Topic · Clear Soups Mastery
Basic Consommé Recipe
Meat, Poultry, Fish, Shellfish or Vegetable Broth
A basic recipe for 1 gal/ 3.84 L
- 4 lb / 1.81 kg of one or more flavoring ingredients, such as vegetable, meat, poultry fish, shellfish, legumes, or pasta.
- 1 gal 32 fl oz / 4.80 L of stock or broth
- 1/2 lb/227 g Mirepoix
- 1 bouquet garni
- Seasonings such as salt and pepper
- Spices sachet, optional
- Burnt onion, if desired
Method:
Step 1: Mixed the clarification ingredients
The clarification ingredients must be very cold from the time the cooking process begins.
The Mirepoix ingredients and the protein must be ground and then combined with egg whites. The acidic ingredients such as lemon juice and tomatoes can be added just before the Consommé is cooked. The clarification can be loosened with cold water and then mixed with the broth or the cold stock. Spices such as sachet, pepper, and salt can be added as required.
Step 2: Cook the clarification
Cook the clarification on medium heat and simmer it while stirring often till the raft forms. Stir continuously so the clarification ingredients do not scorch at the bottom or stick to the pot.
As the mixture begins to get hot, the clarification ingredients will turn gray and form a raft or a large soft mass. This will happen when the egg whites begin to cook at a temperature of about 120ºF to 125ºF/49ºC to 52ºC.
The stirring should be stopped at this temperature and the heat should be adjusted till a few small bubbles burst at the surface of the mixture. If the boiling or simmering is too strong if the heat is too high, then the raft would break without lending its flavors to the Consommé. Care should be taken to see that the heat should not be too low as the impurities will not rise to the top and attach themselves to the raft. A burnt onion may be added if preferred.
Step 3: Work the raft
As the clarification ingredients form into a raft, it can be simmered without stirring. The full flavors of the ingredients will emerge if the raft is basted and not left to dry out and break up.
While the soup simmers, the impurities are transferred from the bottom of the pot to the raft where it remains trapped. This would clarify the soup.
While the soup simmers, the impurities are transferred from the bottom of the pot to the raft where it remains trapped. This would clarify the soup.As the soup simmers, a small hole is formed in the center of the raft. If a small hole or opening does not occur, it would be necessary to use a spoon or ladle to make an opening gently in the middle of the raft. The opening should be large enough for a spoon to be dipped through and baste the raft with some liquid with the raft being used as a filter. The hole or opening can be used to taste the liquid and add any seasoning if necessary.
Step 4: Cook the consommé
The soup should be simmered slowly till the body, color, and flavor are developed completely. Normally, the cooking guide in recipes includes the cooking time of 1 to 1 ½ hour that will help to clarify and secure the flavor of the soup. The raft should be basted often through the simmering of the Consommé.
When considerable cooking has taken place, the raft will start to sink and the Consommé would have been properly simmered. Pour some of the Consommé into a plate or white soup bowl and assess its clarity.
Step 5: Strain the consommé
The Consommé can now be stirred through a conical fine-mesh sieve that is lined with clean cheesecloth or a coffee filter.
Care should be taken so that the raft does not break and the Consommé should not be poured along with the raft into the strainer as this will loosen out the impurities. The raft must not be pressed or squeezed either as it will again release the impurities. The seasoning should be adjusted as required.
Step 6: Degrease the consommé
The Consommé should be degreased in a careful manner and blotted with absorbent paper or it should be refrigerated. Any fat that may have formed can be easily removed before it is reheated. The Consommé can now be garnished or cooled and kept ready for storage.
Step 7: Degrease the consommé
The quality of the Consommé can be determined after it is completed. A well-made Consommé will have a rich flavor and would be harmoniously balanced that displays the major ingredient and distinguishable body. A well-balanced Consommé will be aromatic, fat-free, and crystal clear.
A high-quality Consommé is the result of the correct ratio of flavoring and aromatic ingredients to liquid, the selection of fresh and high-quality ingredients, very cold clarification ingredients, adjusting the seasoning correctly, detailed skimming, and sufficient cooking time through the cooking process. The Consommé should be carefully handled while being stored and reheated to ensure that its quality is maintained.
