Consomme is a soup to show off a skill, if you are on the bold side you will get little appreciation of all the labor and time spent making this. On its own, it is extremely subtle in flavor and it is ridiculously expensive compared to other soups if a resto has it on their menu
Like BBQ, lot of labor for little reward.. 😅 and ur friends wolf that shit down in 4 minutes… I always thought the “ raft “ was the filter. But I never have seen nor basted the raft . Not that I’m sure it doesn’t work . I use to put a parchment paper over the raft . Then when done. Reduced the consume a bit and chill it .. was like eating Jell-O shots lol Dam old school … O G
I honestly think this is one of the coolest things a chef can do. It is a convoluted complicated process for the purpose of making something...pure. it's what culinary art is all about. I've yet to make a consumme, ( heck I had forgotten about them) but I'm so glad I've been reminded of them so I can now practice making it with some of my more ...impatient stocks. Thanks!
Good job Chef. I seem to remember back when I worked in an Italian restaurant that when the beef stock was made, they would just clarify it by throwing a big couple of handfuls of eggshells on top while the beef bones and scraps were stewing away. They just halved a big onion, paper skin and all, as well as the carrots and celery and tossed them in for the flavor.
Thank you! I've just watched my very first "how to make consommé video" and I'm glad I watched yours. It's so well presented & made it easy to understand. Not that it's going to be easy to make for this newbie in the kitchen.
James- excellent video. Thanks! Works like a charm. I subsequently saw Jacques Pepin use this technique on one of his shows. For those commenters that feel this is a wasteful technique, Jacques mentioned that you could use the raft and leftover remnants in a meat loaf since it is already cooked, softened, and can add heft and flavor. You could also always use it for compost if you are a gardener. Thanks again James!
Definitely subscribing especially after reading the other comments. Like the other commenter stated, this is the first video I watched about making chicken consomme & glad I found you.
I definitely think it would have been nice to mention that the meat and mirepoix really does a lot to reinforce the flavor of the stock. It's wonderfully delicious broth served before a meal.
I go into more detail in this video's show notes linked at the end of the video: stellaculinary.com/podcasts/video/how-to-make-consomm%C3%A9-clarfied-stock-or-broth Thank you for the birthday wishes.
@@JacobBurton You should add the info about more detailed info both as voice-over at the beginning & end, text of URL & in the description. Will watch your full video.
Making this now, thanks for the video! Its pretty fun to make if you have the time. Watching the broth clear up is neat and an occasional taste test shows its still full of flavor even when very clear.
Thank you very much for this information. This is a secular technique which I always wondered how it is done. I like your videos very much!! you are a real master.
This is a better technique vs the freezing and straining method which pretty much removes all the gelatin along with the impurities, which results in a thinner mouth feel.
Now, this is just a thought, but if you take that "raft" and put it back in the blender with some fresh garlic and mayonnaise...or something of the like. Would that give you a "Deviled" spread that could be use to make something like canapés ?
Nice video! I tried a different kind of technique also using egg whites on a tomato consomme. I have a question: does the adding of chicken meat add fat to your consomme and if so do the egg whites clear the fat away or is additional fat removing required to make a clear stock? Really digging this channel!
I have a more in depth article in this videos show notes found at StellaCulinary.com, but in short, all that is really needed to clarify stock is the egg whites. However, the clarification process does remove some flavor. Extra meat and aromatics are added to the raft to add back the flavor lost during clarification.
so how does using a pressure cooker/instapot compare to stewing and braising? When using instapot is there not enough time to develop flavors like when slow cooking? The tenderness is there.
Merci chef Burton!!! You can save Eggs Yoke for an Eggs and Coffee, Ratio 1 1/2 cup (350 ml) coffee 3 pastured egg yolks Coffee in blender and add yokes one by one!!! Cheers
Jacob Burton Yes it is a good and cheep way to get protein in the morning I'm not sure how start that technique Chinese or Swedish. Please give it a try it is great.
Jacob Burton Great!!! Keep up the good work! I really improve my cooking with your channel, My wife and kids doesn't wont to eat out anymore. Keep it sort and sweet. It will be great to have more family oriented receipts. At the end it all about $$$$!!! Keep it Clam and Cook on! Cheers!!!
Hey, got news for you- that is the way it is done in many parts of America, particularly in the plains states and inland northwest. It`s not talked about much. Believe it or not, it also clarifies coffee!
Any good ideas on utilizing the leftover meat and veggies (other than feeding it to your dog)? I'm guessing not many people here like to see good food being wasted just to clear a stock, right? Oh, and Happy Birthday Chef Jacob! Hope to see plenty more of your awesome videos this year and I hope you'll enjoy making them as much as we here enjoy watching and learning from them.
After an hour of simmering, the meat and vegetables won't have any flavor, so they're destined for the trash. Don't think of it as wasting meat and vegetables, think of it as adding flavor to a beautiful consomme.
I was thinking the same thing, kind of a waste. It's essentially just textured protein now. maybe you could lightly grind it with spices/bouillon, add some fat (maybe chicken fat or bacon), and binder and use it for a sausage? heck, maybe there's away to reincorporate it into the consomme dish.
Brilliant! I love your work, your vids really take the "Je ne sais quoi" out of cooking and boils it down to a science that I enjoy. Keep it up, your like the Bill Nye of cooking.
I believe consomme is generally taken as a concentrated, clarified stock. The flavor is supposed to be stronger than regular stock, though I suppose you could simply reduce your own stock and it would be closer to a regular consommé.
This is just my thought and not 100% sure if it is all true but speculation or guessing but our bodies brakes down food in our stomach and as it finally brakes down and starts it's journey down the intestine and you know the rest at the vary end. As the food goes threw all that the body is pulling all the nutrients from the meat and veggies and the fats, then the body disposes of the rest that it can't use (poop). Heres where I am speculating or guessing is that when you make the stock as the veggies and meat is being made into the stock all the fats and nutrients are being pulled from the meat and veggies. So after the stock is made you are left over with the meat and veggies with no flavor. So in a way that stuff is waste and not useful for cooking. Maybe it could be good for texture for some other dish but I don't know I am only figuring of how that would/could work.
Your body extracts the nutrients through powerful acids, enzymes and bile. A symphony of chemistry. Boiling shit extracts basically nothing compared to your digestive system. The only thing you extract is rendered fat.
Do you have to use that small of a pot? Can you use a bigger one so the broth doesn't go over the sides? Or do you need smaller to make the raft smaller??
The pot I grabbed was barely big enough to fit all the ingredients; I didn't re-shoot the video with a larger pot because I'm lazy. Feel free to use whatever sized pot you find convenient.
I was taught in culinary school never to boil a stock or stir so as to not make the final product cloudy...is the procedure for consumme, as you showed it, slightly different?
I boil the ever living fuck out of all my stocks so as to extract the maximum amount of flavor from the bones. If there's a component (mire poix) that will lose potency during the boiling process, I add it later on in the boiling of the bones and let it run for a spell at a temperature that is more to the liking of that ingredient. If I want it clear, I consomme it and adjust the flavor during that process, like this.
As you pour your " raft" contents and combine,you want to have as much of the materials/ particles to be in contact with the stock so as it simmers @120F( not anywhere near boiling temp of 212 btw) but enough to have the particles cook and in the process draw out and filter the stock as it slowly solidifies and reaches its full "growth" of the original raft ingredients AND the now drawn out cloudiness of the original stock it was PURPOSELY stirred into. initially stirred to make full contact as to be able to suck it...clear when simmered. When you make your original stock it should only come to a slow simmer and remain and not stir so it will be as cloudless initially as possible. Some people don't mind the cloudiness so they" BOIL THE HECK OUT OF THEIR BONES" but that's not technically the correct way. Slow gentle simmered is the preferred way,but to each their own. So in summary Consumme is a completely separate technique for the purpose of clarification ( much like this lengthy dissertation, sorry) of an existing stock ,which has been made by its own different process.
So would it be possible to cool the consomme, stir in gelatin, heat it up to melt it and then let it set again for a cool dish? Just wanna know if the consomme could withstand that.
Yep. This is done in classic French cuisine. Once your consomme is done, you can add 1-2% gelatin while its still hot and it will gel when it cools (takes about 24 hours to fully set). You can also add bloomed gelatin shoots at the same rate to cold consomme, heat gently while stirring until dissolved, and then allow to cool and set.
I like to switch it up from time to time. I think for some viewers, seeing a professional kitchen as a backdrop can be a little intimidating. So for the simpler dishes that I would generally cook at home on my days off I prefer to shoot in my home kitchen. It also forces me to view the process from the perspective of a home cook, since my professional kitchen is very well equipped by my home one isn't. Chances are, if I have something in my home kitchen, you will too. Since making a consomme is a little bit more of a professional level technique, I decided to shoot it in the restaurant.
Hi Elizabeth. I posted the recipe and basic ratio in the show notes page found here: stellaculinary.com/cooking-videos/sauces-soups/sns-018-how-make-consomme-classic-clarified-stock. Let me know if you have any other questions.
The clarification raft will remove some flavor, so the meat and mirepoix are added to replace the lost flavor. I talk about it in more detail in this post: stellaculinary.com/podcasts/video/how-to-make-consomm%C3%A9-clarfied-stock-or-broth
why the 2nd round of stock ingredients.? . Does the egg white leach out the flavour along with the particles so you need to reinforce the original stocks flavour...?
+Soren Ingram Exactly. While the egg whites are filtering out the particulate matter, they are also trapping flavor. The meat and vegetables help to replace this lost flavor.
+Soren Ingram Yes. Check out the Flavor Bible. You may also be interested in my book; the whole first section is on Flavor Structure, and you can download that section for free: stellaculinary.com/shop/online-courses/culinary-bootcamp/chef-jacobs-culinary-bootcamp-workbook-and-f-step-curriculum
I recently saw a clip from FATDUCK restaurant and it was much easier and less wasteful than this traditional method. They basically just freeze the soup stock in a ziplock bag then put the frozen stock over a cheesecloth overnight. The effect was the same or even better. What are your thoughts?
Great question. What you're talking about is gelatin clarification. Either way, flavor gets trapped in the matrix, whether it's a matrix made of egg whites or gelatin. The freezing and thawing approach takes about 3 days from start to finish (one day to freeze and about 2 days to fully thaw in the fridge). It also takes up valuable real estate in the fridge and freezer, something that a lot of home and professional kitchens don't have, especially when make large batches of consomme. When making a meat based consomme, I prefer to use the classic method because it only takes about an hour (plus some prep time), and the meat and mirepoix add more flavor, which is trapped in either the egg white raft or the gelatin matrix (when using the freezer method). If you want to make a consomme that isn't meat based, gelatin clarification works especially well, since you may not want a raft made up of egg whites, meat and mirepoix, which would adversely effect the flavor. A great example of this would be fruit or vegetable based consommes. However, if going this route, I actually prefer agar clarification, which is much faster and has a better yield. For more info on agar clarification, check out this great post by Dave Arnold over at Cooking Issues: www.cookingissues.com/2010/07/20/simple-agar-clarification-1-year-anniversary-plus-a-rundown-of-current-clarification-techniques/ With that said, I do plan on doing an agar and gelatin clarification video in the future, but I wanted to make sure everyone learned the classic approach first, allowing them to put the more modern approaches into context. Let me know if you have any more questions, and thanks for watching.
As the egg whites slowly coagulate, they form a fine mesh protein network that acts like a built in strainer. The egg whites actually do the heavy lifting of the clarification process. I discuss it in depth in this episode's show notes: stellaculinary.com/podcasts/video/how-to-make-consomm%C3%A9-clarfied-stock-or-broth
I mean it's edible. There's not going to be any real taste because it all that flavor went into the stock. My classmate, when we did a consomme, took it home and fed it to his dog
I agree; sometimes it's just cool to know how something is made. That way if you're ever in a restaurant that serves consomme, you'll appreciate the technique and effort that goes into it. It also makes you appear quite cultured when your date asks "What the heck is consomme?" and you can answer, "Well, consomme is..."
Indeed! Keep the techniques coming, it is very interesting to learn how things are done at a restaurant level scale! I know how to make stock, but I've never seen anyone make 20 litres of stock before!
Brent Lewis The temperature of simmering liquid is about 180F, and since we simmer a consomme for about 45-60 minutes, the raw chicken added at the beginning of the process is thoroughly cooked.
I simply take whatever stock or bone broth I make and freeze it solid. Once it's frozen solid I wrap it in a cheese cloth or two, put it in a colander and then put the colander in a bigger bowl, then put that whole thing in the refrigerator and allow it to slowly melt and what comes out is crystal clear liquid. It's like whale oil. Where am I going wrong? I see a lot of waste in this video for a process that shouldn't need all that additional product just to clarify or clean up your stocks or broths.
Jacob why don't you use heston's way of making consumme. Instead of adding egg whites (according to him diluted the flavor) you just freeze it. And then take the ice chunks and put it in a colander lined with cheese cloth or muslim cloth. So basically only the gunk is left while the flavorful clear liquid seeps through.
magebotjz2 magebotjz2 I plan on doing separate videos on both gelatin and agar clarificaiton, but wanted to start with the classic approach to consomme first. With that said, when making a meat based consome, I prefer to go traditional. This is because no matter what filtration system you use, when particulate matter is removed from a liquid and clarified, some of the flavor is removed too.With a clarification raft, I have the opportunity to reinforce some of the flavors lost to clarification, plus I can get the whole process done in about 60 minutes (versus 2-3 days for gelatin clarification).When clarifying something like fruit or vegetable juice, especially if I don't want to effect the "fresh" flavor by applying heat, I would use agar clarification, which works like gelatin, but can be done relatively quickly (no freeze/thaw cycle necessary).Here's a good article on Agar clarification if you're interested: www.cookingissues.com/2009/07/14/agar-clarification-made-stupid-simple-best-technique-yet/
Jacob Burton That sounds really cool. Although I don't think he ever added agar. But idk I just watch his videos I haven't tested it out yet. But yeah I love all your videos. The only thing I hate is when people try to undermine you and say "omg you did this wrong". I think if you were a big name like heston they wouldn't ever do that and they'd just agree with you all the time. Honestly, I think I prefer your videos because I feel like you work with ingredients that I can actually buy and that look similar to the stores. Not some highly expensive products like bresse chicken from france.
magebotjz2 Just to clarify, Heston uses gelatin clarification, which works well, but doesn't add flavor and requires a freeze and thaw cycle. The people behind Ideas in Food and Cooking Issues developed a way to use agar instead of gelatin for clarification. When using agar, it doesn't have to be frozen and then thawed, only agitated, thus saving time, and making it more efficient (albeit slightly more finicky).
Jacob Burton Damn... that makes more sense now that I think about it. Without gelatin obviously the frozen stock would just turn back into a liquid because there is nothing to hold the gunk together to prevent it from passing through the cloth. I'm so embarrassed *face palm Thanks :)
Gelatine filteration is a brilliant technique, but it has some obvious drawbacks. First and most importantly, it is very wasteful, as much of the liquid is retained in the gelatinous mass left in the cheesecloth. Secondly, the strained liquid is gelatine free, thus doesn't have the great mouth feel of a traditional consomee (this, of course, can be countered by adding gelatine after the process). And, of course, takes a very long time. On the other side, it is extremely easy to do, and gives amazing results
I made consomme for a guy who was teaching me cooking, I don't remember much because it was years ago, but I vaguely remember he had me make a vegtable stock, and then basically boil more veggies in it for like 3 hours and filter it out. ended up with about as much as the glass you have at the end here, which I drank and enjoyed the hell out of.
I was trying to find a way to build a raft that wouldn't require using meat again. I guess you can say a "vegetarian" raft. I figure the raft is pretty much useless after the broth is clarified.
Fran Yaj Eggs whites are what actually clarify the stock, so technically, you could just use the egg whites. However, some of the flavors of the stock will also get caught up in the egg white matrix, which is why meat and vegetables are added to the raft.
Couldn't you just not boil the stock to death in the first place? I understand this is the traditional french way, but I just make my consomme like im making pho broth. It never gets cloudy to begin with.
I'd say your method (which is my method too) is 95% there...this one seems like it's getting that extra 5% of improved flavour with the veggies, herbs etc (though I just do that with the initial stock and skim the crud), the finely shredded meat and egg whites (which I think is just a waste of good animal protein) extracts that last bit of impurities and fat. A lot more effort for a marginal gain, while I'd like to try this one day I'm going to stick with the usual method which is by and large good enough for me.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Honestly I like this guy because he sounds like a real guy. Not some stuck up snob, he's just a bro telling you how to make cosomme.
Huh?
agree!
He has a similar voice to H. Jon Benjamin
Consomme is a soup to show off a skill, if you are on the bold side you will get little appreciation of all the labor and time spent making this. On its own, it is extremely subtle in flavor and it is ridiculously expensive compared to other soups if a resto has it on their menu
I can understand why it's expensive
Like BBQ, lot of labor for little reward.. 😅 and ur friends wolf that shit down in 4 minutes…
I always thought the “ raft “ was the filter. But I never have seen nor basted the raft . Not that I’m sure it doesn’t work . I use to put a parchment paper over the raft . Then when done. Reduced the consume a bit and chill it .. was like eating Jell-O shots lol Dam old school … O G
I honestly think this is one of the coolest things a chef can do. It is a convoluted complicated process for the purpose of making something...pure. it's what culinary art is all about. I've yet to make a consumme, ( heck I had forgotten about them) but I'm so glad I've been reminded of them so I can now practice making it with some of my more ...impatient stocks. Thanks!
Good job Chef.
I seem to remember back when I worked in an Italian restaurant that when the beef stock was made, they would just clarify it by throwing a big couple of handfuls of eggshells on top while the beef bones and scraps were stewing away. They just halved a big onion, paper skin and all, as well as the carrots and celery and tossed them in for the flavor.
That's the lazy/cheap way. It "works" as the proteins snag impurities but produces an inferior product. Save the egg shells for your tomato plants.
Actually that’s even better, using the eggshells! Reuse the waste & got more nutrients from the shells! Thank you for sharing!
Thank you! I've just watched my very first "how to make consommé video" and I'm glad I watched yours. It's so well presented & made it easy to understand. Not that it's going to be easy to make for this newbie in the kitchen.
Can you substitute some of the ingredients for doritos?
John Glen Yes, especially when you're clarifying stock made from duck sized horses.
Thanks, mate.
LOL
You win the internet
Good question!
Perfect video. This is a must for any cook.
Far & away the best video - simple, concise, thorough - on producing Consomme to be found on RUclips.
James- excellent video. Thanks! Works like a charm. I subsequently saw Jacques Pepin use this technique on one of his shows. For those commenters that feel this is a wasteful technique, Jacques mentioned that you could use the raft and leftover remnants in a meat loaf since it is already cooked, softened, and can add heft and flavor. You could also always use it for compost if you are a gardener. Thanks again James!
Can't use meat or cooked food in a compost.
the use of the thermometer is great, i have trouble knowing when to stop stirring. thanks!
That’s when the egg whites start to set up .
This is great. One of the best cooking videos I've seen.
Definitely subscribing especially after reading the other comments. Like the other commenter stated, this is the first video I watched about making chicken consomme & glad I found you.
I definitely think it would have been nice to mention that the meat and mirepoix really does a lot to reinforce the flavor of the stock. It's wonderfully delicious broth served before a meal.
By the way, Happy Birthday, Jacob!
I go into more detail in this video's show notes linked at the end of the video: stellaculinary.com/podcasts/video/how-to-make-consomm%C3%A9-clarfied-stock-or-broth
Thank you for the birthday wishes.
@@JacobBurton You should add the info about more detailed info both as voice-over at the beginning & end, text of URL & in the description. Will watch your full video.
Great video, no bs no fuss, just great technique.
Making this now, thanks for the video! Its pretty fun to make if you have the time. Watching the broth clear up is neat and an occasional taste test shows its still full of flavor even when very clear.
Thank you very much for this information. This is a secular technique which I always wondered how it is done. I like your videos very much!! you are a real master.
This is a better technique vs the freezing and straining method which pretty much removes all the gelatin along with the impurities, which results in a thinner mouth feel.
Now, this is just a thought, but if you take that "raft" and put it back in the blender with some fresh garlic and mayonnaise...or something of the like. Would that give you a "Deviled" spread that could be use to make something like canapés ?
That is so beautiful and it helps me with my diet!
Awesome vid. last time i was in culinary school, we used a slightly different method..but i like this "raft" method better.
This is mindblowing
Nice video! I tried a different kind of technique also using egg whites on a tomato consomme. I have a question: does the adding of chicken meat add fat to your consomme and if so do the egg whites clear the fat away or is additional fat removing required to make a clear stock? Really digging this channel!
I have a more in depth article in this videos show notes found at StellaCulinary.com, but in short, all that is really needed to clarify stock is the egg whites. However, the clarification process does remove some flavor. Extra meat and aromatics are added to the raft to add back the flavor lost during clarification.
What do you do with the raft at this point? I hope the answer isn't to just toss it
Compost
Can I use store bought ground meat for this? Or I have to grind it on my own?
so how does using a pressure cooker/instapot compare to stewing and braising? When using instapot is there not enough time to develop flavors like when slow cooking? The tenderness is there.
Hi chef! Is consomme will become jelly aspic when refrigerated?
Merci chef Burton!!! You can save Eggs Yoke for an Eggs and Coffee, Ratio 1 1/2 cup (350 ml) coffee
3 pastured egg yolks
Coffee in blender and add yokes one by one!!!
Cheers
I've never even heard of that. What do you do, drink it?
Jacob Burton
Yes it is a good and cheep way to get protein in the morning I'm not sure how start that technique Chinese or Swedish. Please give it a try it is great.
You crazy French Canadians never cease to surprise me. I'll have to give this a try for sure.
Jacob Burton
Great!!! Keep up the good work! I really improve my cooking with your channel, My wife and kids doesn't wont to eat out anymore. Keep it sort and sweet. It will be great to have more family oriented receipts. At the end it all about $$$$!!!
Keep it Clam and Cook on!
Cheers!!!
Hey, got news for you- that is the way it is done in many parts of America, particularly in the plains states and inland northwest. It`s not talked about much.
Believe it or not, it also clarifies coffee!
How do you serve it? In a bowl or a deep plate? And do you garnish it with anything or put other stuff in it or is it served just on its own?
Any good ideas on utilizing the leftover meat and veggies (other than feeding it to your dog)? I'm guessing not many people here like to see good food being wasted just to clear a stock, right?
Oh, and Happy Birthday Chef Jacob! Hope to see plenty more of your awesome videos this year and I hope you'll enjoy making them as much as we here enjoy watching and learning from them.
After an hour of simmering, the meat and vegetables won't have any flavor, so they're destined for the trash. Don't think of it as wasting meat and vegetables, think of it as adding flavor to a beautiful consomme.
I was thinking the same thing, kind of a waste. It's essentially just textured protein now. maybe you could lightly grind it with spices/bouillon, add some fat (maybe chicken fat or bacon), and binder and use it for a sausage? heck, maybe there's away to reincorporate it into the consomme dish.
That’s why we need to raise some chickens in our backyard. They are our recycling machine...🥰
What do you do with the raft?
Brilliant! I love your work, your vids really take the "Je ne sais quoi" out of cooking and boils it down to a science that I enjoy. Keep it up, your like the Bill Nye of cooking.
Thank you, glad you're enjoying the channel.
Can i repeat this process a couple times to get it even clearer? And what happens to the arromatics and the egg and meat?
How does it work though! How can eggs and chicken clear a stock
What do you do with chiken and egg white? Throw it away ?
Consomme is made by clarifying white or brown stock with egg white ????
Added running water or Stock?
Which one
Is there a way to salvage the raft if it gets broken?
+david steward Nope. That's the bitch of making a consomme. If the raft breaks, you'll need to strain the stock and start over with a fresh raft.
+Jacob Burton what can i do with the raft after making the comsomme,
throwing away would be a big waste
What's all this i read about making it in a pot with a spigot to not disturb the raft and drain from the bottom?
my husband makes chili out of the leftover raft when finished making consommé. It is delicious.
Another question. I did some experiment before, i made chicken stock in 75celcius for 4 hours and becomes very clear. Can it called as consomme?
I believe consomme is generally taken as a concentrated, clarified stock. The flavor is supposed to be stronger than regular stock, though I suppose you could simply reduce your own stock and it would be closer to a regular consommé.
Why do the French insist on playing with their food?
Any ideas to use the boiled meat?
This is just my thought and not 100% sure if it is all true but speculation or guessing but our bodies brakes down food in our stomach and as it finally brakes down and starts it's journey down the intestine and you know the rest at the vary end. As the food goes threw all that the body is pulling all the nutrients from the meat and veggies and the fats, then the body disposes of the rest that it can't use (poop). Heres where I am speculating or guessing is that when you make the stock as the veggies and meat is being made into the stock all the fats and nutrients are being pulled from the meat and veggies. So after the stock is made you are left over with the meat and veggies with no flavor. So in a way that stuff is waste and not useful for cooking. Maybe it could be good for texture for some other dish but I don't know I am only figuring of how that would/could work.
Your body extracts the nutrients through powerful acids, enzymes and bile. A symphony of chemistry. Boiling shit extracts basically nothing compared to your digestive system. The only thing you extract is rendered fat.
Awesome video. Thank you
So simple but great!
Do you have to use that small of a pot? Can you use a bigger one so the broth doesn't go over the sides? Or do you need smaller to make the raft smaller??
The pot I grabbed was barely big enough to fit all the ingredients; I didn't re-shoot the video with a larger pot because I'm lazy. Feel free to use whatever sized pot you find convenient.
hi, will the egg white mess up the flavor of the stock? I have also read about ice filtration. what do you think of that method as compared to this?
I was taught in culinary school never to boil a stock or stir so as to not make the final product cloudy...is the procedure for consumme, as you showed it, slightly different?
I boil the ever living fuck out of all my stocks so as to extract the maximum amount of flavor from the bones. If there's a component (mire poix) that will lose potency during the boiling process, I add it later on in the boiling of the bones and let it run for a spell at a temperature that is more to the liking of that ingredient. If I want it clear, I consomme it and adjust the flavor during that process, like this.
As you pour your " raft" contents and combine,you want to have as much of the materials/ particles to be in contact with the stock so as it simmers @120F( not anywhere near boiling temp of 212 btw) but enough to have the particles cook and in the process draw out and filter the stock as it slowly solidifies and reaches its full "growth" of the original raft ingredients AND the now drawn out cloudiness of the original stock it was PURPOSELY stirred into. initially stirred to make full contact as to be able to suck it...clear when simmered. When you make your original stock it should only come to a slow simmer and remain and not stir so it will be as cloudless initially as possible. Some people don't mind the cloudiness so they" BOIL THE HECK OUT OF THEIR BONES" but that's not technically the correct way. Slow gentle simmered is the preferred way,but to each their own. So in summary Consumme is a completely separate technique for the purpose of clarification ( much like this lengthy dissertation, sorry) of an existing stock ,which has been made by its own different process.
So would it be possible to cool the consomme, stir in gelatin, heat it up to melt it and then let it set again for a cool dish? Just wanna know if the consomme could withstand that.
Yep. This is done in classic French cuisine. Once your consomme is done, you can add 1-2% gelatin while its still hot and it will gel when it cools (takes about 24 hours to fully set). You can also add bloomed gelatin shoots at the same rate to cold consomme, heat gently while stirring until dissolved, and then allow to cool and set.
And how much would a consomme cost normally?
Good to see a video in (what I assume is) the restaurant kitchen again. Any reason you were shooting at home for a while?
I like to switch it up from time to time. I think for some viewers, seeing a professional kitchen as a backdrop can be a little intimidating. So for the simpler dishes that I would generally cook at home on my days off I prefer to shoot in my home kitchen. It also forces me to view the process from the perspective of a home cook, since my professional kitchen is very well equipped by my home one isn't. Chances are, if I have something in my home kitchen, you will too.
Since making a consomme is a little bit more of a professional level technique, I decided to shoot it in the restaurant.
Hey Chef, I noticed that Chinese chef's knife, I personally have found that more convenient than the conventional french one, any thoughts on that?
I like to switch it up a bit. When doing a lot of vegetables, I prefer to use the chinese vegetable cleaver. They're easy to use, easy to sharpen...
Subscribed 👍 is there any use for the raft?
If you have dogs, you can put it in their kibble. By the time the clarification process has ended, it's pretty flavorless.
Why not just strain the whole thing at the end? Are the particles too small that they'd pass through?
Does adding ground meat to the already cooked stock actually add anything? Is it necessary for the clarification? It seems like such a waste :(
It's adding those flavors much in the same way you did when you made the original stock. Consomme is not only purified stock, but more concentrated.
It also supplies more protein, which helps form the cake above the consomme.
Still looks really wasteful.
my husband makes chili out of the leftover raft. It is delicious.
I was taught that hand diced veggies makes a stock with higher clarity. Our culinary instructor called this the lost art of soup making
thank you chef
Hi chef! Hope you are well :)
Quick quest, what is the ratio of egg white,mince meat vs broth??
Thanks.
Hi Elizabeth. I posted the recipe and basic ratio in the show notes page found here: stellaculinary.com/cooking-videos/sauces-soups/sns-018-how-make-consomme-classic-clarified-stock. Let me know if you have any other questions.
Question: Is it possible to clarify large volume (say 10L) using the egg white clarification method?
Yep. Absolutely. Just use the ratios outlined in the video and you're good to go.
Does it taste better? :o
Dude it tastes like haeven
Jyo Shigeru Now I wanna taste it ;-;
What's the benefit of adding the mirepoix when it would have already been added when creating the stock?
The clarification raft will remove some flavor, so the meat and mirepoix are added to replace the lost flavor. I talk about it in more detail in this post: stellaculinary.com/podcasts/video/how-to-make-consomm%C3%A9-clarfied-stock-or-broth
why the 2nd round of stock ingredients.? . Does the egg white leach out the flavour along with the particles so you need to reinforce the original stocks flavour...?
+Soren Ingram Exactly. While the egg whites are filtering out the particulate matter, they are also trapping flavor. The meat and vegetables help to replace this lost flavor.
Thanks. and
Happy Hollandaise !
Off this topic ..
Looking for a book / site that has
taste / flavor combinations..
Any suggestions..?
+Soren Ingram Yes. Check out the Flavor Bible. You may also be interested in my book; the whole first section is on Flavor Structure, and you can download that section for free: stellaculinary.com/shop/online-courses/culinary-bootcamp/chef-jacobs-culinary-bootcamp-workbook-and-f-step-curriculum
Spread the food concepts-Ideas..! Thanks
These are for every one of our species .. And let us all allow the knowledge to fly..
I recently saw a clip from FATDUCK restaurant and it was much easier and less wasteful than this traditional method. They basically just freeze the soup stock in a ziplock bag then put the frozen stock over a cheesecloth overnight. The effect was the same or even better. What are your thoughts?
Great question. What you're talking about is gelatin clarification.
Either way, flavor gets trapped in the matrix, whether it's a matrix made of egg whites or gelatin. The freezing and thawing approach takes about 3 days from start to finish (one day to freeze and about 2 days to fully thaw in the fridge). It also takes up valuable real estate in the fridge and freezer, something that a lot of home and professional kitchens don't have, especially when make large batches of consomme.
When making a meat based consomme, I prefer to use the classic method because it only takes about an hour (plus some prep time), and the meat and mirepoix add more flavor, which is trapped in either the egg white raft or the gelatin matrix (when using the freezer method).
If you want to make a consomme that isn't meat based, gelatin clarification works especially well, since you may not want a raft made up of egg whites, meat and mirepoix, which would adversely effect the flavor. A great example of this would be fruit or vegetable based consommes. However, if going this route, I actually prefer agar clarification, which is much faster and has a better yield.
For more info on agar clarification, check out this great post by Dave Arnold over at Cooking Issues: www.cookingissues.com/2010/07/20/simple-agar-clarification-1-year-anniversary-plus-a-rundown-of-current-clarification-techniques/
With that said, I do plan on doing an agar and gelatin clarification video in the future, but I wanted to make sure everyone learned the classic approach first, allowing them to put the more modern approaches into context.
Let me know if you have any more questions, and thanks for watching.
Afterall you are the real teacher, chef! You teach the beginners like myself to do the basic stuffs first.🙏👍
what is the point of the egg white by the way?
As the egg whites slowly coagulate, they form a fine mesh protein network that acts like a built in strainer. The egg whites actually do the heavy lifting of the clarification process. I discuss it in depth in this episode's show notes: stellaculinary.com/podcasts/video/how-to-make-consomm%C3%A9-clarfied-stock-or-broth
Merci beaucoup chef
That link stopped working
i like this show because i learned how to prepare soup
What do you do with all the leftover byproducts from making the consomme (the filtered raft)?
I mean it's edible. There's not going to be any real taste because it all that flavor went into the stock. My classmate, when we did a consomme, took it home and fed it to his dog
What's the shelf life on it
You can freeze the yolks too!
you can? i never knew that.
how if i dont have the cheeseclotch, is it ok just using the chinois?
Yep. A chinois will work. The cheese cloth is their for insurance.
@@JacobBurton i see, thanks chef 🙏🏻
What are the ingredients needed?
Carrots, leeks, onions, chicken thighs is what I saw
And egg whites@@lifeisactuallyveryboring.7771
Gracias
Isn't the raft a waste of food?
Great info, Thanks!
Excellent!
Thanks alot ❤
Neat! Doubt I'll ever use it, but it's fun to know nonetheless.
I agree; sometimes it's just cool to know how something is made. That way if you're ever in a restaurant that serves consomme, you'll appreciate the technique and effort that goes into it. It also makes you appear quite cultured when your date asks "What the heck is consomme?" and you can answer, "Well, consomme is..."
Indeed! Keep the techniques coming, it is very interesting to learn how things are done at a restaurant level scale! I know how to make stock, but I've never seen anyone make 20 litres of stock before!
What kind of herbs did he used?
chervil and tarragon
I didn't understand why we gotta use a protein to clarify it?
Me too, I don’t understand it
You don't HAVE to. It's done to reinforce flavor for the finished product.
Isn't the chicken in this video not cooked to a high enough temperature to be considered 'safe' (i.e. 160 F)?
Brent Lewis The temperature of simmering liquid is about 180F, and since we simmer a consomme for about 45-60 minutes, the raw chicken added at the beginning of the process is thoroughly cooked.
Thx for awesome video
I won't even lie...i rewatcged the way you cut the carrots about 10 times. My new way to julienne
bjorn joseph not really julienne ... But ok
@@daimaoza832 Not julienne, this is chopping technique usually done by Chinese chefs
@@makaiaturipa4918 was that necessary?
so you waste all those products just to clarify stock? why not use vinigar ?
I simply take whatever stock or bone broth I make and freeze it solid. Once it's frozen solid I wrap it in a cheese cloth or two, put it in a colander and then put the colander in a bigger bowl, then put that whole thing in the refrigerator and allow it to slowly melt and what comes out is crystal clear liquid. It's like whale oil. Where am I going wrong? I see a lot of waste in this video for a process that shouldn't need all that additional product just to clarify or clean up your stocks or broths.
It's not waste, it flavors the consommé. All you do with your technique is getting a clear stock, not a soup.
Jacob why don't you use heston's way of making consumme. Instead of adding egg whites (according to him diluted the flavor) you just freeze it. And then take the ice chunks and put it in a colander lined with cheese cloth or muslim cloth. So basically only the gunk is left while the flavorful clear liquid seeps through.
magebotjz2 magebotjz2
I plan on doing separate videos on both gelatin and agar clarificaiton,
but wanted to start with the classic approach to consomme first. With
that said, when making a meat based consome, I prefer to go traditional.
This is because no matter what filtration system you use, when
particulate matter is removed from a liquid and clarified, some of the
flavor is removed too.With a clarification raft, I have the
opportunity to reinforce some of the flavors lost to clarification, plus
I can get the whole process done in about 60 minutes (versus 2-3 days
for gelatin clarification).When clarifying something like fruit
or vegetable juice, especially if I don't want to effect the "fresh"
flavor by applying heat, I would use agar clarification, which works
like gelatin, but can be done relatively quickly (no freeze/thaw cycle
necessary).Here's a good article on Agar clarification if you're
interested:
www.cookingissues.com/2009/07/14/agar-clarification-made-stupid-simple-best-technique-yet/
Jacob Burton That sounds really cool. Although I don't think he ever added agar. But idk I just watch his videos I haven't tested it out yet. But yeah I love all your videos. The only thing I hate is when people try to undermine you and say "omg you did this wrong". I think if you were a big name like heston they wouldn't ever do that and they'd just agree with you all the time. Honestly, I think I prefer your videos because I feel like you work with ingredients that I can actually buy and that look similar to the stores. Not some highly expensive products like bresse chicken from france.
magebotjz2 Just to clarify, Heston uses gelatin clarification, which works well, but doesn't add flavor and requires a freeze and thaw cycle. The people behind Ideas in Food and Cooking Issues developed a way to use agar instead of gelatin for clarification. When using agar, it doesn't have to be frozen and then thawed, only agitated, thus saving time, and making it more efficient (albeit slightly more finicky).
Jacob Burton Damn... that makes more sense now that I think about it. Without gelatin obviously the frozen stock would just turn back into a liquid because there is nothing to hold the gunk together to prevent it from passing through the cloth. I'm so embarrassed *face palm Thanks :)
Gelatine filteration is a brilliant technique, but it has some obvious drawbacks. First and most importantly, it is very wasteful, as much of the liquid is retained in the gelatinous mass left in the cheesecloth. Secondly, the strained liquid is gelatine free, thus doesn't have the great mouth feel of a traditional consomee (this, of course, can be countered by adding gelatine after the process). And, of course, takes a very long time.
On the other side, it is extremely easy to do, and gives amazing results
Phenomenal.
Thanks!
I made consomme for a guy who was teaching me cooking, I don't remember much because it was years ago, but I vaguely remember he had me make a vegtable stock, and then basically boil more veggies in it for like 3 hours and filter it out. ended up with about as much as the glass you have at the end here, which I drank and enjoyed the hell out of.
That doesn't sound right. Not right at all.
Nothing should be boiled in a stock. That's breaking one of the 4 golden rules.
And which would those be?
1. Everything Cold
2. Use an Acid
3. Once raft forms don't touch it
4. Never Boil
Just some guesses
hardest dish is made you are legendary
thx man, just get my doubts away.!
MERCI ❤❤❤
how can you build a raft to clarify an already very flavorful stock without wasting so much ingredients to build the raft?
Define "waste."
I was trying to find a way to build a raft that wouldn't require using meat again. I guess you can say a "vegetarian" raft. I figure the raft is pretty much useless after the broth is clarified.
Fran Yaj
Eggs whites are what actually clarify the stock, so technically, you could just use the egg whites. However, some of the flavors of the stock will also get caught up in the egg white matrix, which is why meat and vegetables are added to the raft.
thx
love it
So is this how we make pho??
what if your stock is entirely gelatinized?
Heat it just enough to melt it (around 100F) and then proceed as normal.
Because it looks cool
Thanks
If you were making a chicken consomme why didn't you use pork? You get the idea! 1:29
Thank chef
beautiful
Couldn't you just not boil the stock to death in the first place? I understand this is the traditional french way, but I just make my consomme like im making pho broth. It never gets cloudy to begin with.
I'd say your method (which is my method too) is 95% there...this one seems like it's getting that extra 5% of improved flavour with the veggies, herbs etc (though I just do that with the initial stock and skim the crud), the finely shredded meat and egg whites (which I think is just a waste of good animal protein) extracts that last bit of impurities and fat. A lot more effort for a marginal gain, while I'd like to try this one day I'm going to stick with the usual method which is by and large good enough for me.
Will it still gel when cooled?
Professor Kit it shouldn’t if all the fat is out.
@@jasonm921 thank you!
So the raft becomes dog food?
Yep, pretty much. There isn't any flavor or texture left when done, but your dogs will love this sprinkled over some of their kibble.