Consomme Cooking Techniques

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Questions and Answers

What is Consomme?

It is a rich stock or broth that has been clarified with a clearmeat to remove impurities.

What is Clearmeat?

It is a mixture of ground meat, egg whites, aromats, and acid used to clarify a stock or broth by trapping impurities as it coagulates.

What is a Raft?

It is coagulated clear meat which floats on top of a consommé as it simmers.

What does it mean to Coagulate?

The process of when a fluid changes to a solid or semi-solid state. Signup and view all the answers

What is an Albumen?

It is the principal protein that is found in egg whites. Signup and view all the answers

What is a Double Consomme?

It is a strongly flavored consommé achieved by using double the amount of clear meat for a given amount of stock. Signup and view all the answers

What are the ingredients of a consommé?

Stock, Egg Whites, Ground Meat, Mirepoix, Sachet d'Epice, Acid, Salt. Signup and view all the answers

How long should a Consomme cook for?

Consomme should simmer for 1 to 1.5 hours. Signup and view all the answers

How should Consomme be strained?

Consomme should be strained through a dampened double thick cheesecloth or a coffee filter. Signup and view all the answers

What types of garnishes should be used for Consomme?

Garnishes that do not make Consomme cloudy or greasy, such as Brunoise, Julienne, Celestine, Royale. Signup and view all the answers

What creates a substantial body for Consomme?

High gelatin content, resulting in a clear consommé with no trace of fat. Signup and view all the answers

To make a consommé, the stock or broth used must be cold and grease-free?

True Signup and view all the answers

What is Oignon Brûlée?

An onion cut into half and then charred, added to the stock to help add flavor and color to the consommé. Signup and view all the answers

What is a raft composed of?

Clearmeat and impurities from the stock. Signup and view all the answers

What temperature did the Consomme need to reach when we were to stop stirring?

140 degrees. Signup and view all the answers

Why might a clarification for a consommé fail?

If the consommé is allowed to boil or if it is stirred after the raft has formed. Signup and view all the answers

What is the process in order to correct a cloudy consommé?

A second clarification using egg whites and careful heating. Signup and view all the answers

What is the process when making Consomme?

Whip egg whites, combine ingredients, simmer, and strain. Signup and view all the answers

What is the formula for Consomme?

1lb Lean Meat + 2 Quarts Stock + 5 Egg Whites + 6-8 oz. of Aromats. Signup and view all the answers

What causes a protein to coagulate?

Heat. Signup and view all the answers

Why must we have a lean mixture of meat?

The fat has to be skimmed in order to coagulate. Signup and view all the answers

What ingredient is typically not part of a clear meat?

Salt. Signup and view all the answers

What is added to a clear meat to help coagulate proteins?

Acid (Tomato Product). Signup and view all the answers

Although clarification is complete shortly after the raft is set, what is the cooking time for consommé?

1-1 1/2 hours to extract flavor from the raft. Signup and view all the answers

What is the type of protein found in the ingredients of a clear meat that clarifies a consommé?

Albumen. Signup and view all the answers

Study Notes

Consomme Overview

Consomme is a clarified stock, rich in flavor, achieved by using clearmeat to remove impurities.
Clearmeat is a blend of ground meat, egg whites, aromatics, and acid that helps clarify the stock during cooking.

Important Terms

A raft refers to the layer of coagulated clearmeat that forms on top of the simmering consommé.
Coagulation is the transformation of a fluid into a solid or semi-solid state, essential for clarity in consommé.
Albumen is the primary protein found in egg whites, crucial for the clarification process.

Types and Ingredients

Double consommé is a concentrated version, using double the clearmeat for enhanced flavor.
Key ingredients for consommé include:
- Stock
- Egg whites
- Ground meat
- Mirepoix (cut vegetables)
- Sachet d'Epice (aromatics without cheesecloth)
- Acid (like tomato products)
- Kosher salt (added last)

Cooking Process

Cook consommé for 1 to 1.5 hours to allow flavors to infuse from the raft after it has coagulated.
Strain consommé using dampened cheesecloth or coffee filters, gently ladling to avoid passing impurities.
Garnish options should maintain clarity, such as finely diced vegetables or cooked custard.

Key Considerations

A high gelatin content gives consommé its body while ensuring clarity and absence of fat.
Stock or broth must be cold and grease-free for effective clarification.
Oignon brûlée, or burnt onion, adds complexity to the flavor and color of the consommé.

Troubleshooting

Cloudiness is a common issue that can occur if the consommé boils or is stirred after the raft forms.
If clarification fails, a secondary method involves mixing lightly beaten egg whites into chilled, degreased consommé and reheating.

Preparation Formula

The basic formula for creating clearmeat is 1 lb lean meat, 2 quarts stock, 5 egg whites, and 6-8 oz of aromatics.
Coagulation in proteins is primarily induced by heat, underscoring the importance of temperature control during cooking.

Other Considerations

Fat must be skimmed for optimal clarification; hence, a lean mixture is essential.
Salt is typically excluded from the clearmeat to promote effective coagulation.
Acids like tomato products are integral in helping proteins coagulate and ensure the clarity of the consommé.

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Description

Explore the intricacies of making consommé, a clarified stock known for its rich flavor. Learn about key ingredients like clearmeat, and understand essential terms such as coagulation and raft. This quiz will enhance your knowledge of the cooking process and the art of flavor infusion.