|A glorified broth
||[Jul. 1st, 2004|10:42 pm]
Food Nyah Nyah
I love this recipe and one of the best parts about it is that you can take a messy glob of meat and vegetables and out comes a beautiful, crystal clear soup. Ive only made a consomme 3 times, but each one was perfect (that's the nyah nyah part). Check the recipe and pictures.
Chicken Consomme (1 quart)
2oz thinly sliced onions
1oz thinly sliced carrots (on a bias)
1oz thinly sliced celery (on a bias)
3/4 # lean ground chicken
2 egg whites (beaten)
3oz chopped tomatoes (rough chopped)
1 1/4 quarts chicken broth
Salt to taste
1 sachet (loose, no cheesecloth, you want it to be a part of the raft)
1 onion brule chopped (this is an onion sliced in half so you can see concentric onion circles on the bottom. then place it on a flat top grill or in a pan and let the bottom get good and charred. You really cant over char them. Then they are chopped to add color and flavor.
1. Take the 2 egg whites and whisk them until they are foamy and drip nicely. This is physical denaturation of the proteins which will help them form a net in the raft to catch impurities.
2. to the eggs whites in a medium bowl add the meat, onions, carrots, celery, tomatoes, sachet and chopped onion brule. Mix them all very well using your hands. I know it's messy, but it will help you get a good emulsion.
3. Add this mixture along with the cold broth to a sauce pot or small stock pot. You want the top opening on this pot to be as narrow as possible because it will be a smaller area for the raft to have to cover and will help prevent the raft from breaking.
4. Heat the pot, stirring CONSTANTLY, until the mixture turns greyish, then remove the spoon and DONT STIR AGAIN. while the raft forms on the surface of the liquid run a slight opening with the spoon around the edge of the pot to prevent the raft from sticking to the sides and to allow liquid to simmer up onto the raft. Poke a hole in the center of the raft using the spoon handle. Let the consomme simmer for 40-45 minutes.
5. Using a ladle, lightly tilt the pot and drain off the liquid into another container and strain through cheescloth. Leave all of the raft in the cooking pot. The consomme should be a beautiful dark golden, perfectly clear and aromtic liquid. Any grease can be taken off of the top of the consomme using strips of coffee filters or paper towells.
6. Place some of the brunoise garnish in the bottom of a heated bowl and gently ladle the consomme over it. The garnish should be cut prior to beginning the consomme and can be steamed or boiled duringthe simmering of the consomme.
*If you want to try making a consomme and my rambling directions havent helped, give me a call or IM me and Ill clarify anything that isnt clear. Get it clarify...consomme..HA...HA, darn chef humor.
Here's the raft, it's an ugly thing, but doesnt taste all that bad if you ask me.
This is the consomme after it has been strained.
The final chicken consomme with a brunoise garnish