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first, dont let it boil - EVER!!! Skim frequently any scum that might rise to the top. In a medium bowl, mix together about a pound of ground beef and 4 egg whites. shape this mixture into a round log, and gently drop it into the stock, this is called a "raft". i know it sounds nuts, but its true. DO NOT STIR THIS! let the stock come back to a simmer, keep skimming around the raft without breaking it. It will float and suck out the impurities. Aftwr about 10 min, scoop the raft out carefully with a slotted spoon, then strain the stock thru a collander with cheesecloth. Put this in a container and into the fridge for a day. the fats will congeel and you can pull it off. voila!
once again, yes im serious about the meat and eggs.
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∙ 13y ago
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Why are eggs used in beef consomme?
Egg white is traditionally used to clarify (or clean) the consomme, as the egg white cooks it floats to the top of the pot filtering the consomme as it rises.
How do Industrial Ovens produce electricity?
They don't. Please clarify.
What are the release dates for In the Consomme - 1909?
In the Consomme - 1909 was released on: USA: 30 November 1909
What does iodized salt do to consomme?
The iodine content does not alter the flavor, it is just there as a nutritional supplement. Iodized salt tastes like salt. If you add it to consomme, the consomme will become salty.
What is a consomme block?
A Consomme block is powdered chicken broth; but rectangular. Like a sugar cube is to sugar.
Where did consomme origin from?
France
What is the difference between bouillon and consomme?
Consomme is more richly flavored than bouillon. However, the two are quite similar.
What is the clear soup with thin vegetables?
Consomme'
Where can you buy consomme?
In the supermarket
What are some different types of consomme soup?
CONSOMME:A consomme is a clarified stock using clearmeat to clarify it. Clearmeat is a mixture of ground meat, egg whites and vegetables. You mix the clearmeat with the stock thoroughly and let it come to a simmer stirring plenty until the raft starts to form. When the proteins coagulate they grab on to microscopic impurities which cause it to be cloudy. To finish, once the raft has completely formed you careful scoop some of the raft out/push it to the side so you can scoop out the consomme with a ladle. You pass it through cheesecloth as you're scooping out the consomme.VARIETIES:You can make beef, veal, lamb, chicken, fish, vegetable, etc. As long as you have the stock you can clarify it!SOUPS:You could use consomme to make a Pho soup or some classic garnishes are Celestine (crepes, chicken and spinach), Royal (an egg custard), Tapioca (self explanitroy), Dubarry (a mushroom puree mixed with bechemel, egg yolks and one whole egg then put into small moulds and baked), profiteroles (cream puffs without the cream, which are made from choux pastry). You can make any clear soup you wish out of consomme, a beef noodle, chicken vegetable, vegetable! possibilities are literally endless.
What is another word for broth that starts with a c?
consomme
What is clear soup?
consomme from Latin cnsummre, to finish
