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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.
What else can I help you with?
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 you clarify a consomme?
To clarify a consommé, you can either use a raft (made of egg whites and mirepoix) or a clarification agent like a clarified butter. These methods help to remove impurities and create a clear, transparent liquid.
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
Why is it important not to boil consomme during clarification?
Boiling consommé during clarification can disrupt the process of forming a clear raft of proteins that help to clarify the broth. This can result in a cloudy consommé instead of a clear one. It's important to simmer the consommé gently to allow the proteins to coagulate and clarify the broth properly.
What is the difference between bouillon and consomme?
Consomme is more richly flavored than bouillon. However, the two are quite similar.
How do Industrial Ovens produce electricity?
They don't. Please clarify.
Where can you buy consomme?
In the supermarket
What is the clear soup with thin vegetables?
Consomme'
What is another word for broth that starts with a c?
consomme
