Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
Before I started making stocks and soups, I falsely assumed that tasty broths were just naturally clear. Then I got my mom to show me how to make her post-Thanksgiving turkey broth. The taste was there, but so was the fat, and that less tasty looking gelatinous goo that came from chilling it in the fridge.
But what about consomme? Michael Ruhlman's latest post details how to turn that homemade stock into a delightfully clear consomme. I plan to test this once Thanksgiving hits, if I can pull myself out of turkey hangover and find the drive.
If you have experience with the art of consomme, is this how you do it? What are your techniques?
Jane Seymour's Modest And Modern Style
Broke Stars: 11 Celebrities Who Went Bankrupt
LOOK: Amazing Underwater Photos Of Dogs
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'
Social Security Is Failing Even Faster Than We Thought
PHOTOS: How You Can Get The 'Miracle' Dress
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Janice Dickinson's Outrageous Style
Ford's clever Sports Illustrated Swimsuit ad features phantom model
3 Economic Misconceptions That Need to Die
Photos Of Dead Lacrosse Player's Injured Body Shown To Jury
Trace Adkins Reunites With College Crush, 30 Years Later
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
PHOTOS: Model Falls At Dennis Basso Show
'Hooker Teacher' Forced To Resign, Now Can't Find Work
Lauren Scruggs Goes On Ski Vacation
WATCH AND LAUGH: Cops In 2-Hour Standoff With Empty Car
New Clues, Details Emerge In Powell Case
Woman's Dead Fiance Is Behind Her Disappearance: Cops
Stephen Wiltshire Draws Cities From Memory
PHOTOS: Remembering The People's Ballerina
We Meant There WERE Nukes In The Fire
9-25-2008 @6:57PM Andrew said... 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
9-25-2008 @10:54PM Stef said... 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
9-26-2008 @10:42AM wattacetti said... 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
9-26-2008 @10:42AM wattacetti said... 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
9-26-2008 @12:20PM samantha said... 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