How To Make Consomme 

Huh?

agree!

I can understand why it's expensive

Like BBQ, lot of labor for little reward.. 😅 and ur friends wolf that shit down in 4 minutes… I always thought the “ raft “ was the filter. But I never have seen nor basted the raft . Not that I’m sure it doesn’t work . I use to put a parchment paper over the raft . Then when done. Reduced the consume a bit and chill it .. was like eating Jell-O shots lol Dam old school … O G

That's the lazy/cheap way. It "works" as the proteins snag impurities but produces an inferior product. Save the egg shells for your tomato plants.

Actually that’s even better, using the eggshells! Reuse the waste & got more nutrients from the shells! Thank you for sharing!

Can't use meat or cooked food in a compost.

That’s when the egg whites start to set up .

By the way, Happy Birthday, Jacob!

I go into more detail in this video's show notes linked at the end of the video: stellaculinary.com/podcasts/video/how-to-make-consomm%C3%A9-clarfied-stock-or-broth Thank you for the birthday wishes.

@@JacobBurton You should add the info about more detailed info both as voice-over at the beginning & end, text of URL & in the description. Will watch your full video.

John Glen Yes, especially when you're clarifying stock made from duck sized horses.

Thanks, mate.

LOL

You win the internet

Good question!

I've never even heard of that. What do you do, drink it?

Jacob Burton Yes it is a good and cheep way to get protein in the morning I'm not sure how start that technique Chinese or Swedish. Please give it a try it is great.

You crazy French Canadians never cease to surprise me. I'll have to give this a try for sure.

Jacob Burton Great!!! Keep up the good work! I really improve my cooking with your channel, My wife and kids doesn't wont to eat out anymore. Keep it sort and sweet. It will be great to have more family oriented receipts. At the end it all about $$$$!!! Keep it Clam and Cook on! Cheers!!!

Hey, got news for you- that is the way it is done in many parts of America, particularly in the plains states and inland northwest. It`s not talked about much. Believe it or not, it also clarifies coffee!

Thank you, glad you're enjoying the channel.

bjorn joseph not really julienne ... But ok

@@daimaoza832 Not julienne, this is chopping technique usually done by Chinese chefs

@@makaiaturipa4918 was that necessary?

Compost

After an hour of simmering, the meat and vegetables won't have any flavor, so they're destined for the trash. Don't think of it as wasting meat and vegetables, think of it as adding flavor to a beautiful consomme.

I was thinking the same thing, kind of a waste. It's essentially just textured protein now. maybe you could lightly grind it with spices/bouillon, add some fat (maybe chicken fat or bacon), and binder and use it for a sausage? heck, maybe there's away to reincorporate it into the consomme dish.

That’s why we need to raise some chickens in our backyard. They are our recycling machine...🥰

I have a more in depth article in this videos show notes found at StellaCulinary.com, but in short, all that is really needed to clarify stock is the egg whites. However, the clarification process does remove some flavor. Extra meat and aromatics are added to the raft to add back the flavor lost during clarification.

Your body extracts the nutrients through powerful acids, enzymes and bile. A symphony of chemistry. Boiling shit extracts basically nothing compared to your digestive system. The only thing you extract is rendered fat.

you can? i never knew that.

I agree; sometimes it's just cool to know how something is made. That way if you're ever in a restaurant that serves consomme, you'll appreciate the technique and effort that goes into it. It also makes you appear quite cultured when your date asks "What the heck is consomme?" and you can answer, "Well, consomme is..."

Indeed! Keep the techniques coming, it is very interesting to learn how things are done at a restaurant level scale! I know how to make stock, but I've never seen anyone make 20 litres of stock before!

It's not waste, it flavors the consommé. All you do with your technique is getting a clear stock, not a soup.

I believe consomme is generally taken as a concentrated, clarified stock. The flavor is supposed to be stronger than regular stock, though I suppose you could simply reduce your own stock and it would be closer to a regular consommé.

Why do the French insist on playing with their food?

I like to switch it up from time to time. I think for some viewers, seeing a professional kitchen as a backdrop can be a little intimidating. So for the simpler dishes that I would generally cook at home on my days off I prefer to shoot in my home kitchen. It also forces me to view the process from the perspective of a home cook, since my professional kitchen is very well equipped by my home one isn't. Chances are, if I have something in my home kitchen, you will too. Since making a consomme is a little bit more of a professional level technique, I decided to shoot it in the restaurant.

I boil the ever living fuck out of all my stocks so as to extract the maximum amount of flavor from the bones. If there's a component (mire poix) that will lose potency during the boiling process, I add it later on in the boiling of the bones and let it run for a spell at a temperature that is more to the liking of that ingredient. If I want it clear, I consomme it and adjust the flavor during that process, like this.

As you pour your " raft" contents and combine,you want to have as much of the materials/ particles to be in contact with the stock so as it simmers @120F( not anywhere near boiling temp of 212 btw) but enough to have the particles cook and in the process draw out and filter the stock as it slowly solidifies and reaches its full "growth" of the original raft ingredients AND the now drawn out cloudiness of the original stock it was PURPOSELY stirred into. initially stirred to make full contact as to be able to suck it...clear when simmered. When you make your original stock it should only come to a slow simmer and remain and not stir so it will be as cloudless initially as possible. Some people don't mind the cloudiness so they" BOIL THE HECK OUT OF THEIR BONES" but that's not technically the correct way. Slow gentle simmered is the preferred way,but to each their own. So in summary Consumme is a completely separate technique for the purpose of clarification ( much like this lengthy dissertation, sorry) of an existing stock ,which has been made by its own different process.

That doesn't sound right. Not right at all.

Nothing should be boiled in a stock. That's breaking one of the 4 golden rules.

And which would those be?

1. Everything Cold 2. Use an Acid 3. Once raft forms don't touch it 4. Never Boil Just some guesses

Yep. This is done in classic French cuisine. Once your consomme is done, you can add 1-2% gelatin while its still hot and it will gel when it cools (takes about 24 hours to fully set). You can also add bloomed gelatin shoots at the same rate to cold consomme, heat gently while stirring until dissolved, and then allow to cool and set.

If you have dogs, you can put it in their kibble. By the time the clarification process has ended, it's pretty flavorless.

+david steward Nope. That's the bitch of making a consomme. If the raft breaks, you'll need to strain the stock and start over with a fresh raft.

+Jacob Burton what can i do with the raft after making the comsomme, throwing away would be a big waste

What's all this i read about making it in a pot with a spigot to not disturb the raft and drain from the bottom?

my husband makes chili out of the leftover raft when finished making consommé. It is delicious.

The pot I grabbed was barely big enough to fit all the ingredients; I didn't re-shoot the video with a larger pot because I'm lazy. Feel free to use whatever sized pot you find convenient.

Luis Meloni Awesome. For more information, I would highly recommend that you check out the Stella Culinary School Podcast (stellaculinary.com/scs) and our How to Cook Video Index: stellaculinary.com/how-to-cook-video-index

Yep. Absolutely. Just use the ratios outlined in the video and you're good to go.

Hi Elizabeth. I posted the recipe and basic ratio in the show notes page found here: stellaculinary.com/cooking-videos/sauces-soups/sns-018-how-make-consomme-classic-clarified-stock. Let me know if you have any other questions.

I like to switch it up a bit. When doing a lot of vegetables, I prefer to use the chinese vegetable cleaver. They're easy to use, easy to sharpen...

The clarification raft will remove some flavor, so the meat and mirepoix are added to replace the lost flavor. I talk about it in more detail in this post: stellaculinary.com/podcasts/video/how-to-make-consomm%C3%A9-clarfied-stock-or-broth

I mean it's edible. There's not going to be any real taste because it all that flavor went into the stock. My classmate, when we did a consomme, took it home and fed it to his dog

It's adding those flavors much in the same way you did when you made the original stock. Consomme is not only purified stock, but more concentrated.

It also supplies more protein, which helps form the cake above the consomme.

Still looks really wasteful.

my husband makes chili out of the leftover raft. It is delicious.

Great question. What you're talking about is gelatin clarification. Either way, flavor gets trapped in the matrix, whether it's a matrix made of egg whites or gelatin. The freezing and thawing approach takes about 3 days from start to finish (one day to freeze and about 2 days to fully thaw in the fridge). It also takes up valuable real estate in the fridge and freezer, something that a lot of home and professional kitchens don't have, especially when make large batches of consomme. When making a meat based consomme, I prefer to use the classic method because it only takes about an hour (plus some prep time), and the meat and mirepoix add more flavor, which is trapped in either the egg white raft or the gelatin matrix (when using the freezer method). If you want to make a consomme that isn't meat based, gelatin clarification works especially well, since you may not want a raft made up of egg whites, meat and mirepoix, which would adversely effect the flavor. A great example of this would be fruit or vegetable based consommes. However, if going this route, I actually prefer agar clarification, which is much faster and has a better yield. For more info on agar clarification, check out this great post by Dave Arnold over at Cooking Issues: www.cookingissues.com/2010/07/20/simple-agar-clarification-1-year-anniversary-plus-a-rundown-of-current-clarification-techniques/ With that said, I do plan on doing an agar and gelatin clarification video in the future, but I wanted to make sure everyone learned the classic approach first, allowing them to put the more modern approaches into context. Let me know if you have any more questions, and thanks for watching.

Afterall you are the real teacher, chef! You teach the beginners like myself to do the basic stuffs first.🙏👍

Me too, I don’t understand it

You don't HAVE to. It's done to reinforce flavor for the finished product.

Carrots, leeks, onions, chicken thighs is what I saw

As the egg whites slowly coagulate, they form a fine mesh protein network that acts like a built in strainer. The egg whites actually do the heavy lifting of the clarification process. I discuss it in depth in this episode's show notes: stellaculinary.com/podcasts/video/how-to-make-consomm%C3%A9-clarfied-stock-or-broth

+Soren Ingram Exactly. While the egg whites are filtering out the particulate matter, they are also trapping flavor. The meat and vegetables help to replace this lost flavor.

Thanks. and Happy Hollandaise !

Off this topic .. Looking for a book / site that has taste / flavor combinations.. Any suggestions..?

+Soren Ingram Yes. Check out the Flavor Bible. You may also be interested in my book; the whole first section is on Flavor Structure, and you can download that section for free: stellaculinary.com/shop/online-courses/culinary-bootcamp/chef-jacobs-culinary-bootcamp-workbook-and-f-step-curriculum

Spread the food concepts-Ideas..! Thanks These are for every one of our species .. And let us all allow the knowledge to fly..

Dude it tastes like haeven

Jyo Shigeru Now I wanna taste it ;-;

magebotjz2 magebotjz2 I plan on doing separate videos on both gelatin and agar clarificaiton, but wanted to start with the classic approach to consomme first. With that said, when making a meat based consome, I prefer to go traditional. This is because no matter what filtration system you use, when particulate matter is removed from a liquid and clarified, some of the flavor is removed too.With a clarification raft, I have the opportunity to reinforce some of the flavors lost to clarification, plus I can get the whole process done in about 60 minutes (versus 2-3 days for gelatin clarification).When clarifying something like fruit or vegetable juice, especially if I don't want to effect the "fresh" flavor by applying heat, I would use agar clarification, which works like gelatin, but can be done relatively quickly (no freeze/thaw cycle necessary).Here's a good article on Agar clarification if you're interested: www.cookingissues.com/2009/07/14/agar-clarification-made-stupid-simple-best-technique-yet/

Jacob Burton That sounds really cool. Although I don't think he ever added agar. But idk I just watch his videos I haven't tested it out yet. But yeah I love all your videos. The only thing I hate is when people try to undermine you and say "omg you did this wrong". I think if you were a big name like heston they wouldn't ever do that and they'd just agree with you all the time. Honestly, I think I prefer your videos because I feel like you work with ingredients that I can actually buy and that look similar to the stores. Not some highly expensive products like bresse chicken from france.

magebotjz2 Just to clarify, Heston uses gelatin clarification, which works well, but doesn't add flavor and requires a freeze and thaw cycle. The people behind Ideas in Food and Cooking Issues developed a way to use agar instead of gelatin for clarification. When using agar, it doesn't have to be frozen and then thawed, only agitated, thus saving time, and making it more efficient (albeit slightly more finicky).

Jacob Burton Damn... that makes more sense now that I think about it. Without gelatin obviously the frozen stock would just turn back into a liquid because there is nothing to hold the gunk together to prevent it from passing through the cloth. I'm so embarrassed *face palm Thanks :)

Gelatine filteration is a brilliant technique, but it has some obvious drawbacks. First and most importantly, it is very wasteful, as much of the liquid is retained in the gelatinous mass left in the cheesecloth. Secondly, the strained liquid is gelatine free, thus doesn't have the great mouth feel of a traditional consomee (this, of course, can be countered by adding gelatine after the process). And, of course, takes a very long time. On the other side, it is extremely easy to do, and gives amazing results

Brent Lewis The temperature of simmering liquid is about 180F, and since we simmer a consomme for about 45-60 minutes, the raw chicken added at the beginning of the process is thoroughly cooked.

Yep. A chinois will work. The cheese cloth is their for insurance.

@@JacobBurton i see, thanks chef 🙏🏻

chervil and tarragon