Consommé

consommeconsommé soupmadrilene
In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment.wikipedia
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Soup

soupscanned soupcondensed soup
In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment.
The established French classifications of clear soups are bouillon and consommé.

Stock (food)

stockchicken stockfond
In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment. A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. Gelatin-filtration is a novel method of clarification, relying on some of the properties of a super-saturated solution of gelatin, created by freezing, to remove macroscopic particles that cause cloudiness from a water-based stock.
Pork, although a popular base for stock in Chinese cuisine, is considered unsuitable for stock in European cooking due to its greasiness (although 19th-century recipes for consomme and traditional aspic included slices of mild ham), and mutton was traditionally avoided due to the difficulty of avoiding the strong tallowy taint imparted from the fat.

Aspic

kholodetspiftiegelatin
It is often found in other cold-cuisine items, especially those that use aspic, or natural gelatin.
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé.

Broth

bouillonchicken brothbeef broth
In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment. A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock.
A clarified broth eaten as a soup is often called a consommé.

List of soups

Bergen fish soupCream of chicken soup
List of soups
A common type of broth is consommé, which are crystal clear broths or stock that have a full flavor, aroma, and body.

Reduction (cooking)

reductionreducedreducing
There are at least three methods of producing a double consommé, the first of which is doubling the quantity of meat used in the recipe, the second of which is producing a normal strength consommé and reducing it to half its volume, and the third of which is producing a consommé with all water in the recipe replaced with equal quantities of an already-prepared consommé.
Consommés, reduced and clarified stocks

Cooking

cookerycookcooked
In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment.

Mirepoix (cuisine)

mirepoixsoffrittowłoszczyzna
A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock.

Simmering

simmersimmeredKaiserebersdorf
The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes.

Cheesecloth

cheese cloth
To ensure total purification, the consommé can be refrigerated, which draws out remaining fat, which can easily be skimmed off with a cheesecloth.

Parchment paper

baking paperparchmentbakery paper
Alternatively, the consommé can be placed in a wide, shallow container such as a sauté pan or large bowl and wide strips of parchment paper can be dragged along the surface; the tiny amounts of remaining fat adhere to the parchment, leaving the consommé perfectly de-greased.

Gelatin

gelatinegelatinousjelly
Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup. In a 2007 New York Times article, Harold McGee popularized an alternative method for clarifying broths, originating among chefs of the molecular gastronomy movement: gelatin filtration.

Mouthfeel

texturemouth feelmouth-feel
Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup.

Tibia

shintibiaeshin bone
If beef or veal is used, shin meat is ideal because it is very low in fat and very high in gristle, and although it is undesirable for most other purposes, it is near essential for the flavour of the consommé.

Hollandaise sauce

hollandaisemousselineMoussilin
The meat is best if it is ground very fine, as if for a mousseline.

Gel

hydrogelhydrogelsgels
Consommés are usually served piping hot because they tend to cool down more quickly than other soups and form a gel.

Sherry

sherriesJerezcream sherry
They are most often served with garnishes, which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called 'royales'.

Harold McGee

Harold James McGee
In a 2007 New York Times article, Harold McGee popularized an alternative method for clarifying broths, originating among chefs of the molecular gastronomy movement: gelatin filtration.

Molecular gastronomy

molecular cuisinemolecular gastronomistavant-garde cuisine
In a 2007 New York Times article, Harold McGee popularized an alternative method for clarifying broths, originating among chefs of the molecular gastronomy movement: gelatin filtration.

Saturation

saturated
Gelatin-filtration is a novel method of clarification, relying on some of the properties of a super-saturated solution of gelatin, created by freezing, to remove macroscopic particles that cause cloudiness from a water-based stock.

Freezing

solidificationfrozenfreeze
Gelatin-filtration is a novel method of clarification, relying on some of the properties of a super-saturated solution of gelatin, created by freezing, to remove macroscopic particles that cause cloudiness from a water-based stock.

Solution

solutesolutessolutions
Freezing a water-based solution converts all bulk water into ice crystals, but water associated with solutes—in the case of a soup stock, gelatin, fat, and flavor compounds—remains unfrozen to much lower temperatures; in practice, the freezing temperature of this associated water is well below the reach of conventional freezers.

Doritos

2007 Doritos Super Bowl Ad contestCool Ranch DoritosDorito
A number of non-traditional consommés, not based on stock, have been created using this method, including a "pretzel consommé", a "Doritos consommé", a "brown butter consommé", and a "spiced pumpkin consommé".

Middle Ages

medievalmediaevalmedieval period
Clarified broths called consommés have been in use since the Middle Ages, taking many forms from simple soups, to soups made from the meat of a wide variety of less-common animals.