The easiest way to make consomme is to do ice filtration. Gel your consomme in the fridge (if it doesn't set, you'll need to add gelatin until it does). Then freeze it. Once frozen, wrap in cheese cloth, put it in a strainer over a bowl, and let it thaw in the fridge. When it's done thawing, the bowl will be left with a crystal clear liquid, and the cheese cloth will have all the imperfections in it.

Reply

That "gelatinous goo" is the sign of a good stock, if I understand what you're saying correctly. A good stock should be almost solid with gelatin when cold, that is where much of the flavor lies. I once made turkey stock before I knew anything about cooking and threw it away when it set up in the fridge -- I was convinced I'd messed it up! Then in culinary school I discovered that I'd in fact done it quite right and felt a bit stupid. Ah well, live and learn! I do feel consomme to be a bit of a waste what with what goes into the raft, but Ruhlman does make his case well.

Reply

Ice filtration as described (aka syneresis from a gelatin matrix) is a great way to do it but takes 24-48 hours to do it right. Another alternative is to use agar to essentially do the same thing but in about 8-10 hours.

Reply

Ice filtration as described (aka syneresis from a gelatin matrix) is a great way to do it but takes 24-48 hours to do it right. Another alternative is to use agar to essentially do the same thing but in about 8-10 hours.

Reply

To make a consommé, you need to start off with a great stock. Then, combine eggwhites, ground meat or
poultry, rough chopped mirpoix vegetables, and a sachet of herbs and spices with the cold broth. Gently bring to a simmer, and a raft of all of the add ins will form on top (due to the binding quality of egg whites). Frequently vent the raft on the side so that the simmering stock can escape without breaking the raft. If the raft breaks, you have to make another one. Simmer about 30 minutes, being careful to not turn up the heat to high as the consommé will scorch. Finally, strain through cheesecloth or fine china cap. Season and serve!

Reply