what is the difference between beef broth and beef consomme This is a topic that many people are looking for. amritsang.org is a channel providing useful information about learning, life, digital marketing and online courses …. it will help you have an overview and solid multi-faceted knowledge . Today, amritsang.org would like to introduce to you How To Make Consomme. Following along are instructions in the video below:
Burton here from stella culinary calm and in this video. Im going to show show you how to make a consomme. Which is a classic technique used to clarify and broths so here i have an extra cloudy chicken stock.
But you can use pork you can use veal whatever you like as your standard mirepoix a carrot. Celery onions and also the bottom portion of a leek just the light green and white portion only fresh herbs here. Im using chervil and tarragon.
But you can use whatever you like some eggs and boneless skinless chicken meat now were only going to be using the egg whites. So you want to separate out the yolks you can set this aside and save them for a custard or whatever else you want to use your egg yolks. For and once you have all your egg whites separated go ahead and just whisk them by hand vigorously for about 30 seconds.
Just to aerate the egg whites. This is going to allow incorporating the other ingredients for your clarification wrapped a little bit easier now here i just opted to julienne up my vegetables you can also pass them through a grinder or you can put them in a food processor. I like to kind of julienne my vegetables just because honestly thats how ive always done it but grinding or finely.
Mincing will also work now.
Here i have the boneless skinless chicken meat that im going to chop up into small bits first and then im going to place it into a food processor. If you have a meat grinder. Thats even better because the whole idea behind.
This is you want to get the meat particles as small as possible so when you incorporate them into your raft. They float now here im using chicken meat because im making a chicken consomme. But if i was making a veal consomme.
Id use veal faiz making a pork consomme. Id use pork you get the idea now. Im going to rework the egg whites just briefly to bring back to airiness and then add in the meat.
The herbs and my julienne vegetables and his hand mix thoroughly until i form a bit of a pace. Where all the ingredients are evenly mixed together place this into the bottom of a pot and then cover with your cold. Cloudy stock that you want to clarify and hear yes.
I could have easily used a larger pot.
But thatll still work im going to place the pot over a high flame and you want to stir this constantly as a heats up now at this point. Too you can add in any spices that you want and this is to flavor your consomme. Really your egg whites and your protein in the meat are doing the heavy lifting of the clarification.
The mirepoix and all that other stuff is just there to add additional flavor now you want to keep on stirring your consomme until it heats up to about a hundred and twenty degrees fahrenheit at which point the raft will start to slowly form its going to float to the top now when that raft starts to form you want to then take your thermometer and kind of a push away just a center area. This is going to be where your stock percolates up while its clarifying. Im going to press.
My ladle directly down. And make a nice hole here. Im using about a 2 ounce ladle.
So im just going to make it a small hole right in the center. And this is where im going to pull all of my stock from during the simmering process and baste. The wrasse so you want to bear you see how gently this is simmering.
You want to very gently.
Simmer your stock for about 45 to 60 minutes basting every 5 minutes at least. I just kind of polling. The consomme from the center and see how im pouring over the raft this is keeping the raft from drying out.
But its also helping to filter my stock through those egg whites and through my raft. Which as you can see here over time as i continue to do this my consomme becomes more and more clear now after the 45 to 60 minute mark or really. When youre constantly looks nice.
And clear youre going to strain. It through a chinois line with a cheesecloth and see how im gently. Pressing the raft down with a ladle youre going to press that raft down kind of collect the clarified stock.
Which is now a constant aim and give it a strain now as you can see here look at how beautiful and clear. Our consomme is that we have made over the last 60 minutes a real contrast. I mean if we put it side by side with our original stock you can really see the contrast of what we started with and what we have here.
Now. Why do you actually make a consummate well because it looks cool it looks beautiful and its one of those classic techniques that chefs and diners love for more information including recipes and ratios for this consomme and also some supporting video techniques like how to make stock some nice skills that we covered in this video head on over to stella corner comm. If you click that big old fat link that says click here in the center of your video screen right now itll take you directly to our consomm page.
Which will have all the information that you need .
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