How to make consommé
Consommé is a light broth made from stock, vegetables, and chicken. It's often confused with bisque because they are similar in texture and appearance. Consommé is usually served as an appetizer or starter, while bisque is used as a main course dish. This recipe will walk you through how to make consommé at home so that you can impress friends and family with this elegant dish!
Introduction to Consommé
Consomme is a clear soup that has been made from the parts of an animal the chef considers to be inedible. While this was considered a waste product at one time, it's now seen as a delicacy by many chefs. If you want to learn how to make consommé, here's what you need:
A large pot for boiling water (at least 5 quarts)
A sieve or strainer that fits inside your pot
A large bowl for cooling the liquid once it has been strained from the solids
A whisk or other mixing implement
Clarification Components
Before you begin your consommé, you must have a large enough pot to contain all ingredients. The ideal size will allow at least two inches of room on top of all ingredients, plus any liquid that may evaporate during cooking.
Getting Started
Use only fresh ingredients.
Prepare your equipment and stock before you begin.
Boil the bones in cold water for 15 minutes, remove them from the heat and let them sit until they cool to room temperature.
Cooking the Raft
Cooking the raft is the most important step in making consomme, as it prevents the fat from separating and floats on top of the stock. The raft is a combination of egg whites and meat that forms a barrier between the stock and fat.
To make a raft: Whisk one egg white until frothy. Add 1/4 pound (1/2 kilogram) of ground meat, such as veal or beef, to form a paste with the egg white. Cut this mixture into four equal pieces; roll each piece into a ball and place on top of your pot of simmering liquid (but not touching). Once all four balls have been added to your pot, cover them with plastic wrap and let them sit for 30 minutes to expand without being disturbed by stirring at this point in time!
Finishing
Now that you've strained the consomme, the last step is to chill it and add seasonings.
You can strain again through a fine-mesh strainer or just let the liquid settle in its bowl before chilling (this will make a very clear soup). If you want to give it some extra flavor and richness, add butter or cream. Season with salt, pepper, and herbs if desired. Serve hot or cold.
Conclusion
Now that you know how to make consomme, it's time to start! Remember that making a good consommé depends on several factors, including the quality of your ingredients and how much work you put into it.
By Dat Milton
