378:—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. Thus, gelatin filtration works by freezing a gelatin-containing, water-based solution and then allowing it to thaw in a mesh strainer at just above the freezing temperature of water. The gelatin and other solutes concentrate in the unfrozen, associated water, and the gelatin forms a stable network through cross-linking, just as it would in a standard gel. This stable network acts as a filter, trapping large particles of fat or protein, while allowing water and smaller, flavor-active compounds to pass. As the bulk water melts, it passes first through the gelatin network and then through the mesh strainer, into a receiving vessel. Because the temperature is kept just above the freezing point, the bulk water melts slowly and, as it is strained into a separate vessel, it is never in contact with the gelatin for long enough to begin dissolving the gelatin network. After all of the bulk water melts, the gelatin network remains in the strainer with the trapped macroscopic particles, and the clarified stock (the bulk water and flavor compounds) is collected in the receiving vessel.
268:; 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. Eventually, the solids begin to congeal at the surface of the liquid, forming a 'raft', which is caused by the proteins in the egg whites. Once the 'raft' begins to form, the heat is reduced, and the consommé is simmered at a lower heat until it reaches the desired flavour, which usually takes anywhere from 45 minutes to over an hour. The resulting concoction is a clear liquid that has either a rich amber colour (for beef or veal consommé) or a very pale yellow colour (for poultry consommé).
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Because gelatin-filtered consommés do not require a creation of an egg-white raft as in traditional consommés, they are less wasteful. The technique is also applicable to a wider range of "stocks": since no heating is required, heat-sensitive materials, such as fruit juices, can be clarified by first
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Another common variation is chilled or jellied consommé. They are served cold and thickened naturally by the gelatin extracted from the bones when the original stock is made. The gelatin gives them a gelatinous texture when set to cool. Additional gelatin may be added during the last part of the
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The liquid is then carefully drawn from the pot and passed again through a filter to ensure its purity, and is then put through a lengthy process where all of the visible fat is skimmed from the surface. To ensure total purification, the consommé can be refrigerated, which draws out remaining fat,
363:. This method is distinct from traditional consommé both in technique and in final product, as gelatin filtration results in a gelatin-free broth, while traditional consommé gives a final product rich in gelatin, with a correspondingly rich
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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. The meat is best if it is ground very fine, as if for a
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it to half its volume, and the third of which is producing one with all water in the recipe replaced with equal quantities of an already-prepared consommé. It is often found in other cold-cuisine items, especially those that use
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Double consommé is made to double strength. There are at least three methods of producing one, the first of which is doubling the quantity of meat used in the recipe, the second of which is producing one of normal strength and
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Consommé has three
English pronunciations: traditionally in the UK, the stress is on the middle syllable; in modern UK English, the stress is on the first; and in the US the stress is on the last.
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A large amount of meat only yields a small amount of consommé; in some recipes, as much as 500 grams (1 lb 2 oz) of meat can go into a single 250-millilitre (9 imp fl oz;
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adding a small amount of gelatin, then applying gelatin filtration. A number of non-traditional consommés, not based on stock, have been created using this method, including "pretzel", "
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without the addition of salt was sweetened, flavoured with fruits and served as dessert. These sweetened consommé creations are essentially the forerunners of present-day
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186: US fl oz) serving. This low yield is part of what has traditionally given consommé its refined reputation as an expensive dish.
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can be dragged along the surface; the tiny amounts of remaining fat adhere to the parchment, leaving the consommé perfectly de-greased.
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filtration. Gelatin-filtration is a novel method of clarification, relying on some of the properties of a super-
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Consommés are usually served piping hot because they tend to cool down more quickly than other soups and form a
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Freezing a water-based solution converts all bulk water into ice crystals, but water associated with
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Some types of consommé such as tomato are traditionally served chilled, which keeps their clearness.
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is a clear soup that is pure and clean-tasting, typically flavored with tomato, and served chilled.
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popularized an alternative method for clarifying broths, originating among chefs of the
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or egg yolk, to cut vegetables, to shaped savoury custards called 'royales'.
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598:"THE CURIOUS COOK; The Essence of Nearly Anything, Drop by Limpid Drop"
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A consommé is made by adding a mixture of ground meats, together with
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Curious Cook in the New York Times: Clarifying liquids with gelatin
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Cartilage and tendons should be left on the meat because of the
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Clarified broths called consommés have been in use since the
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when chilled, while a gelatin-filtered consommé does not.
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clarification process to ensure that it sets properly.
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A special type of consommé that was boiled solely with
452:pronunciation of consommé by Macmillan Dictionary
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264:The key to making a high-quality consommé is
162:that has been clarified, a process that uses
472:"CONSOMMÉ | Pronunciation in English"
386:, "brown butter", and "spiced pumpkin".
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272:which can easily be skimmed off with a
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252:of the soup. If beef or veal is used,
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428:. localkitchenblog.com. 22 April 2009
426:"How to Clarify Cloudy Chicken Stock"
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596:McGee, Harold (5 September 2007).
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248:they contain, which enhances the
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367:. Also traditional consommé
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166:to remove fat and sediment.
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331:Gelatin-filtered "consommé"
154:made from richly flavoured
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476:dictionary.cambridge.org
317:, or natural gelatin.
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490:"All About Consomme"
345:molecular gastronomy
516:"What Is Consomme?"
150:is a type of clear
132:Media: Consommé
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627:2009-03-03 at the
602:The New York Times
544:2013-07-30 at the
325:Consommé madrilène
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121:Cookbook: Consommé
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583:"madrilene"
274:cheesecloth
196:Middle Ages
82:ground meat
607:2 December
525:2 December
500:2 December
457:2020-06-13
448:"consommé"
432:2 December
412:References
347:movement:
335:In a 2007
259:mousseline
213:desserts.
164:egg whites
106:egg whites
365:mouthfeel
353:saturated
339:article,
303:Varieties
266:simmering
250:mouthfeel
207:cartilage
646:Category
625:Archived
542:Archived
520:wiseGEEK
390:See also
357:freezing
310:reducing
235:bouillon
231:mirepoix
148:consommé
102:tomatoes
86:mirepoix
78:bouillon
32:Consommé
384:Doritos
376:solutes
349:gelatin
284:Serving
246:gelatin
217:Cooking
211:gelatin
203:tendons
190:History
181:⁄
144:cooking
90:carrots
565:
294:sherry
125:
94:celery
64:France
406:Broth
361:stock
315:aspic
239:stock
160:broth
156:stock
74:Stock
609:2014
563:ISBN
527:2014
502:2014
434:2014
369:gels
254:shin
205:and
152:soup
146:, a
98:leek
54:Soup
50:Type
290:gel
237:or
158:or
142:In
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