1/14/2024 0 Comments Clarify definition in culinary![]() The gelatin gives the consommé a gelatinous texture when set to cool. They are served cold and thickened naturally by the gelatin extracted from the bones when the original stock is made. It is often found in other cold-cuisine items, especially those that use aspic, or natural gelatin.Īnother common variation is chilled or jellied consommé. There are at least three methods of producing a double consommé, the first of which is doubling the quantity of meat used in the recipe, the second of which is producing a normal strength consommé and reducing it to half its volume, and the third of which is producing a consommé with all water in the recipe replaced with equal quantities of an already-prepared consommé. Other types of consommé such as tomato consommé are traditionally served chilled, which keeps the clearness of the consommé.ĭouble consommé is a consommé made to double strength. This low yield is part of what has traditionally given consommé its refined reputation as an expensive dish. They are most often served with garnishes, which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savoury custards called 'royales'.Ī large amount of meat only yields a small amount of consommé in some recipes, as much as 500 grams (1 lb 2 oz) of meat can go into a single 250-millilitre (9 imp fl oz 8 + 1⁄ 2 US fl oz) serving. The meat is best if it is ground very fine, as if for a mousseline.Ĭonsommés are usually served piping hot because they tend to cool down more quickly than other soups and form a gel. If beef or veal is used, shin meat is ideal because it is very low in fat and very high in gristle, and although it is undesirable for most other purposes, it is near essential for the flavour of the consommé. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup. Alternatively, the consommé can be placed in a wide, shallow container such as a sauté pan or large bowl and wide strips of parchment paper can be dragged along the surface the tiny amounts of remaining fat adhere to the parchment, leaving the consommé perfectly de-greased. To ensure total purification, the consommé can be refrigerated, which draws out remaining fat, which can easily be skimmed off with a cheesecloth. It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and is then put through a lengthy process where all of the visible fat is skimmed from the surface. The resulting concoction is a clear liquid that has either a rich amber colour (for beef or veal consommé) or a very pale yellow colour (for poultry consommé). Once the 'raft' begins to form, the heat is reduced, and the consommé is simmered at a lower heat until it reaches the desired flavour, which usually takes anywhere from 45 minutes to over an hour. ![]() Eventually, the solids begin to congeal at the surface of the liquid, forming a 'raft', which is caused by the proteins in the egg whites. The key to making a high-quality consommé is simmering the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Cooking and serving Beef consomméĪ consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. ![]() ![]() Ĭonsommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable in modern UK English, the stress is on the first and in the US the stress is on the last. In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.
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