packs a great punch.<\/p>\n<div align=\"center\">\n<h2>Discover the difference between how professionals and home cooks are taught in my next<br \/>\nFREE Webinar Workshop<\/h2>\n<p>Claim your FREE Spot for the next webinar session by <a href=\"https:\/\/events.genndi.com\/register\/169105139238437402\/4e7dec67dd\" target=\"_blank\" rel=\"noopener noreferrer\">CLICKING HERE<\/a><br \/>\n<a href=\"https:\/\/events.genndi.com\/register\/169105139238437402\/4e7dec67dd\" target=\"_blank\" rel=\"noopener noreferrer\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-25201 size-full\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg\" alt=\"FREE Cook Webinar Event\" target=\"_blank\" width=\"810\" height=\"450\" srcset=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg 810w, https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event-480x267.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 810px, 100vw\" \/><\/a><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>I\u2019ll admit it.&nbsp; You\u2019ll never try this consomm\u00e9 recipe.&nbsp; Even my students in culinary college will make it once and probably never again.&nbsp; I try to bring you the best aspects of cooking and make it simple.&nbsp; But, there\u2019s no way to make this clear and flavorful broth easily.&nbsp; It\u2019s a professional level skill reserved<\/p>\n","protected":false},"author":23,"featured_media":23701,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[39],"tags":[106],"yst_prominent_words":[1828,1819,1816,1823,1818,1822,1834,1826,1689,1829,1820,1831,1827,1825,1824,1821,1832,1833,1830,1817],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/14763"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=14763"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/14763\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23701"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=14763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=14763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=14763"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=14763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}