Consomme

I am a CIA student and i have to find as many sources as i can about why consomme clarifies. Can anyoned help? My project is due soon!!! Tell me why you think this soup clarifies.

By Michael Scherzberg (Mscherzberg) on Friday, February 26, 1999 - 06:31 am: Edit

In any Consomme the Clearmeat, specifically the albumin protein in the egg whites and the lean meat coagulates and traps the impurities as the raft is formed. The raft rises and bonds with the albumin througout the clearmeat/stock mixture as the proteins coagulate creating a filter to gather the impurities from the rest of the stock. This is why the clearmeat and stock are stirred until you see visual signs that the proteins are coagulating (ie steam coming off the top).

By Andy on Saturday, March 06, 1999 - 11:13 am: Edit

Isn't that kinda like cheating? I had to learn that by doing research and paying attention in class.

By Juhana Hilpo on Sunday, April 04, 1999 - 09:41 am: Edit

I don't think so. It's wise to use information allready available. It's not necesssary to everyone discovery gunpowder again. If u understund, what i mean :)

By Anonymous on Sunday, April 18, 1999 - 09:00 pm: Edit

As another CIA student, however, there is no reason he or she couldn't have been half asleep and stillpicked it up - its drilled pretty hard (did they do the assigned homework?)

By Anonymous on Tuesday, August 24, 1999 - 06:21 pm: Edit

I thought that you are not supposed to stir stock while the raft is forming (or better yet at all during the cooking process), because the stock will become cloudy as a result.

By mscherz on Wednesday, August 25, 1999 - 01:11 am: Edit

You don't stir the stock once it reaches about 140 degrees because the protein in the egg whites will start to coagulate. You must however, stir the clearmeat into the stock until it reaches 140 or you see some steam begining to come off the top of the stock. This ensures even distribution of the proteins so they will trap all the impurities as the raft forms.

By Andyboy (Andyboy) on Tuesday, August 31, 1999 - 07:37 pm: Edit

Another important reason to stir the consomme before it coagulates is to insure that none of the sticky clearmeat adheres to the bottom and scorches--leading to burnt taste.

By AndieDeVoe on Sunday, November 28, 1999 - 10:43 pm: Edit

I'm a student at the Florida Culinary Institute. We're learning about consomme right now but what no one seems to know is where consomme came from. Can anyone help?

By Bobby on Friday, December 03, 1999 - 06:31 am: Edit

How's this for a guess...

... France????
Sorry, just thought it was a funny thing to ask

By Chefluc (Chefluc) on Friday, December 03, 1999 - 08:19 am: Edit

Consomme is comming from "Pot au Feu" which was introduced by Mirabeau as The People "Pot au feu" is Typicaly French and ancien cuisine. precedents are Poule au pot Introduces by Henry 4. There is two king of consomme one named "simple" Is just the broth "bouillon" from basicaly beef, beef bones, vegetables and herbs, the second one named double consomme is the clarified one. Now this is a base and chefs has done many variation of it with game, chicken exended to fish...and different garnishes. On an other hand consomme may come from Chinese cooking as spaghetti does. Because from what I see Chinese cooking and specialy soups use basicaly Consomme double and simple...Think about and come back with answer.
Chefluc from http://chefsansfrontiere.com

By Vatel (Vatel) on Monday, March 27, 2000 - 08:27 pm: Edit

I know I'm kinda late on this subject but it's one dear to my heart.
Threetricks
1. Ingerdients
1' aqurium tube 6 ft.
1' screen , available at Home depot
Siphon your consomme fro under neath
This does two things
Allows you to check for claity without disrupting the pot.
2. When starting the consomme , adjust your range burner then take the knob off ofthe stove and put in your pocket
it keeps others from ****** with it
3 After you clarify it run 5 ft of paper towel over te surface it removes extra grease.

By Vatel (Vatel) on Monday, March 27, 2000 - 08:28 pm: Edit

I know I'm kinda late on this subject but it's one dear to my heart.
Threetricks
1. Ingerdients
1' aqurium tube 6 ft.
1' screen , available at Home depot
Siphon your consomme fro under neath
This does two things
Allows you to check for claity without disrupting the pot.
2. When starting the consomme , adjust your range burner then take the knob off ofthe stove and put in your pocket
it keeps others from ****** with it
3 After you clarify it run 5 ft of paper towel over te surface it removes extra grease.

By Gerard (Gerard) on Thursday, April 27, 2000 - 06:49 am: Edit

Vatel,

good trick.!

By Chefluc (Chefluc) on Thursday, April 27, 2000 - 09:05 am: Edit

You Know in the old time There was a cooking pot named "marmite a consome" what was so special?
A knob at the bottom of the cooking pot.
Vatel your idea is very creative.
When chef don't have, they find a way to make.
Exemple the both side open 5/5 can to hold strainer.