How To Make Beef Consomme

[OM3N1R]

I just made this for the first time today for my Cordon Bleu class. Clear as crystal. This is crap.

[realshiznit]

This consomme would be improved with doritos.

[myaclick]

try some doritos

[opl500]

@myaclick For a nice southwestern kick!

[rikkrosss]

too much fat and way to freakin cloudy!

[tommygirl20247]

why is the celery white? i thought it was always green

[wolfy9005]

Way too much shit in that tiny pan.

[PatchOfGrass]

Can you eat the meat/ingredients that was made in the soup ... its like the biggest waste of ingredients ??

[thelongcount]

The classical way to prepare consommé is to strain through cheese cloth.

[FuriousPumpkin]

you strained through the cheese cloth, salted at the end, and did a whole lot of other things wrong. Consomme isn't something you can do shooting from the hip. I only make it for a friend if they're sick. There's a proper way to do things.

[thescaryman]

That wasnt made right, the mixture wasnt made finely enough to properly clarify the stock, which didnt have enough btw, and to get rid of the excess grease on the top you skim it with cheese cloth again on the top. Just everything about this was wrong.

[fallenangel042010]

@thescaryman plus this consomme lacked egg.. smh! -____- i did this right the first time and got a high grade in school with it.. shhhhesh!

[TheJaesus]

It was prepared well enough to explain the basic process, obv not perfect. But good enough to catch the basics. If you want the most clarity possible you would strain through multiple cloths, and try not to break the raft much at all. Also when you have your final product, let it sit for a second,and calm. Then lay your cloth flat on the surface to absorb more fat collecting their. THEN FREEZE IT! When frozen, break the ice into chunks, wrap in cheesecloth, and let it melt into a big funnel

[Moonlightrealgirl]

@TheJaesus i heard that takes away the gelatin so the whole texture of the soup is gone, does that happen?

[thescaryman]

@Moonlightrealgirl Consomme isnt supposed to have a gelatinous texture to it at all.

[Skargos]

Use a Clove, garlic gives it a very sharp flavor. Use 8 layers worth of cheesecloth. It prevents it from getting too cloudy near the end. Even i can do this better

[sargentaaron2004]

That is the worst Consommé I have ever seen prepared, it's not even clear, Consommé IS and SHOULD ALWAYS BE "Crystal Clear".

[pasangdcs]

FAIL

[shammy63]

ok what the hell do you with all the leftovers of the meat & veg?

[Skargos]

@shammy63 It gets thrown away because of all the impurities and because of the egg and raw meat. Its unhealthy to eat it

[JVL8701]

fucking disgusting

[cliffcox66]

Concur. I can see it's certainly clearer than beef broth, but not cyrstal clear as a proper Consomme' should be. perhaps the boils was too high, or the raft was distrubed.

[JCTMify]

It was cloudy because the stock he used was cloudy for starters. Another reason is because he had stired it after it started to simmer. That causes the fat and impuities fron the mirepoix and ground beef to get trapped in the stock. Also cloudyness could have been from not removing the impurities from the stock after nmaking a window in the raft. The final reason it could have gotten cloudy was from having it the heat on too high. It should barely bubble. Probably all of these combined is why.

[heatherobert]

Remind me to never eat consomme. Ick.

[zyruemusic]

MMMM!!!! That looks BOMB to me!!! PEACE!!!

[mama2bluiis]

The reason that consomme is cloudy is because they didn't remove the impurities and fat. All that foam that was in the window of the raft should have been ladled out. It also depends on the quality of the stock used. I am currently taking a fundamentals class and this is on our midterm--it has to be clear or we fail.

[xXxEmzLoveRockxXx]

@mama2bluiis Also I found that if you simmer the consomme too long it makes it go cloudy too.. I noticed that when I cooked it for 45 minutes it was crystal clear, but any longer it went cloudy ! Grr.

[i0hate0this0place]

god... we have a bunch of gordon ramsay's commenting in the section

[grills980]

how do you intend to tie up a peppercorn with twine to a leek???? its a sachet d'epice

[xXxEmzLoveRockxXx]

a sachet? Its called a Boquet Garni. and its made up of peppercorns, bay leaf, REAL thyme, parsley stalk. i hate it when ppl do halfass recipes.

[spinebreakerchick]

@xXxEmzLoveRockxXx wrong that is a sachet. a boquet garni is wrapped in a leek. you hate it when people half ass recipes? i hate it when people get all high and mighty about classical french cooking and really dont know what they are talking about. also the consomme shouldnt have tomato

[xXxEmzLoveRockxXx]

@spinebreakerchick I was correcting them with what they should have used. Read the comment, Dick. I posted this what 4 months ago and you're replying now. :S

And you shouldn't even have to use a boquet garni the flavour of the mince meat and mirepoix and seasoning should be enough.

-_-

[spinebreakerchick]

@xXxEmzLoveRockxXx no seasoning in a consomme lol. go to culinary school then we shall talk

[xXxEmzLoveRockxXx]

@spinebreakerchick Just let it go lol

[psychoslap]

that's the cloudiest fuckin consomme i've ever seen.

[xXxEmzLoveRockxXx]

@psychoslap hahaha so true, its horrible

[tonski2809]

@psychoslap is it cos it was boiling too hard?

[ndrabiatch]

it's because they used that giant idiodic ladel, so all that work to make a raft, and they mix the crap right back in.

[annasalko]

that looks terrible... you should of stirred constantly (not "occasionally" ) until the stock reached 125 degrees then let the raft set

[landis69]

the method was sort of right I don't know why that beef consomme came out looking like chicken consomme. that wasn't really done right.

[landis69]

the parsley and snow peas is just wierd.

[foodjunkie89]

it sounds great but why does it look cloudy?

[AviramG]

the eggwhites destroy the flavor though.

[iamclaya]

you're a dumbass

[hart404]

I used your recipe and it was fantastic. Thank you!