CONSOMME
Steps:
- Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
- Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
- In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.
CHILLED TOMATO CONSOMMé
Categories Soup/Stew Egg Onion Tomato Appetizer Vegetarian Fennel Summer Chill Parsley Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (about 1 quart)
Number Of Ingredients 14
Steps:
- Cut fronds from fennel stalks and reserve. Cut whole fennel (with stalks) in half lengthwise and core. Separate layers, reserving 3 or 4 tender inner pieces, and coarsely chop remaining fennel, including stalks.
- Cook onions, garlic, and chopped fennel in oil in a 5- to 6-quart heavy pot over moderate heat, stirring frequently, until softened, 10 to 12 minutes. Stir in puréed tomato, 1 teaspoon sea salt, and 1/2 teaspoon pepper and simmer, uncovered, stirring occasionally, 20 minutes.
- Pour tomato mixture through a fine-mesh sieve into a 4-quart saucepan, pressing hard on solids and then discarding them, and bring tomato broth to a full boil.
- Whisk together egg whites, herbs, ice, remaining 1/2 teaspoon sea salt, and remaining 1/2 teaspoon pepper in a bowl until frothy, then quickly pour into boiling broth, whisking vigorously 2 or 3 times. (Egg mixture will rise to surface and form a "raft.") When broth returns to a simmer, find a place where bubbles break through raft and gently enlarge hole to the size of a ladle. Cook broth at a bare simmer, uncovered, without stirring (keep raft opening clear by gently spooning out any froth), until broth is clear, 15 to 20 minutes.
- Remove saucepan from heat and, disturbing raft as little as possible, carefully ladle out consommé through opening in raft, tilting saucepan as necessary, and transfer to cleaned fine-mesh sieve lined with a double layer of dampened paper towels set over a bowl or large glass measure. Discard raft. Chill consommé, uncovered, until cold, about 1 1/2 hours.
- Just before serving, season consommé with salt. Slice reserved tender fennel into thin slivers and toss with fennel fronds, pear tomatoes, and vinegar. Divide consommé and tomato salad among chilled bowls.
BEEF CONSOMMé
Consommer means "to accomplish" or "to finish" in French, and consommé is indeed a "finished" stock. (In a culinary context, one could say that to make a consommé is to bring out in full all of the flavors.) What gives consommé its purity and clarity is a bit of culinary magic: Egg whites (combined with mirepoix and ground meat) coagulate in the soup and rise to the top (forming a "raft"), drawing up any impurities that would otherwise cloud the stock. This mixture also infuses the broth with deeper flavor, as does an onion brûlé (or charred onion), which imparts deeper color to the broth. After an hour or two of simmering, the raft is also discarded, leaving behind a clear, intense broth. Consommé can be served either hot or cold, usually garnished in some way or another (there are literally hundreds employed in formal French cuisine); one of the more common embellishments is vegetables cut into julienne or brunoise (page 14), such as the blanched carrot and leek shown here.
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Prepare clarification mixture Pulse chopped onion, carrot, and celery in a food processor or mini-chopper until finely chopped. Whisk egg whites until frothy, then add ground beef and chopped vegetables and mix well with your hands. Cover and chill in the refrigerator for at least 1 hour (or overnight).
- Make onion brûlé Sear the remaining onion wedge in a small cast-iron skillet over medium-high heat on both cut sides until blackened, then coarsely chop.
- Clarify stock Pour stock into a stockpot. Remove the clarification mixture from the refrigerator and add the browned onion and the tomato, then add this mixture to the pot. Set over medium-high heat and whisk briskly until thoroughly incorporated with the stock. Use a wooden spoon to stir at a slower speed until the solids rise to the top, then stop stirring. Continue cooking until frothy bubbles start to form around the sides of the raft. Reduce heat to medium-low and use a spoon or a ladle to make a hole in the raft so the consommé can bubble freely, and you can see the color and clarity of the broth. At this point the broth should be clear; further simmering is to develop more flavor.
- Remove raft and strain consommé Cook for 1 1/2 to 2 hours, or until the raft starts to sink a bit. Ladle the consommé from the pot through the hole in the raft (or you can crack it at this point, since it has solidified) into a cheesecloth-lined sieve set over a heatproof container. Discard the raft. Then strain broth again, this time through a coffee filter. Remove fat by sweeping a paper towel across top of consommé several times. Reheat if necessary. Season with salt and garnish as desired. If not serving immediately, allow consommé to cool and then refrigerate overnight in an airtight container. Before using, remove and discard solidified fat that has accumulated at the top and reheat consommé over gentle heat, just until hot.
- Follow the directions above for beef consommé, substituting ground chicken and chicken stock for the ground beef and beef stock.
- Use only coarse salt to season consommé; iodized (table) salt will cause it to turn cloudy.
- The clarification mixture should be kept as cold as possible until needed (always add tomato, or other acidic ingredient, just before using, since it will cause the egg whites to coagulate too soon).
- Monitor the temperature of the consommé as it cooks to make sure it is at a gentle simmer.
EGG RAFT FOR CLARIFYING CLOUDY STOCK
Need a clear stock from your homemade stock but it's cloudy or murky it not really a problem because the stock was meant to be used for a brown sauce. But if I needing a clear stock fear not! It can be cleaned up with this method. Saw this on FB and what a great method that I'd never heard of before. As you can imagine, the serving size is certainly a guess depending on how you use the stock
Provided by Bonnie G 2
Categories Pork
Time 25m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 4
Steps:
- Filter your stock as much as possible. There should be no solid residues in it. Like small pieces of meat, spices, skin, etc. Warm the stock slowly in a thick bottomed saucepan.
- Beat the egg whites with water and the acid.
- Crush the eggshells and whisk them into the egg mixture.
- Mix the egg whites into the stock, turn up the heat and bring it all to a boil.
- Turn down the heat when it boils and let it simmer for 5 minutes.
- Take the stock of the heat and let it cool for about fifteen minutes.
- There should now be a raft of stiffened egg whites on top of the stock and the stock should be more clear.
- Sieve the stock gently through a sieve lined with damp cheesecloth. If possible, use a sauce ladle to scoop it carefully into the sieve instead of pouring it. Avoid getting egg white with over the edge of the sieve.
- Author's Notes:.
- The easiest way to get a clear stock is to avoid it being unclear to begin with.
- Use raw pieces of meat. Unfortunately that is impossible when you make a dark stock so --
- Don't crack the bones.
- Never let the stock boil. Only weak bubbles and simmering. Boiling emulsifies the fat from the meat and binds it to the water.
- Only boil the vegetables along for the last hour. When the vegetables are soft, they begin to fall apart. This also makes the stock unclear.
- [This is the real difference when you clarify stock. no film tricks here -- ].
Nutrition Facts : Calories 17.9, Fat 1.2, SaturatedFat 0.4, Cholesterol 46.5, Sodium 17.8, Carbohydrate 0.1, Sugar 0.1, Protein 1.6
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