Soups: Part 8

7-3 BEEF CONSOMME

In Step 5, as the soup simmers, flavor is extracted from the raft to give the soup its double strength. It is literally being beefed up. At the same time, the stock is further clarified as convection currents in the simmering pot carry particles upward to cling to the bottom of the raft.

In Step 6, when the consommé has reached its full flavor and clarity (I to 2 hours of simmering after the raft has formed), it is strained through a double thickness of dampened cheesecloth in a china cap.

Here are the important guidelines for making consommé.

Always use cold stock. Always use low heat throughout. Never allow the clearmeat to stick to the bottom of the pot. Stir in the beginning. Always keep the liquid quiet. Never boil. Never, under any circumstances stir after the raft has formed. Never disturb the raft. Measure cooking time from raft formation to make it easier the next time around. Judge doneness by clarity and flavor. Strain carefully, keeping the raft intact.

Versatility in Clear Soups

Stocks, bouillons, and consommés are points of departure for countless clear soups. Following the basic patterns and methods of the soups we have examined, you can make hundreds of different soups by adding almost any ingredients that are compatible in flavor … vegetables, meats, cereal products, croutons dumplings, stuffed pastas, and so on.

The amounts of ingredients and the size of the pieces depend on the cook's intent. You can use flavorful foods as major flavors, as we do in our onion and vegetable soups, cooking them right in the soup so that they enrich the liquid. Or you can use the same ingredients as a garniture to complement or contrast with the basic bouillon or consommé, enhancing its flavor and appearance rather than changing it. In this case you would use them in small amounts and cut them very fine.

A garniture is a specific way of transforming a single basic dish into many different dishes. It is a term often confused with garnish:

Garnish is something edible added to a finished dish entirely for eye appeal, such as a sprig of mint or parsley beside a lamb chop or a cherry in the center of a grapefruit half. A garnish may be eaten but that is not its purpose.

Garniture is something edible added to a finished dish for eye appeal, flavor, and often-textural contrast, such as croutons added to a bowl of soup. A garniture becomes part of the dish and is eaten with it.

Go To Page: 1 2 3