How To Make Consomme
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- Опубликовано: 29 сен 2024
- Complete Article & Recipe: stellaculinary...
Consommé...the old school Frenchy soup with crystal clarity and robust flavors that dwells in the nightmares of culinary school students around the world. While feared and loathed for it's finicky nature by young cooks, consommé really isn't that scary once you understand the basic concepts behind making it, and how a clarification raft works.
But before we get into the consommé making process, we first need a little perspective.
Flavor, Stocks, & Broths
As I discussed extensively in the comment section of my braised beef short rib video, making stock at home is important for specific cooking applications due to the gelatin content extracted from bones; something that most commercially available stocks lack. Without gelatin you'll have a tough time making a full pan reduction sauce or glazing braised meat.
This is why traditional stocks are made with collagen rich bones like knuckles, necks and backs. When moisture and heat are applied, the collagen breaks down, yielding the gelatin needed for so many professional level applications.
However, while bones contain a lot of collagen, they're short on flavor. This is generally acceptable though since most stocks are reduced and reinforced before final use, to add flavor and increase gelatin concentration. Yet for a truly flavorful stock, you need...
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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
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 .
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!
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.
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 ?
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...🥰
Consomme is made by clarifying white or brown stock with egg white ????
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.
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.
hardest dish is made you are legendary
And how much would a consomme cost normally?
beautiful
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.
I agree about your pot . I think taller b better
1:46 THE FORBIDDEN COLESLAW
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.
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
So is this how we make pho??
just freeze and pass it through cheesecloth. no waste
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.
Came here after I saw Emelia creating a raft on Master Australia S12
What kind of herbs did he used?
chervil and tarragon
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.
I have that same cleaver!!!
If you were making a chicken consomme why didn't you use pork? You get the idea! 1:29
A chemist would just pour it through a fine pore filter?
Not really. You can make whole grain pasta, but the wheat germ on a microscopic level is jagged and sharp. It cuts through the gluten strands, so you never really get the springy, extensible pasta that's made with white flour. Whole wheat pasta will be much more dense. But with that in mind, it may be a trade off you're willing to make for the added nutritional value and fiber.
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.
Kitchen hygiene 101. Use green chopping board for vegetables. Yellow chopping board for raw chicken.
was going for that as well..
No cross contamination he cut all of mire poix FIRST then the raw protein after which cleaning and sanitizing would be standard procedure, as stated earlier no cross contamination.
The French cooking has never been known to be good for 'real' food and 'real' people other than a fucking baguette and French toast
Seriously you can do this same technique by using cheese cloth and ice whikle waste nothing
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!
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!
What do you do with the raft at this point? I hope the answer isn't to just toss it
Compost
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.
My chef used to turn the raft into dog food .
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.
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.
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.
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 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.
make sure that chopping board of yours doesnt move .....chef, carrot should be peeled or washed.......chef
Awesome vid. last time i was in culinary school, we used a slightly different method..but i like this "raft" method better.
Is he using Chinese cleaver?
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!
Why not just strain the whole thing at the end? Are the particles too small that they'd pass through?
Make this Consommé Devilish dish, good luck.
Hi chef! Is consomme will become jelly aspic when refrigerated?
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.
What do you do with the raft?
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.
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.
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?
How does it work though! How can eggs and chicken clear a stock
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?
This is great. One of the best cooking videos I've seen.
What do you do with chiken and egg white? Throw it away ?
Added running water or Stock?
Which one
Can you make or eat the meat/egg mixture?
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?
That link stopped working
so you waste all those products just to clarify stock? why not use vinigar ?
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.
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?
Can i repeat this process a couple times to get it even clearer? And what happens to the arromatics and the egg and meat?
What chinese vegetable cleaver is that?
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.
Wheres the beef? 🐔
im here because of neuvillette
Isn't the raft a waste of food?
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.
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
Because it looks cool
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.
This is mindblowing
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.
Great video, no bs no fuss, just great technique.
That is so beautiful and it helps me with my diet!
Why not use a perforated ladle lol amateur hour
Like OMG bro totally. Complete amateur hour ... I mean, 'comon, who doesn't use a perforated ladle. What a hack. I'm glad someone is finally exposing this guy for what he is. LMAO. sksksksksksk
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.
Thanks
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.
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
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.
Thanks alot ❤
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...
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.🙏👍
MERCI ❤❤❤
love it
Thanks!
This not how my mother makes soap. This mess is so loose it will never harden. Prolly dosent make much of lather either.
Smug Smugly It’s not supposed to be served at your home lol. It’s supposed to be served at high end restaurants to make the soup look nice, no one wants a cloudy soup especially in asian cuisine when you go out to eat :/
Awesome video. Thank you
Does it taste better? :o
Dude it tastes like haeven
Jyo Shigeru Now I wanna taste it ;-;
i like this show because i learned how to prepare soup
Any ideas to use the boiled meat?
Whaaaaat
I doubt any part was later wasted.
You can freeze the yolks too!
you can? i never knew that.
Why not just make a stock using non-roasted chicken?
People do all the time. It's usually call light/white/blonde stock. In fact for some preparations, sy a blanquette de veau it's actually preferred. But, to answer your question, lack of flavor.
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!
Merci beaucoup chef
What's the shelf life on it