Consommé

Consommé is a crystal clear liquid with condensed enhanced flavor that is the result of blending a clarification mixture with a stock of high quality.

In order to ensure that the Consommé is of high quality, a chef has to determine the right type of ingredients, make certain that the clarification mixture (called clear meat) is kept cold till the time the Consommé has to be cooked and observe the temperature as the Consommé cooks on slowly simmering heat.

As soon as the Consommé reaches the right color with a rich flavor, care must be taken to strain and degrease it so that the soup is crystal clear and fat-free with a taste that is both satisfying and strong.

It is necessary to use fresh stock that is of high quality while making the Consommé. The stock should be checked for quality by boiling then smelling and tasting it. If the stock is felt to be unsuitable or if there is any doubt regarding its quality, it would be necessary to provide fresh stock or make a new one.

Being a combination of egg whites, herbs, spices, ground or chopped Mirepoix, and ground lean meat, a clarification can also be made of tomato and similar acidic ingredients. These ingredients have helped towards making a well-proportioned Consommé with their various functions. By strengthening its flavor to render a pure version, these ingredients contribute towards a soup that is crystal clear. For the best results in flavor and quality of a Consommé, it is important that the meat is ground along with the Mirepoix vegetables. The egg whites and the meat should be kept refrigerated to retain the flavor and its wholesome quality whether the ground meat is bought or made in-house.

Normally, the meat that is used in the clarification is the same as the meat used in the broth or the stock. As an example, the chicken that is ground would be used in the clarification as well as in the stock or broth that would be used to make a chicken Consommé.

The vegetables should be finely chopped or even ground, so they combine to form a raft with their flavors being quickly released. Typical variations that may be used are garlic, onions, celery, leeks, parsnips, mushrooms, and carrots. Except for the acidic ingredients, the rest of the clarification ingredients can be mixed, chilled, and kept overnight or for some hours. Acidic ingredients, such as tomato may be added, in some cases, to the clarification just before blending it with the cold stock. This would contribute towards flavor enhancement as well as help the raft to be formed. A fish or vegetable Consommé can use lemon or vinegar as a suitable acidic alternative. Additional flavor and color may be added by using an onion brûlé or burnt onion. To achieve a special flavor, preferred flavoring ingredients may be used as required.

The clarification mixture can also include herbs and spices such as chervil, thyme leaves, dill, stems, or sprigs of tarragon and parsley. Other fresh herbs may also be used as well as bay leaves, juniper berries, cloves, star anise, peppercorns, lemongrass, and ginger.

The equipment used for Consommé is the same that had been described previously. To facilitate easy handling, the pot should be structured with a heavy bottom so that the clarification ingredients are prevented from catching, scorching, or sticking while cooking. The pot should be taller than wider so that the broth can be allowed to simmer. Flat top ranges and professional steam kettles are ideal for making Consommé with its even heat.