These two measures of quality are achieved through a single process known as clarification … the removing of particles in a stock by a special cooking process. At the same time that the stock is being cleared, flavor is being added to it to make the consommé. Consommé is thus defined as a double-strength clarified stock. It may be made from any kind of stock, though beef is the one most commonly used.
Making consommé is a long and exacting process.
7-3 BEEF CONSOMME
Yield: 1 gallon = 16 8-oz portions
Major Flavor = [1 LB lean ground beef]
Body = [5 qt beef stock, cold]
Flavor Builders = [Clarifiers: 8 oz egg whites; 8 oz canned crushed tomatoes] [Mirepoix: 8 oz onions, small dice; 4 oz celery, small dice; 4 oz carrots, small dice] [6 parsley stems, finely chopped; pinch thyme; ½* bay leaf; 2* cloves; ½ tsp. Crushed peppercorns; *seasonings*]
Basic ratio: 1 LB beef + 1 LB mirepoix / 5 qt stock
1. Mix thoroughly all ingredients except stock to make clearmeat. Chill.
2. In stockpot, place clearmeat and slowly add cold stock, stirring gently to combine.
3. Over low heat, bring to just below boiling point, gently moving clearmeat to keep it from sticking to bottom of pot.
4. Reduce at once to a low simmer.
5. After raft has formed on top, simmer slowly without stirring for *1 to 2 hours until full flavored and clear.
6. Strain, degrease and season *to taste.
Recipe 7-4 gives you a modern version of the classical method.
In Step I you combine very lean ground meat with flavor builders and egg whites to make a mixture called clearmeat. This is what is going to clarify the stock. Chill it thoroughly.
In Step 2 you mix clearmeat with cold, flavorful stock. The cold liquid will dissolve proteins in the meat.
In Step 3 you heat and stir the mixture gently, keeping the clearmeat moving so it won't stick to the pan. As the stock approaches a boil, the clearmeat rises slowly. This is when clarification begins. The egg white and dissolved meat proteins begin to coagulate and gather up all the particles from the stock as they rise. The acid of the tomato helps in the coagulation process.
In Step 4, as soon as the pot approaches a boil, it is reduced to a simmer. When the clearmeat reaches the top it forms a mass called a raft. At this point all stirring stops.
