Last night I taught David how to make consomme. Consomme is a stock that is clarified by adding raw meat, egg whites, and ground up veggies and then simmering for 1-1.5 hours. Its pretty hard to do well because if you simmer it too hard the raft (raw meat and eggs and veggies) wont form into a solid mass, and then you stock wont be clear.(Isn't David cute) :)
Here is step one, it is milky looking raw meat and eggs in stock. Pretty gross.
Now the raft (firm mass that raises to the surface) is starting to form and the chicken and eggs are starting to coagulate. Now we simmer for 1-1.5 hours so the impurities in the stock bubble over the raft and get stuck in it, leaving the stock clear.
The raft after we strained the consomme off of it.
The consomme! Crystal clean and amazing. We made this three times at school this week and I thought it would be right up David's alley. How weird that raw mean and egg whites, cooked in stock makes it crystal clear!
3 comments:
That is truly amazing! Who ever thought that bubbling stock through a raft of meat and veggies and eggs would make it clear? My mind is boggled.
Love, Barbara
Ewww... meat raft! That just sounds wrong. The end result looks tasty, though.
Ew gross. Not you Dave, the filtered nastiness.
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