Consommé

From Free net encyclopedia

In cooking, a consommé is a type of soup that is essentially a very rich clarified bouillon.

Cooking and serving consommes

A consomme is made by adding a mixture of ground meats or mousselin with Mirepoix (a mixture of vegetables traditionally used in French cuisine to flavour soups and sauces), tomatoes, and egg whites into either bouillon, or stock. This is then slowly brought to a simmer, and carefully simmered until the desired product is reached. The act of simmering brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, all the solids will form a 'raft' at the surface of the liquid, which is held together by the egg protein. The resulting concoction is then a clear liquid that has either a rich amber colour (for beef or veal consomme) or a very pale yellow colour (for poultry consomme). It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and then as put through the lengthy process of skimming all visible fats from its surface. When meat is being prepared for consomme, as much fat should be trimmed as possible, while cartilage and tendons should be included, because these contain gelatin which enhances the flavor of the soup. If beef or veal is used, shin meat is ideal for this purpose because it is very low in fat, very high in gristle, and undesirable for most other purposes. The meat is best if it is ground very fine into mousselin.

Consommes are usually served piping hot because they tend to cool down more quickly than other soups and form a gel when they do. They are most often served with garnishes which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called 'royales'. Consommes are ideal for whetting the apetite of the diner, especially in the traditional seven-course meal format, as they are very rich and tasty in flavor, but are neither filling, nor heavy-feeling after consumption.

Consommes tend to be both expensive and difficult to make. A large amount of meat can yield a small amount of consomme. In some recipes, as much as a pound of meat can go into a single 8oz serving. The difficulty stems from the relatively complex clarification process involved in making it, which can often fail the impatient, careless, or inattentive cook.

Despite, or perhaps because of these limitations, consomme has maintained its place as one of the most highly regarded and appreciated soups in the world.

Varieties

Double Consomme is, as the name implies, consomme which is made to double strength. There is considerable disagreement among chefs as to how it is made. While some say that it is made by using twice the normal quantity of meat; others say it is made to normal strength, and then reduced (cooked down) by half. The correct method, therefore, seems to be the way that the individual cook prefers. It is often used in other cold-cusine items, especially those which use aspic, or natural gelatin.

Another variation that is often seen is cold jellied consomme, which as the name implies is served cold, and has a higher level of gelatin in it.

History

Clarified broths called consommes have been in use since the Middle Ages, taking many forms from simple soups, to displays of excess made from the meat of a wide variety of less-common animals.

One particularly lavish recipe from the 18th century in France called for two pounds each of veal and beef, two partridges, a hen, and some ham, and all this was cooked in bouillon.

A special type of consommé that was boiled solely with tendons and cartilage without the addition of salt was sweetened, flavoured with fruits and served as desserts. These sweetened consommé creations are essentially the forerunners of present-day gelatin desserts.ja:コンソメ ru:Консоме