Introduction to Making Consommé

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Consommé is a clear, flavorful broth made by clarifying stock or broth. It is considered a pinnacle of culinary technique due to its purity and depth of flavor. The process involves using a mixture called a “raft,” composed of egg whites, ground meat, and vegetables, to trap impurities and fat, resulting in a crystal-clear liquid.

Key Components of Consommé

1. Stock/Broth: The base, which can be made from beef, chicken, or vegetables. It should be rich in flavor but not too fatty.

2. Clarification Mixture (Raft): Consists of egg whites, ground meat, mirepoix (onion, carrot, celery), tomatoes, and sometimes herbs and spices.

3. Seasoning: Salt and additional flavorings such as herbs and spices.

Equipment Needed

1. Large Pot: For simmering the consommé.

2. Fine Mesh Strainer/Cheesecloth: For straining the clarified consommé.

3. Whisk: For mixing the clarification mixture.

4. Ladle: For skimming and serving.

5. Thermometer: To monitor the temperature.

Steps for Making Consommé

Preparing the Stock

1. Choose Your Stock:

  - Homemade Stock: Ideally, make your own stock using bones (beef, chicken, or vegetable) simmered with mirepoix and water for several hours.

  - Store-Bought Stock: If using store-bought, choose a high-quality, low-sodium option.

2. Degrease the Stock:

  - Chill and Skim: Chill the stock in the refrigerator until the fat solidifies on the surface. Skim off the solid fat before starting the clarification process.

Making the Clarification Mixture (Raft)

1. Ingredients:

  - Egg Whites: Use about 4-5 egg whites per quart of stock.

  - Ground Meat: Use a lean meat such as chicken or beef.

  - Mirepoix: Finely chop equal parts onion, carrot, and celery.

  - Tomato: Chopped or pureed (provides acidity and helps with clarification).

2. Mixing:

  - Combine Ingredients: In a bowl, whisk the egg whites until frothy. Add the ground meat, mirepoix, tomato, and any additional herbs and spices. Mix thoroughly.

Clarifying the Stock

1. Heat the Stock:

   - Initial Heating: Pour the stock into a large pot and gently heat to a simmer (around 120°F or 49°C).

2. Add the Raft:

  - Combine with Stock: Gradually add the clarification mixture to the stock while whisking to ensure it is evenly distributed.

  - Heating: Slowly bring the mixture to a simmer. As it heats, the egg whites will coagulate and rise to the surface, forming a raft.

3. Simmer and Monitor:

  - Gentle Simmer: Keep the consommé at a gentle simmer (around 180°F or 82°C). Do not let it boil, as boiling can break the raft and cloud the consommé.

  - Cooking Time: Simmer for about 45 minutes to 1 hour. During this time, the raft will trap impurities and fat.

4. Creating a Chimney:

   - Hole in the Raft: Carefully create a hole in the center of the raft using a ladle. This “chimney” allows you to see the clarity of the consommé and also facilitates ladling the clear liquid.

5. Straining:

   - Remove the Raft: Carefully remove the raft using a slotted spoon or ladle.

  - Strain: Strain the consommé through a fine mesh strainer lined with cheesecloth to catch any remaining particles. For extra clarity, you can strain it twice.

Finishing the Consommé

1. Seasoning:

  - Taste and Adjust: Taste the consommé and adjust the seasoning with salt and any additional herbs or spices as desired.

2. Serving:

   - Garnish: Serve the consommé hot, garnished with finely chopped herbs, julienned vegetables, or small pieces of cooked meat, if desired.

Tips for Successful Consommé

1. Quality Ingredients: Use a rich, well-flavored stock as the base.

2. Temperature Control: Maintain a gentle simmer to prevent breaking the raft.

3. Patience: The clarification process takes time; rushing can result in a cloudy broth.

4. Degreasing: Properly degrease the stock to ensure a clear final product.

5. Straining: Use multiple layers of cheesecloth or a fine strainer to achieve maximum clarity.

Safety Considerations

- Food Safety: Ensure all meat and eggs used in the raft are fresh and handled properly.

- Temperature: Monitor the temperature to avoid boiling, which can cloud the consommé.

By following these detailed steps and tips, you can master the technique of making a perfect consommé, resulting in a beautifully clear, rich, and flavorful broth.

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