The week’s question
was: what is a consommé? A consommé is a perfectly clear broth.
“Consommés are exceptionally rich in flavor
and are crystal clear, an effect achieved by combining a high-quality stock or
broth with a clarification mixture. To
assure a high-quality consommé, the chef must choose ingredients carefully,
keep the clarification mixture very cold until it is time to cook the consommé,
and monitor the temperature of the consommé as it cooks at a slow simmer. Once the consommé has developed a rich
flavor and color, it must be carefully strained and degreased to produce a
crystal-clear soup, with no traces of fat, and an intense and satisfying
flavor.”
The question (& answer)
were taken from p. 298 of The Professional Chef published by John Wiley & Sons in 2002.
