When beef is boiled and the liquid is strained it renders a stock. The stock can then be fortified with other flavors (vegetables and/or herbs) to make broth. Sort of like a watery soup. You can then reduce the broth, by continuing to boil it, into a consommé, or condensed broth. So, if you're using consommé you'll use half the amount you would with broth and add the same amount of water.
Beef consomme is made from beef stock. A good beef stock will have a Gelatin viscosity from the extraction of marrow from the bones as well as a decent beef flavor. To make consomme high in protein, acid and flavoring are added to clarify and the stock. This makes the stock, arguably, much finer and ready for service as soup or the base in a fine sauce.
Consomme is slightly thicker and is solid when room temperature (jelly), so I would add only 1/2 the amount if substituting broth (which otherwise you can certainly do) with 1-1/2 teaspoons of cornstarch, arrowroot, or flour dissolved in it.
yes, beef broth is a step in the right direction towards consomme, but it is better to use beef stock to make a quality consomme.
No, beef stock is strained.
yes!
Consommé de boeuf
Egg white is traditionally used to clarify (or clean) the consomme, as the egg white cooks it floats to the top of the pot filtering the consomme as it rises.
Arrested Development - 2003 Beef Consomme 1-13 is rated/received certificates of: Argentina:13 Singapore:NC-16
Consomme is a type of clear soup. It is typically a clarified stock or broth that has had all of the impurities removed from it. There are several versions of consomme, ordinary (or un-clarified) and clarified versions make up the broth of the soup and different variations ingredients may be added after the clarification process. The clarification process involves the use of a "raft" to remove impurities through a long process of simmering the stock. (It can be strained after this process to remove tiny bits of the raft but consomme is not straight up strained stock) It can be served hot or cold (hot is like broth cold is more gelatinous.) The word consomme in French means "completed" or "concentrated." (Not beef stock) AnswerI think that's French for "beef stock" AnswerA clear soup made of strained meat or vegetable stock, served hot or as a cold jelly. For the source and more detailed information concerning your request, click on the related links section indicated below.PCH lists the ingredient as Tomato Juice, it also can be chopped tomatoes.
OSEM from Israel. Chicken Soup/stock consomme
Aspic. Its a gelatin made from a meat stock or consomme.
Essentially, it's a base of beef stock to which frothed egg white, port, ground beef, minced carrot, onion, tomato and chervil (parsley) are added. Yogurt or sour cream is sometimes added as an optional garnish. It's often served with fresh-baked black bread.
Bouillon is served hot , and may come from compressed bouillon cubes. Consomme may be served hot or cold. Vegetable consomme may be made just with water , spices and boiled vegetables, strained out before serving , or may contain chicken stock. Both are clear soups.
If you mean beef consomme, it is a clear soup made with beef broth.
Use beef stock... will give it that nice beef taste.
CONSOMME:A consomme is a clarified stock using clearmeat to clarify it. Clearmeat is a mixture of ground meat, egg whites and vegetables. You mix the clearmeat with the stock thoroughly and let it come to a simmer stirring plenty until the raft starts to form. When the proteins coagulate they grab on to microscopic impurities which cause it to be cloudy. To finish, once the raft has completely formed you careful scoop some of the raft out/push it to the side so you can scoop out the consomme with a ladle. You pass it through cheesecloth as you're scooping out the consomme.VARIETIES:You can make beef, veal, lamb, chicken, fish, vegetable, etc. As long as you have the stock you can clarify it!SOUPS:You could use consomme to make a Pho soup or some classic garnishes are Celestine (crepes, chicken and spinach), Royal (an egg custard), Tapioca (self explanitroy), Dubarry (a mushroom puree mixed with bechemel, egg yolks and one whole egg then put into small moulds and baked), profiteroles (cream puffs without the cream, which are made from choux pastry). You can make any clear soup you wish out of consomme, a beef noodle, chicken vegetable, vegetable! possibilities are literally endless.
Aspic. Its a Gelatin made from a meat stock or consomme.