Consommé soup is a famous French cuisine. The clarified stock or clear soup is translucent, beautiful, canonical, and elegant and enjoys a big fan following all over the world. Consommé works as a good appetizer and is served with a garnish of vegetables with brunoise cuts.
There is a difference between conventional broth and consomme as far as soups are concerned. Broth or stock is prepared by simmering ingredients such as vegetables, meat/bones, herbs, and salt for several hours.
Consommé is called the king of broths. This is because the simmering broth is clarified by the process of rafting. The process involves adding a mixture of egg whites, ground meat chicken, beef, pork, and perfectly diced carrots, celery, and onions.
When the consommé simmers, the meat aggregates into a raft and floats over the liquid absorbing proteins and impurities if any, from the liquid making it crystal clear.
To the question, why making Consommé at home is more beneficial the answer is that most often consommé cans bought from stores will not be very exciting as they end up as ordinary broth fortified by gelatine.
For making Consomme make ready the following ingredients. The cooking time will be around one hour and can serve four people.
• Pressure-Cooked Blond Chicken Stock-600 gram
• Chicken breast, skinless-200 gram
• Methylcellulose F50 -2 gram
Equipment to use
• Pressure cooker
• Coffee filter
Tips for Preparing Consommé
The main rule on making consommé is no stirring during the simmering process. Stirring the liquid will disrupt the clarification process and there are chances of consommé becoming cloudy.
The high gelatin content in Consommé will jell when cooled and can work as a good base for preparing aspic. Jelled consommé will be free from contaminants and there will be no growth of bacteria causing food poisoning and spoilage.
Consomme also finds mention in the famous cookbook by François Pierre de la Varenne named Le Cuisinier François of the 17th century.
In Consomme, there is scope for a choice between chicken or beef with the former enjoying bigger popularity. In many New York restaurants, a beef consommé with vegetable mirepoix, foie gras, sweetbread, and truffle covered in burnished puff pastry used to be quite popular.
In each case, the distinguishing characteristics are strong flavor and clarity. The amber color of the soup is credited to the brew from brown stock produced when bones get roasted and with the addition of tomato paste.
Consommé lends a weighty mouth-feel unlike normal soup broth thanks to the high gelatin content formed from the baking of a protein called collagen present in bones.