Meat Stock a Beef Stock That Has Been Clarified to a Clear Broth

Type of articulate soup

Consommé

Poultry consommé
Type	Soup
Place of origin	French republic
Master ingredients	Stock or burgoo, ground meat, mirepoix (carrots, celery, leek), tomatoes, egg whites
Cookbook: Consommé Media: Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been antiseptic, a procedure that uses egg whites to remove fat and sediment.^[one]

Consommé has three English language pronunciations: traditionally in the UK, the stress is on the center syllable;^[ii] in modern U.k. English language, the stress is on the get-go; and in the United states of america the stress is on the last.^[3]

Cooking and serving [edit]

A consommé is made past 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. 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 farther drawn out due to the presence of acid from the tomatoes. Eventually, the solids begin to ossify at the surface of the liquid, forming a 'raft', which is caused by the proteins in the egg whites. Once the 'raft' begins to course, the rut is reduced, and the consommé is simmered at a lower estrus until information technology reaches the desired flavour, which usually takes anywhere from 45 minutes to over an hour. The resulting batter 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). It is so carefully drawn from the pot and passed again through a filter to ensure its purity, and is so put through a lengthy process where all of the visible fatty is skimmed from the surface. To ensure total purification, the consommé can be refrigerated, which draws out remaining fat, which tin can easily exist skimmed off with a cheesecloth. Alternatively, the consommé tin be placed in a broad, shallow container such every bit a sauté pan or big bowl and wide strips of parchment paper can be dragged along the surface; the tiny amounts of remaining fat attach to the parchment, leaving the consommé perfectly de-greased. Cartilage and tendons should be left on the meat because of the gelatin they comprise, which enhances the mouthfeel of the soup. If beef or veal is used, shin meat is platonic^[4] because it is very low in fatty and very high in gristle, and although it is undesirable for virtually other purposes, it is near essential for the season of the consommé. The meat is best if it is basis very fine, as if for a mousseline.

Consommés are usually served piping hot because they tend to cool downwardly more than quickly than other soups and form a gel. They are most often served with garnishes, which vary in complication from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called 'royales'.

A large corporeality of meat only yields a small amount of consommé; in some recipes, every bit much as 500 grams (1 lb ii oz) of meat can become into a single 250-millilitre (8+ 1⁄2  United states fl oz) serving. This depression yield is function of what has traditionally given consommé its refined reputation as an expensive dish.^{[ citation needed ]}

Other types of consommé such as a tomato consommé are traditionally served chilled, which keeps the clearness of the consommé.

Varieties [edit]

Double consommé is a consommé made to double strength. At that place 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 2nd of which is producing a normal force consommé and reducing information technology to one-half its volume,^[v] and the 3rd of which is producing a consommé with all water in the recipe replaced with equal quantities of an already-prepared consommé.^[6] Information technology is often found in other cold-cuisine items, peculiarly those that use aspic, or natural gelatin.

Another common variation is chilled or jellied consommé. They are served cold and thickened naturally by the gelatin extracted from the basic when the original stock is made. The gelatin gives the consommé a gelatinous texture when set to cool. Boosted gelatin may be added during the terminal part of the description process to ensure that it sets properly.^[vii]

Consommé Madrilène is a clear soup that is pure and clean-tasting, typically flavored with tomato, and served chilled.^[8]

Gelatin-filtered "consommé" [edit]

In a 2007 New York Times article,^[9] Harold McGee popularized an culling method for clarifying broths, originating among chefs of the molecular gastronomy motion: gelatin filtration. Gelatin-filtration is a novel method of clarification, relying on some of the properties of a super-saturated solution of gelatin, created past freezing, to remove macroscopic particles that crusade cloudiness from a water-based stock. This method is distinct from traditional consommé both in technique and in terminal production, equally gelatin filtration results in a gelatin-costless broth, while traditional consommé gives a final product rich in gelatin, with a correspondingly rich mouthfeel.

Freezing a h2o-based solution converts all majority water into ice crystals, simply water associated with solutes—in the case of a soup stock, gelatin, fat, and season compounds—remains unfrozen to much lower temperatures; in do, the freezing temperature of this associated h2o is well below the reach of conventional freezers. Thus, gelatin filtration works past freezing a gelatin-containing, h2o-based solution and then allowing it to thaw in a mesh strainer at just above the freezing temperature of water. The gelatin and other solutes concentrate in the unfrozen, associated water, and the gelatin forms a stable network through cross-linking, just as it would in a standard gel. This stable network acts as a filter, trapping big particles of fatty or protein, while allowing h2o and smaller, flavor-agile compounds to pass. As the bulk h2o melts, it passes first through the gelatin network and so through the mesh strainer, into a receiving vessel. Because the temperature is kept just in a higher place the freezing betoken, the majority water melts slowly and, as it is strained into a split up vessel, it is never in contact with the gelatin for long enough to begin dissolving the gelatin network. Later all of the bulk water melts, the gelatin network remains in the strainer with the trapped macroscopic particles, and the antiseptic stock (the bulk water and flavor compounds) is nerveless in the receiving vessel.

Because gelatin-filtered consommés do not crave a creation of an egg-white raft as in traditional consommés, they are less wasteful. The technique is also applicable to a wider range of "stocks": since no heating is required, oestrus-sensitive materials, such as fruit juices, tin can be clarified by outset adding a pocket-size amount of gelatin, then applying gelatin filtration. A number of non-traditional consommés, not based on stock, have been created using this method, including a "pretzel consommé", a "Doritos consommé", a "brown butter consommé", and a "spiced pumpkin consommé".^[10]

Loss of gelatin essential to gelatin filtration results in a consommé with significantly less-rich mouthfeel than a traditional consommé, and besides affects the properties of the consommé upon chilling. A traditional consommé gels when chilled, while a gelatin-filtered consommé does not.

History [edit]

Clarified broths chosen consommés have been in use since the Middle Ages, taking many forms from simple soups, to soups made from the meat of a broad diversity of less-mutual animals.

A special type of consommé that was boiled solely with tendons and cartilage without the addition of salt was sweetened, flavoured with fruits and served as dessert. These sweetened consommé creations are essentially the forerunners of present-solar day gelatin desserts.

Run into also [edit]

• List of French soups and stews
• List of soups
• Broth

References [edit]

1. ^ "How to Analyze Cloudy Chicken Stock". localkitchenblog.com. Retrieved 2 December 2014.
2. ^ "consommé". pronunciation of consommé past Macmillan Dictionary . Retrieved 2020-06-thirteen .
3. ^ "CONSOMMÉ | Pronunciation in English". dictionary.cambridge.org.
4. ^ "All Most Consomme". Archived from the original on 14 March 2014. Retrieved 2 December 2014.
5. ^ "What Is Consomme?". wiseGEEK . Retrieved 2 December 2014.
6. ^ [i] Archived 2013-07-30 at the Wayback Machine
7. ^ Davis, Bernard (May half dozen, 2012). Food and Beverage Management. Routledge. ISBN9780080966700.
8. ^ "madrilene" – via The Free Dictionary.
9. ^ "THE CURIOUS Melt; The Essence of Nearly Annihilation, Drop by Limpid Drop". 5 September 2007. Retrieved ii December 2014.
10. ^ Curious Melt in the New York Times: Clarifying liquids with gelatin Archived 2009-03-03 at the Wayback Machine

External links [edit]

Wikimedia Commons has media related to Consommé.

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Source: https://en.wikipedia.org/wiki/Consomm%C3%A9

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