What is the number one rule in achieving a top quality consommé? What is the proper procedure to rescue a consommé when the clarification process has failed?
Understand the Problem
The questions are asking about the rules and procedures related to cooking a top quality consommé, specifically the best practices for ingredient selection and correction methods when the clarification fails.
Answer
d. Use only top quality stock. Proper procedure: c. Cool and start a new clarification process.
The final answer is d. Use only top quality stock. The proper procedure is c. Cool the consommé and start a new clarification process.
Answer for screen readers
The final answer is d. Use only top quality stock. The proper procedure is c. Cool the consommé and start a new clarification process.
More Information
Using top quality stock is essential as it provides a strong, rich, and full-flavored base for the consommé. If clarification fails, starting anew ensures a clearer result.
Tips
A common mistake is not cooling the consommé before attempting to clarify again, which can interfere with the process.
Sources
- 1.10: Soups - Workforce LibreTexts - workforce.libretexts.org
- SNS 018| How to Make Consomme (Classic Clarified Stock) - newsc.stellaculinary.com
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