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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.
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What is the clear soup with thin vegetables?
Consomme'
What is a famous consommé soup?
OSEM from Israel. Chicken Soup/stock consomme
What is clear soup?
consomme from Latin cnsummre, to finish
What is name of thin soup?
A broth Consomme.
Why consomme soup is served with dessert spoon?
Consomme soup should not be eaten with a dessert spoon, but with a boullion spoon, which is the round bowled spoon we now commonly called a soup spoon. Soup was eaten, and still is in silver service, with soup spoon which is very similar to a table spoon and about the size of what we now call a table spoon.
What is a list of the four category of soup and their sub category?
consomme, puree, veloute, broths, miscellaneous
What is the difference between gazpacho and cold consomme?
Bouillon is served hot , and may come from compressed bouillon cubes. Consomme may be served hot or cold. Vegetable consomme may be made just with water , spices and boiled vegetables, strained out before serving , or may contain chicken stock. Both are clear soups.
What are the different types of soups that are sold in shops?
there are tons of different kinds of soup flavors. Some of the top ones include:cream of mushroomtomatopotatoeveggiechicken noodle soupnew England clam chowderabc soup (abc noodles)Good Luck!
What is the English phrase 'thin soup' in French?
Potage mince Consomme [ con-so-me ]. It can be served hot or cold.
What kind of mixture is soup?
I've never heard of a bar of SOUP. I think you might mean a bar of SOAP. They're two VERY different things, you know.
Should you use chicken stock cubes or chicken consomme cubes or extra flavor in your chicken soup?
Either type of cubes would add extra flavor to your soup.
What is consomme en tasse?
Consomme is a type of clear soup. It is typically a clarified stock or broth that has had all of the impurities removed from it. There are several versions of consomme, ordinary (or un-clarified) and clarified versions make up the broth of the soup and different variations ingredients may be added after the clarification process. The clarification process involves the use of a "raft" to remove impurities through a long process of simmering the stock. (It can be strained after this process to remove tiny bits of the raft but consomme is not straight up strained stock) It can be served hot or cold (hot is like broth cold is more gelatinous.) The word consomme in French means "completed" or "concentrated." (Not beef stock) AnswerI think that's French for "beef stock" AnswerA clear soup made of strained meat or vegetable stock, served hot or as a cold jelly. For the source and more detailed information concerning your request, click on the related links section indicated below.PCH lists the ingredient as Tomato Juice, it also can be chopped tomatoes.
