Making Lemongrass Consommé

[Fabriz2o]

that's a chicken broth!

[pasangdcs]

STUPID THIS IS NOT CONSOMME BITCH!!

[aaronfitz]

it probably tastes good but it is not consomme, its chicken stock

[cliffcox66]

Even adding the green part of the leek will NOT turn the broth green. As well, the green top is bitter, but after a long simmer, the bitterness is removed. As others state, NO EGGWHITES, which cause particulate and proteins to adhere and form a raft. This is utterly mis-represented. But it still may taste good as is.

[Lindamiami9]

that consome is not clear at all.

[iptikhar]

yup! egg whites?

[ChallengeDK]

Where's the egg whites?

[xXxEmzLoveRockxXx]

Stock**

[xXxEmzLoveRockxXx]

A consomme has egg whites blended with the type of meat mince u want and mirepoix and mixed into the stick itself and then simmered which forms a layer on the top to suck out the cloudiness and makes it perfectly clear..

I don't know how you can call that a consomme coz it certainly is not

[muayjitsu87]

What about the rest of the food? Discarded?!

[screamingdean5]

This chef actually won her part of the preliminary on Top Chef Masters. Whether or not she can win the whole thing remains to be seen.

[Plorena123]

if you dont want the flavor of the salery then y do you add some??

[Plorena123]

same crap you knew wat i ment a**hole

[juxto123]

yah u didnt need to corect him like that

[screamingdean5]

I think the celery helps to add to the flavor without dominating it.

[chefjessi08]

Pretty much the same... julienne veggies, egg white, tomato, egg shells, ground meat.

It is a bit of a pain, I suppose? Maybe that's why she didn't?

[drkangelx]

this is the first time i've ever seen a consomme made w/o a raft. i was taught to make consomme in the traditional way using a raft. is this technique a longer process than if done traditionally?

[chefjessi08]

I've never seen a consomme made without a raft either... well, I've also never made a consomme outside of culinary school so maybe that's why, ha.

[drkangelx]

touche' haha yah same here, now i remember how it was said that some of the techniques learned in school won't be used in the real industry. this is just one example i s'pose

[SCOTTISHPATRIOT85]

so what do you use outside culinary school?

[SCOTTISHPATRIOT85]

yeah i was always taught to make a raft with egg whites, egg shells, and julienne of vegetables, then syphon out the clear liquid.

[SCOTTISHPATRIOT85]

doing the raft would be much clearer in my opinion, i wonder why she didnt do it?

[onlyonesimone]

i have got to cook this! thanks for the recipe!