I use my hands because I can feel the proteins of the chicken breaking in the stock better than if you use a utensil. As for the question of bacteria, the salmonella, if present in the chicken will be killed at 165°. According to board of health and servsafe® most bacteria are killed at 180°. Remember that the consommé will be simmering for an hour between 190° and 200°
Let it be known that my hands were twice washed prior to placing in the pot with antibacterial soap. Rinsed and then covered with white vinegar to further reduce bacteria. Of course this is only one method of preparing this soup. Feel free to use any method you like for your desired outcome.
I've used this way to made my consomme, and it comes out very clear than the others for those who think sticking the hands in the soup is disgusting, you may use a thermometer, stirr it until 48-49 degree celcius, and just let it be
I don't usually add an acid to my consomme because sometimes it gives it an off flavor ( like lemon juice) or colors it slightly like tomato. For my purpose this method give me all the clarity I need and suits me fine. If you like to add an acid by all means go for it.
The egg white lessens the flavor of the raft. Not to mention, I can see that raft didn't form properly, because it didn't have any acid. I'd haveto taste it though. It looked like you didn't salt your raft either. I also noticed you didn't measure your egg whites chef. Go back to the drawing board- consomme was too light, you used your hand to stir, and you eyeballed your egg whites. As far as the hand thing, USE A DAMN THERMOMETER chef.
wow germaphobe much. I GARUNTEE any food you get in a restaurant for the most part has come into contact with peoples hands. Chefs follow very strict hand sanitation procedures so calm down
Whisking can work just as well if not better then using your hand agreed any bacteria would be killed off, but for professional reasons you shouldn't be teaching it this way. Atleast put on a glove or something man.
Marcin Howorski dude you should wash your hands period. as soon as you touch one thing with your bare hands clean em. thats just a given, and still doesn't give a reason to stir a consomme by hand lol
I use my hands because I can feel the proteins of the chicken breaking in the stock better than if you use a utensil. As for the question of bacteria, the salmonella, if present in the chicken will be killed at 165°. According to board of health and servsafe® most bacteria are killed at 180°. Remember that the consommé will be simmering for an hour between 190° and 200°
Let it be known that my hands were twice washed prior to placing in the pot with antibacterial soap. Rinsed and then covered with white vinegar to further reduce bacteria. Of course this is only one method of preparing this soup. Feel free to use any method you like for your desired outcome.
I've used this way to made my consomme, and it comes out very clear than the others for those who think sticking the hands in the soup is disgusting, you may use a thermometer, stirr it until 48-49 degree celcius, and just let it be
Culinary student here, and covering this topic in about 10 hours. Thanks for the info to come into class with.
exact color and texture ! Great chef i maked several time !! Im a chef at IHG as well !!
I don't usually add an acid to my consomme because sometimes it gives it an off flavor ( like lemon juice) or colors it slightly like tomato. For my purpose this method give me all the clarity I need and suits me fine. If you like to add an acid by all means go for it.
what can I say ....perfectly clear ....thank you ....i like the coin test ....
looks delicious :-)
One of my final exams in culinary school was to make this and read the date off the coin. Great presentation overall
The egg white lessens the flavor of the raft. Not to mention, I can see that raft didn't form properly, because it didn't have any acid. I'd haveto taste it though. It looked like you didn't salt your raft either. I also noticed you didn't measure your egg whites chef. Go back to the drawing board- consomme was too light, you used your hand to stir, and you eyeballed your egg whites. As far as the hand thing, USE A DAMN THERMOMETER chef.
I love the technique however I am curious, why no sachet or onion brulee?
Ever consider whipping up some dank doritos consomme?
Ahhahaha dude this is the second chicken consomme video on youtube and you're the second guy to mention doritos. hahahhahah
Thank you chef
add onion brulee and a sachet goodbye
chef where is the acid to clarify the chicken???
Now I feel like it's a fat-finger consumme'....😷
What is your remove ingredients?
thx ^^
my apologies, i thought u meant when he was just mixing the raft, not stickin it in the pot, that was unnecessary
wow germaphobe much. I GARUNTEE any food you get in a restaurant for the most part has come into contact with peoples hands. Chefs follow very strict hand sanitation procedures so calm down
Whisking can work just as well if not better then using your hand
agreed any bacteria would be killed off, but for professional reasons you shouldn't be teaching it this way.
Atleast put on a glove or something man.
B4 entering the kitchen u should clean your hands to kill all the bacterias, they teach it first day u came college ( in harlow college atleast)
Marcin Howorski dude you should wash your hands period.
as soon as you touch one thing with your bare hands clean em.
thats just a given, and still doesn't give a reason to stir a consomme by hand lol
personally i dont use my hands aswell but us he is an old chef that could be an old way of doing it tho^^
why i cant see the egg white?
wtf mixing it with your hand wtf is this guy
+Ricardo Hernandez thats exactly what i said
Ricardo Hernandez I agree. Wtf
No problem! ;)
you really, REALLY didn't have to stick your hand in there. It was disgusting
You probably shouldn't eat at any restaurant.
All this mixing it together is simply not necessary. Utterly pointless.
stopped watching after the hand went in like it was a dish sink.
French cuisine is so wasteful... You are basically wasting pounds of meat to make pounds of meat water.
Bob, why do you have to comment the same thing on every consomme video? We get it, you don't like French Cuisine.
It is not always a about price/quality ratio. People are ready to pay for quality only, especially if it is about food.
yeah gotta read the date off a coin otherwise throw it all out....... that's pretty pretentious. not at all doubting the fact he can cook. but cmon...