Thanks for a fine video. I'll have to watch it a few more times before I am ready to try it. The ingredients are expensive where I live. Good beef bones cost the earth.
You are welcome. I just try to show everybody the right ingredients to get the best result. You can use beef base/beef powder to replace the real homemade beef stock but you will have a lower quality of beef consomme. Thank you for watching.🙏
Thank you for this awesome method! Now the home cook can dine like a professional. Straight out of the textbook. A pristine cooking liquid for a fine dish.
Makasih...di youtube bule2 pd shortcut alias magic bikinnya. Tipu2. klo saya real krn sy tahu triknya. Tolong share channel sy ke temen2 di kampus jika bermanfaat. trims..
hihihi iya...memang itu soup clasic dr Perancis yg susah untuk.dibuat jd hrs tau trik dan timingnya. soup ini hny di sajikan di fine dining atau VIP restaurant di hotel bintang lima. trims dah nonton yaa...😊🙏
Sementara ini sy blom fokus dgn masakan Indonesia. Sy msh fokus dgn masakan Western dan Asia lainnya. Kedepannya sy bakal full body syuting didapur sprt channel2 bsr krn bakal bnyk menu2 bgs yg akan sy share.
@@abadikitchen sama sama...kebetulan sekali habis sholat lihat hp ada videonya langsung gercep hehe...yes masakannya blm pernah makan tapi sepertinya enak..sukses ya chef..
@@gaminglemu1041 wah kirain hp dikantongin 24 jam..😁..iya memang itu sop klasik Perancis. Yg bner2 asli kyk gitu hny ada di restaurant VIP di bintang 5 hotel2. Saya pernah kerja di tempat seperti itu jd bisa bikin..Aamin..makasih buat doa nya yaa..😊🙏🙏🙏
Duh lama ga buka YT ternyata udah beberapa video terbaru Abang yang belum Rey lihat. Aich selalu keren hasilnya 👍👍 Betewe itu bawang merah gedenya memang sengaja agak gosong gitu ya bang? apa ga jadi rada pahit bang ntar rasanya?
Wah kemana aj nih??? kirain dah lupa..😅 Iya memang hrs gosong sprt itu dan gak bakal pahit krn bawang bombay itu mengandung gula jd pas gosong menjadi karamel. Gosong itulah modal bikin soupnya berwarna kecoklatan sprt itu. Ini termasuk jenis soup mahal dan ribet bikinnya krn hny ambil sari2 dagingnya aj bukan dagingnya mknya hny dijual di resto2 mahal. Ini mah sekedar share info aj..😁😊
Di channel sy, saya ajarkan smua dr basic yg BENAR bukan asal2 an pak dan semua basic recipe itu sy pakai dlm pembuatan menu2 yg sy buat pak. Channel sy msh kcl tp smoga nantinya bs menjadi besar. Aamin..
Thank you....ok i will try to fix it. I am still learning how to use the subtitle. No one teach me how to do it so its take to know if it works. Thank you for your advice..🙏🙏🙏
I thought the consome soup is something else than this. Don't understand why to do this in such a complicate way when is possible to do it much much more easier . What about the minced meat? To throw it away after the soup is done? Better make small meat balls and boil it and no need to make that complicate hole in the soup etc etc. And remove totally the foam when the soup starts to boil ( at very low fire of course) ,this way the soup will be crystal clear. And the soup can be served with 1-2 meat balls.The stuff with roasted onion is interesting but there are other ways to give nice colour for the soup. But I will try with such onion but definetelly not worth to make it with such hole in the soup . If this consome soup then I cook this every week. I though is something , let's say more exotic. But is not.
My question is, if you know already how to make beef Consomme in a classic way, WHY you watched my video until the end...??😉. I will explain to you the points. Classical cuisine is always complicated as this soup only served in fine dining restaurants(expensive/michelin star), not on street food court. You can do fastest way or magic way with low budget but you WILL NOT get the same result so you will get only a fake consomme. For your note, I do not teach magic in my cooking channel. You need to MIX everything so the low heat will clarify the stock as everthing is getting cooked. Meat balls is something different. they just get cooked without clarify the stock. They just get floating on the surface. So don't tell me you can get crystal clear consomme on your meat balls soup. You will get just a meat balls soup with CLOUDY stock not a consomme with real crystal clear stock. If you CAN NOT afford to throw the meat, just keep making the meat balls then. It's fine. It seems that you do not know the different between crystal clear and cloudy in a clear type of soups. The easy example of crystal clear water is when you make a hot tea with a tea bag. The water is so clear just like my consomme, right?😉. That's why many people appreciated this video. Regarding the onion, I will teach you how to make magic for your meat balls soup to get the same color like beef consomme. You can use tea bags( plain flavor) to get the color and they will not change the flavor of your meat balls soup. I know it is hard to find a good Consomme video in youtube but thank you for watching and learning anyway....😊
@@abadikitchen Well ,you misunderstood. I said I used to cook this just had no idea is called consume. Why searched after recipe? Cause read it was served on Titanic. I was curious .And I thought must be something wow indeed. But is not . Next- there is no any difference between to pour ,just like that meat in pot or to make it balls . No any difference at all so to say that meat ball makes the soup cloudy is not true. Eventually depends on what you mix in meat. No matter what kind of meat one put in soup as long cook it half day at very low fire. Usual soups are cooked half day . And don't forget ,you pass the soup on cloth! Remove that ugly foam and cook it half day .Any soup! Trust me you need no any cloth! Eventually should be a "small" detail that could make the difference - the quality of meat . Possible which is bought from store. I never buy meat from store. Cause is full with chemicals ,animals are feed with chimical nutritions looks ugly ,taste bad and when start to boil smells like hell. Buy an animal from local farmers from places where the cows eat grass!!! No idea if you have such an opportunity . You slather it !! let the whole blood remove then you' ll see the difference! But even without this if you remove the foam and cook it half day you won't need cloth to pass it to make it clear!
@@abadikitchen And one more thing ,( forgot) I see you mix the soup few times don't do that! As here ppl use to say " don't bother it" . Then you need no any cloth😊
Well...it's good that it seems you understood what i am saying and now you are talking about the quality of the meat, the lenght of the cooking process and the cloth. First of all, i did not mix the soup a few times. I mixed them only at the begining when I have to mix the meat that contains of white egg whites and the beef stock so the clarification process will be good. If you just add the RAW meat balls into the stock, there will be no clarification process. it's just a simmering process, so you will not get a crystal clear soup. Classic cooking takes time to cook. If you are already done making your meat balls soup in a half day, it means you do a classical cooking at home. Are you sure you do that? or you've never done that? Even though you use the most expensive meat like Wagyu beef, they will still contain of blood/protein. You can not remove the blood completely during defrosting process. You need to cook them to release the blood. You can do roasting, grilling, stewing, braising and booiling like my Consomme. While you simmer the meat, the blood will be released slowly into the water and make the stock cloudly even in very low fire and in one full day. Regarding the cloth, you should see that the purpose of using the cloth is not to make the soup CLEAR from the cloudy soup. It is used to strain The RAFT to make sure they do not go into my strained soup that is ready to be served. one more thing, i have also the local farmers that sell their meat direct to the customer with very cheap price but i do not buy that as their meats are not as safe as the valid procedures in placed meats ( with stamps). There is a strict regulation from the goverment regarding this matter and I know that safety is my first concern.
@@abadikitchenthanks alot chef for your patience in answering. 😊 I might not that patience! 😞 I understand that very well that fine dining menu has process to have the BEST result as expected ❤Thanks alot for sharing this wow knowledge, appreciated it alot! ❤🙏 Keep being humble, chef 🤗
Unfortunately Yes...All the ingredients in the meat have dissolved into the soup but you can still use it to make other foods but it won't give the taste of the meat and its mineral content. This is a classic way of making the soup that really requires a lot of money to get the best soup. Thank you for watching and your comment...🙏
Wahhh kerennn chef bnyak yg ga tau aku mksh ya udh berbagi
GA Yoga
Sama2 yaa...
Thank you for sharing
You are welcome..🙏😊
Terimakasih banyak chef ilmunya
Iya makasih juga sdh nonton. Smoga channel sy bs berguna buat Allan belajar.
Thanks for a fine video. I'll have to watch it a few more times before I am ready to try it. The ingredients are expensive where I live. Good beef bones cost the earth.
You are welcome. I just try to show everybody the right ingredients to get the best result. You can use beef base/beef powder to replace the real homemade beef stock but you will have a lower quality of beef consomme. Thank you for watching.🙏
Thank you for this awesome method! Now the home cook can dine like a professional. Straight out of the textbook. A pristine cooking liquid for a fine dish.
You are welcome...thank you for watching and support..🙏🙏🙏😊
Mantap video nya bang. Besok saya bakal buat soup consome quenelles di kampus.
Makasih...di youtube bule2 pd shortcut alias magic bikinnya. Tipu2. klo saya real krn sy tahu triknya. Tolong share channel sy ke temen2 di kampus jika bermanfaat. trims..
Ternyata bikinnya penuh kesabaran ya 😱
Salut, chef…
hihihi iya...memang itu soup clasic dr Perancis yg susah untuk.dibuat jd hrs tau trik dan timingnya. soup ini hny di sajikan di fine dining atau VIP restaurant di hotel bintang lima. trims dah nonton yaa...😊🙏
Interesting was how you make this. Nice explained👍
Thank you my friend...😊🙏🙏🙏
@@kochliebexxl9833 Thank you
Resepnya selalu menambah wawasan saya untuk belajar masakk... Terima kasih chef🙏🏻
Izin request nasi goreng spesial chef hehehe 🙏🏻
Oh makasih yaa klo channel sy ini bs bermanfaat. Syukur2 bs di share buat temen2nya siapa tau dibutuhkan.😊🙏🙏
Sementara ini sy blom fokus dgn masakan Indonesia. Sy msh fokus dgn masakan Western dan Asia lainnya. Kedepannya sy bakal full body syuting didapur sprt channel2 bsr krn bakal bnyk menu2 bgs yg akan sy share.
@@abadikitchen wahh mantappp... ditunggu chef videos" selanjutnya yaaa🙏🏻👍🏻
iya...
Yummi banget nih Dan sangat bermanfaat banget untuk saya nambah ilmu tentang masakan.. Makasih
Sukses selalu untuk konten abadi kitchen chainel 😊
Aamin...makasih yaa...InsyaAllah tahun ini channel sy bakal full body video2nya dan bakal bnyk menu western dan asia yg menarik yg bakal sy share...
Ok bg ,semangat untuk konten2 barunya saya tunggu konten2 Baru 😊
Iya tungguin yaa soalnya skrg sy lg kerja di kpl pesiar jd wkt buat edit dan upload video agak susah krn sibuk.Saya tetap usahakan koq..
Terimakasih banyak chef ilmunya. Sumpah keren banget.
iya sama2 makasih jg sdh nonton yaa...
Thank💫
@@ChalanaNipun-ct2qn You are welcome
Yuhu 23 detik yang lalu....
Mantap...
Hahaha..salut sy..asli...makasih yaa...😄🙏🙏🙏
@@abadikitchen sama sama...kebetulan sekali habis sholat lihat hp ada videonya langsung gercep hehe...yes masakannya blm pernah makan tapi sepertinya enak..sukses ya chef..
@@gaminglemu1041 wah kirain hp dikantongin 24 jam..😁..iya memang itu sop klasik Perancis. Yg bner2 asli kyk gitu hny ada di restaurant VIP di bintang 5 hotel2. Saya pernah kerja di tempat seperti itu jd bisa bikin..Aamin..makasih buat doa nya yaa..😊🙏🙏🙏
@@abadikitchen owh iya pantas terakhir disaring ya..ehmm rasanya seperti apa ya makanan itu..
gurih bgt meski tanpa penyedap krn penuh dgn sari2 daging aja. Jd daging hny kt ambil sari2 nya aja..😊
Waah ketemu disini, kemana aj daku selama ini baru liat video yt chef budi🤩
Hahahaha....😅
Ce que je vois quand même sur les recettes de consommés, on jette le bœuf utilisé :x
Yes...as it contains no more vitamins but you still can use it for other recipes if you like.
memang untuk hasil sempurna butuh proses mantaf bang chef 👍
hihihi...iya bgt tuh...Maap br bsles...kelewat bacanya nih..
Itot ta bala subong gid ❤
I am sorry I do not understand what you said. English please..🙏😊
Duh lama ga buka YT ternyata udah beberapa video terbaru Abang yang belum Rey lihat. Aich selalu keren hasilnya 👍👍
Betewe itu bawang merah gedenya memang sengaja agak gosong gitu ya bang? apa ga jadi rada pahit bang ntar rasanya?
Wah kemana aj nih??? kirain dah lupa..😅
Iya memang hrs gosong sprt itu dan gak bakal pahit krn bawang bombay itu mengandung gula jd pas gosong menjadi karamel. Gosong itulah modal bikin soupnya berwarna kecoklatan sprt itu. Ini termasuk jenis soup mahal dan ribet bikinnya krn hny ambil sari2 dagingnya aj bukan dagingnya mknya hny dijual di resto2 mahal. Ini mah sekedar share info aj..😁😊
@@abadikitchen lagi sibuk Ama dunia nyata bang 😂😂😂
@@abadikitchen oh gitu ya bang. Emang sengaja toh biar jadi caramel. Uenak pasti ini rasanya
I never did add anything after mire poix
It is fine...as long as the result is what that supposed to be. Thanks for your feedback..😊🙏
@@abadikitchen it is, I’m assuming your way is superior tasting though with all those extras.
It is....thank you..🙏🙏🙏
Thank you reading this while waiting for an exam.
You are welcome..🙏
Selamat malam chef budi saya anasrul
Oh iya pak...Klo ank bpk mau nanya2 silahkan pak...mumpung sy msh cuti panjang di Indonesia krn pandemi ini jd sy blom sibuk.😊
Di channel sy, saya ajarkan smua dr basic yg BENAR bukan asal2 an pak dan semua basic recipe itu sy pakai dlm pembuatan menu2 yg sy buat pak. Channel sy msh kcl tp smoga nantinya bs menjadi besar. Aamin..
Good tutorial however stick to one language when using subtitles cause in this case one is appearing on top of the other hence not easy to follow .
Thank you....ok i will try to fix it. I am still learning how to use the subtitle. No one teach me how to do it so its take to know if it works. Thank you for your advice..🙏🙏🙏
mmmm its a pho broth righttt
They both are clear soups but this one is classical French clear soup with delicate process of making.
I thought the consome soup is something else than this. Don't understand why to do this in such a complicate way when is possible to do it much much more easier . What about the minced meat? To throw it away after the soup is done? Better make small meat balls and boil it and no need to make that complicate hole in the soup etc etc. And remove totally the foam when the soup starts to boil ( at very low fire of course) ,this way the soup will be crystal clear. And the soup can be served with 1-2 meat balls.The stuff with roasted onion is interesting but there are other ways to give nice colour for the soup. But I will try with such onion but definetelly not worth to make it with such hole in the soup . If this consome soup then I cook this every week. I though is something , let's say more exotic. But is not.
My question is, if you know already how to make beef Consomme in a classic way, WHY you watched my video until the end...??😉.
I will explain to you the points. Classical cuisine is always complicated as this soup only served in fine dining restaurants(expensive/michelin star), not on street food court. You can do fastest way or magic way with low budget but you WILL NOT get the same result so you will get only a fake consomme. For your note, I do not teach magic in my cooking channel. You need to MIX everything so the low heat will clarify the stock as everthing is getting cooked. Meat balls is something different. they just get cooked without clarify the stock. They just get floating on the surface. So don't tell me you can get crystal clear consomme on your meat balls soup. You will get just a meat balls soup with CLOUDY stock not a consomme with real crystal clear stock. If you CAN NOT afford to throw the meat, just keep making the meat balls then. It's fine. It seems that you do not know the different between crystal clear and cloudy in a clear type of soups. The easy example of crystal clear water is when you make a hot tea with a tea bag. The water is so clear just like my consomme, right?😉. That's why many people appreciated this video. Regarding the onion, I will teach you how to make magic for your meat balls soup to get the same color like beef consomme. You can use tea bags( plain flavor) to get the color and they will not change the flavor of your meat balls soup. I know it is hard to find a good Consomme video in youtube but thank you for watching and learning anyway....😊
@@abadikitchen Well ,you misunderstood. I said I used to cook this just had no idea is called consume. Why searched after recipe? Cause read it was served on Titanic. I was curious .And I thought must be something wow indeed. But is not . Next- there is no any difference between to pour ,just like that meat in pot or to make it balls . No any difference at all so to say that meat ball makes the soup cloudy is not true. Eventually depends on what you mix in meat. No matter what kind of meat one put in soup as long cook it half day at very low fire. Usual soups are cooked half day . And don't forget ,you pass the soup on cloth! Remove that ugly foam and cook it half day .Any soup! Trust me you need no any cloth!
Eventually should be a "small" detail that could make the difference - the quality of meat . Possible which is bought from store. I never buy meat from store. Cause is full with chemicals ,animals are feed with chimical nutritions looks ugly ,taste bad and when start to boil smells like hell. Buy an animal from local farmers from places where the cows eat grass!!! No idea if you have such an opportunity . You slather it !! let the whole blood remove then you' ll see the difference! But even without this if you remove the foam and cook it half day you won't need cloth to pass it to make it clear!
@@abadikitchen And one more thing ,( forgot) I see you mix the soup few times don't do that! As here ppl use to say " don't bother it" . Then you need no any cloth😊
Well...it's good that it seems you understood what i am saying and now you are talking about the quality of the meat, the lenght of the cooking process and the cloth. First of all, i did not mix the soup a few times. I mixed them only at the begining when I have to mix the meat that contains of white egg whites and the beef stock so the clarification process will be good. If you just add the RAW meat balls into the stock, there will be no clarification process. it's just a simmering process, so you will not get a crystal clear soup. Classic cooking takes time to cook. If you are already done making your meat balls soup in a half day, it means you do a classical cooking at home. Are you sure you do that? or you've never done that? Even though you use the most expensive meat like Wagyu beef, they will still contain of blood/protein. You can not remove the blood completely during defrosting process. You need to cook them to release the blood. You can do roasting, grilling, stewing, braising and booiling like my Consomme. While you simmer the meat, the blood will be released slowly into the water and make the stock cloudly even in very low fire and in one full day. Regarding the cloth, you should see that the purpose of using the cloth is not to make the soup CLEAR from the cloudy soup. It is used to strain The RAFT to make sure they do not go into my strained soup that is ready to be served. one more thing, i have also the local farmers that sell their meat direct to the customer with very cheap price but i do not buy that as their meats are not as safe as the valid procedures in placed meats ( with stamps). There is a strict regulation from the goverment regarding this matter and I know that safety is my first concern.
@@abadikitchenthanks alot chef for your patience in answering. 😊 I might not that patience! 😞 I understand that very well that fine dining menu has process to have the BEST result as expected ❤Thanks alot for sharing this wow knowledge, appreciated it alot! ❤🙏 Keep being humble, chef 🤗
do you throw out the shmutz? raft?
Unfortunately Yes...All the ingredients in the meat have dissolved into the soup but you can still use it to make other foods but it won't give the taste of the meat and its mineral content. This is a classic way of making the soup that really requires a lot of money to get the best soup. Thank you for watching and your comment...🙏