Consommé. The very word sounds elegant, conjuring images of fine dining and expertly crafted cuisine. But here’s the secret: making consommé at home isn’t as intimidating as you might think! This flavorful, crystal-clear broth is the foundation for countless soups and sauces, adding a depth of flavor that will elevate your cooking from simple to sensational. Join me, your guide at Family Cuisine, as we demystify the art of making consommé and empower you to create this culinary masterpiece in your own kitchen.
What is Consommé?
Consommé, a French word meaning “consummated,” is a testament to its refined nature. It’s essentially a stock that’s been clarified, resulting in a broth that is intensely flavorful, yet crystal clear and free of impurities. While any stock can be transformed into consommé, beef, veal, chicken, and fish are the most common bases.
Crystal Clear Consomme
Ingredients for a Classic Beef Consommé
- 1 pound beef bones, roasted
- 1 pound lean ground beef
- 3 quarts cold water
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 sprig fresh thyme
- 1 egg white
- Salt to taste
Equipment You’ll Need
- Large stockpot
- Cheesecloth
- Fine-mesh strainer
- Ladle
- Whisk
Step-by-Step Guide to Making Consommé
- Roast the Bones: Preheat your oven to 400°F (200°C). Spread the beef bones on a baking sheet and roast for 45 minutes, or until nicely browned. Roasting the bones adds depth of flavor and color to the consommé.
- Prepare the Raft: In a large bowl, combine the ground beef, egg white, and 1 cup of the cold water. Using your hands or a whisk, mix thoroughly until a sticky paste forms. This mixture, called a “raft,” will be the key to clarifying the consommé.
- Simmer the Stock: Place the roasted bones, onion, carrots, celery, peppercorns, bay leaves, and thyme in a large stockpot. Add the remaining 2 quarts of cold water. Bring the mixture to a simmer over medium heat, skimming off any foam that rises to the surface.
- Add the Raft: Carefully add the ground beef mixture (the raft) to the simmering stock. Gently stir the raft into the stock once. Do not stir again, as this will break up the raft.
- Clarify the Broth: Reduce the heat to low and maintain a gentle simmer for 1 1/2 to 2 hours. During this time, the raft will rise to the surface, trapping impurities. Avoid stirring or boiling, which can cloud the consommé.
- Strain the Consommé: Line a fine-mesh strainer with cheesecloth and place it over a large bowl or pot. Carefully ladle the consommé through the cheesecloth-lined strainer, ensuring that none of the solidified raft falls through.
Chef’s Tips for a Perfect Consommé
- Temperature is Key: Start with cold water and gradually bring the stock to a simmer. This allows the proteins to dissolve slowly, resulting in a clearer broth.
- Don’t Rush the Process: Low and slow is the name of the game. A gentle simmer prevents the raft from breaking apart and clouding the consommé.
- Season at the End: Resist the urge to salt your consommé early on. As the liquid reduces, the flavor intensifies. It’s best to taste and adjust the seasoning towards the end of the cooking process.
Straining Consomme Through Cheesecloth
Serving and Enjoying Your Consommé
Traditionally, consommé is served hot in elegant cups or bowls as a clear soup course. It can be garnished simply with fresh herbs like chives or parsley, or you can add delicate vegetables like julienned carrots or thinly sliced mushrooms. Consommé also shines as a base for other soups and sauces, adding incredible depth of flavor.
And there you have it—a simple, yet elegant consommé that will impress your family and friends. Don’t be surprised if they think you’ve secretly attended culinary school! For more tips and tricks on how to make chinois, a helpful tool for straining consommé, check out our comprehensive guide on How to Make Chinois. Now, go forth and create culinary magic in your own kitchen!
