What is Consomme?
Consomme is a clear and strong broth that often served as the first course of French meals. It is made of warehouse, but is clarified by tension. The broth can be made of traditional meat supplies or vegetables. The tray itself is made of lengthy cooking, especially vegetables or meat bones to obtain broth. The broth then re -heats and the dirt should theoretically stick to egg whites. Once the Consomme is fully hot, the egg whites tend to form foam at the top. This is pushed to the side and the broth is then tight again. The result is bright gold to brown soups.
The double consome is reduced by half the original broth, which generally brings a very highly flavored final soup. It takes a little longer the preparation, but many gourmets consider the experience that is worth it. The rich and intense taste is difficult to match.
and Traditional French food that uses this broth as a base is Consomme Brunoise. After the final stress, they add to the soup and introduce themselvesto the soup and introduced. Although a vegetable supply can be used, it is usually produced with beef or chicken butt. Consomme Brunoise also suggests warming bowls before finding in finished soup.
The very popular recipe including Consomme is French onion soup. The roasted onion is added to a rich brown beef consome. The bowls safe in the oven are covered with grated cheese, preferably Swiss cheese such as Jarlsburg or Gruyere, and a large crouton often on top of the bowl. The soup is then finished in the oven, so the cheese melts and gold. The result is highly appreciated and is the basis of many great restaurants across the US and Europe.
Consomme is usually used to make bright chicken and noodle soup like a myll. Some chefs may prefer to add pieces of chicken and other vegetables. In general, however, chicken noodles are pure golden broth with thin or strong noodles added toLast minute.
If the chef has time, the domestic consome can be an enriching experience. But he or she can shorten this process to buy premade. In some cases, quality and taste may be influenced by excess salt, but reduced salt versions are often available in natural food stores.