Consommé
Consommé
Consommé (/kɒnsəˈmeɪ/; from French consommer, "to consume") is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment.
Etymology
The term "consommé" is derived from the French word consommer, which means "to consume" or "to use up". This refers to the long, slow cooking process used to extract as much flavor as possible from the ingredients.
Preparation
Consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, causes impurities to be drawn out. These impurities then coagulate with the egg whites and the proteins, which can be removed through a process known as rafting.
Varieties
There are several varieties of consommé, including:
- Beef consommé: Made with beef stock.
- Chicken consommé: Made with chicken stock.
- Fish consommé: Made with fish stock.
- Vegetable consommé: Made with vegetable stock.
Related Terms
- Bouillon: A clear, flavorful broth made by simmering meat, fish, or vegetables in water with herbs.
- Broth: A savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.
- Stock: A flavored liquid preparation, it forms the basis of many dishes, particularly soups, stews and sauces.
- Mirepoix: A mixture of chopped celery, onions, and carrots.
External links
- Medical encyclopedia article on Consommé
- Wikipedia's article - Consommé
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