Consommes is an alcoholic soup or broth filtered through egg whites to create a transparent crystal-clear liquid. Consumes can include meat or vegetables and are filled with flavour. The only thing you require is an amount of patience and time to clear a broth in this manner.
Consommes date from the Middle age and are considered a symbol of luxury and sophistication because of the massive amount of meat required to meet the limited production. In the past, they were typically served with a vegetable julienne or in a “quenelle”, a type of mousse made with seafood or meat as well as cream.
The basis of consomme is a strong-flavoured stock that is flavoured with lamb, beef, or even roasted onions that works very well. This is where we give you a step-by-step guide to clarifying the stock. In the case of vegetarian stock, cut out your chicken. Preparing and refining large amounts of stock in one go is recommended since this will reduce wastage.
What Is Consomme?
Consomme is an extremely concentrated and clarified soup or broth generally served in a soup or when chilled; it is used to make gelatin. There are several techniques to create an exquisitely precise consomme. Each involves egg whites which form the raft of solids on top of the broth or stock. The solids are removed, and the broth or the store is washed.
What Is the Difference Between Consomme and Broth or Stock?
Consomme is often mistaken for broth. However, it’s an item derived from clarified stock or broth. The visual distinction is obvious: Consomme is a clear liquid, whereas stocks and broth are typically transparent.
Consomme begins with a stock or bone broth comprising lots of collagen-rich bones and connective tissue. This produces a silky smooth concoction that transforms into jelly after it is chilled. The ground meat, the aromatics, vegetables, and egg whites are mixed into the broth or stock. After the soup mixture is simmering, eggs create an evaporative filter which can later be removed to make a crystal delicious and clear soup. Because consomme shouldn’t taste salty, It’s better to go to homemade broths and stocks not purchased from the store.
Ingredients
- One cooked carcass of a chicken Skin and fat eliminated
- One medium onion, skin on, halved
- One large carrot, finely chopped
- One stalk of celery chopped
- One clove of garlic peeled but not peeling
- Two sprigs of fresh two sprigs fresh
- Five sprigs of flat-leaf parsley stalks and leaves
- One leaf of a bay
- 8 cups cold water additional water than enough to cover
- Three large egg whites
- Two to three drops 1 to 3 drops Kitchen Bouquet (or any other gravy-browning fluid)
- Kosher salt to be tasted
Steps to Make It
- Collect the necessary ingredients.
- In a stock pot or pan large enough to accommodate the carcass and all of the veggies, place the carcass, celery, carrots, onions, garlic, tarragon bay leaf, and parsley.
- Fill the pot with cold water, then allow it to come to a soft boiling.
- Bring to a simmer for between 1 1/2 and 2 hours. When the water evaporates, add additional water, as all ingredients should be submerged in the water. Check the taste of the broth at the end of the cooking time. The stock should taste chicken with a note of the herb and vegetables. If it doesn’t, cook more time.
- Pass the mixture into a colander large enough to collect the stock, eliminating the leftover solids.
- Bring the liquid back into the pan. Bring the drink back to a simmer, then reduce it by around half.
- Let the liquid cool, and then refrigerate for one hour.
- Remove any fats from the surface.
- Add the egg whites. Whisk until well.
- The liquid should be brought to a rolling boil, whisking continuously. If you prefer a more dark-coloured consomme and want to add a flavour, you may choose the Kitchen Bouquet.
- Slowly simmer, occasionally stirring for about 15 minutes, until the egg’s whites have formed A crust over the top known as”raft. “raft.”
- Place a sieve in A small piece of fresh, unworn cloth or tea towel rinsed in pure water (see the tip below). Spoon the crust gently into the sieve and slowly drizzle the liquid on the top of the crust. Allow time so the fluid can go through the sieve and into the crust before adding additional. Please don’t push the stock through; it will create a cloud in the drink.
- Transfer the clear liquid back to the pan and reheat until hot but not hot but not boiling. Sprinkle with salt and black pepper as you like. The soup is ideally served warm or hot (not hot to boiling) because it enhances the taste. Consumers did cold are blander.
How to Use Consomme
Consomme is the only transparent liquid. It’s typically served in a manner which showcases this quality. It’s served as a stand-alone drink or with only a few ingredients added to the soup. A tiny cup of hot consomme is the perfect snack or an appetizer.
If you are adding fresh herbs or garnishes to the consomme, add garnishes or herbs; the garnishes or condiments should be included at the last second to maintain the clarity of the concoction. Consomme is usually served with a garnish floating in it, such as Quenelles made of fish or chicken poached eggs pasta, finely chopped veggies (called brunoise) or cut breast of chicken are the most popular options.
The chilled liquid transforms into aspic, an ice-cold savoury gel. If the concoction is not gelatinous enough, make it an excellent addition to a hot drink over gelatin and make it aspic.
Another great way to enjoy consomme? Poaching delicate, fast-cooking seafood on the table by pouring a hot concoction over the fish.
STORING THE CONSOMME
Consomme can be kept in the refrigerator for up or three days.
Ultimately, I store a stash in the freezer divided into portions, so I can freeze as much as I need if I have unwelcome guests.