Consommé

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Consommé a very clear broth or stock. It is made by beating egg whites into cold stock, then heating it to just below a simmer for 15 minutes. As the egg white heats up it coagulates, and in the process it encloses all the minute cloudy particles. These rise to the surface and are skimmed off, leaving a clear broth beneath. The stock must be thoroughly degreased beforehand. This is done by refrigerating the stock and removing the solidified fat. The rest of the fat is then removed by warming the stock, then when the fat has melted, laying a sheet of paper towel on the surface. Because fat has a lower surface tension than water, the paper will absorb the fat. Remove the paper and discard. Repeat with a fresh sheet if necessary.

Cuisine: not stated · categories: Boiled recipes; Medium Difficulty recipes; Recipes; Recipes for soup; Recipes using beef broth and stock; Recipes using chicken broth and stock; Recipes using cognac; Recipes using veal broth and stock; Recipes with images; Recipes with metric units; Recipes without cooking time; Recipes without servings

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