Savory Brown Butter Consommé Recipes
SAVORY BROWN BUTTER CONSOMMé
Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with ... well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients. This is just flavor in fluid form, which you can use in the same way you might use a soup or sauce.
Provided by Harold McGee
Categories project, soups and stews
Time P3DT1h
Yield About 1 quart consommé
Number Of Ingredients 6
Steps:
- Place large heavy-bottom pot over medium-low heat, and add butter. Cook until butter solids turn dark brown. Add juice, zest, soy sauce, hot sauce and 6 cups water. Bring to a simmer. Butterfat will rise to surface; skim off with large shallow spoon. Cook and skim for 20 minutes. Place a chinois or fine-mesh strainer over large bowl, line with cheesecloth and pour in broth.
- Remove 1 cup broth; cool to room temperature. Sprinkle gelatin on it, and let rest 5 minutes. Stir into broth in bowl, blending well. Put in a covered container and freeze solid, possibly overnight.
- Place in cheesecloth-lined colander over 2-quart bowl. Thaw in refrigerator until all liquid has dripped out, leaving gelatin behind, 24 to 48 hours. Save consommé from bowl, and discard gelatin. Can be frozen for 3 months. Use as broth with seared scallops or lobster ravioli, or as artichoke poaching liquid.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 61 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 39 grams, Sodium 894 milligrams, Sugar 1 gram, TransFat 2 grams
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