A consommé is made by adding a mixture of ground beef, mirepoix (a combination of carrots, celery, and onions), tomatoes, and egg whites to a broth or broth. Eventually the solids begin to solidify on the surface of the liquid and form a raft, caused by the proteins in the egg white.
Liqueur: A lump of white meat and broth contaminants that build up during clarification will rise to the top of the boiling broth, releasing additional flavorings.
Beef broth is a clear, golden liquid made by boiling hard portions of beef in water, while beef broth is a light and dark yellow liquid made by boiling a combination of egg whites and beef broth, then boiling all the impurities. . Print. Basically, beef consommé is a clarified broth.
If you want to clarify a broth - for example to prepare a broth or simply to have a clear broth as a base for a sauce - conventionally beat the egg white, mostly egg white and possibly some rind, mashed in the cold broth. Then gradually heat the mixture.
The consommé has a pure taste and a distinctive appearance like no other soup. And it’s low in fat, perfect for today’s taste of fatty but lean foods. it’s called glossy meat - egg whites, ground beef or ground beef (except when making vegetarian consumables) and some vegetables and herbs to taste.
Role, audience, format and topic
In cooking, a consommé is a type of clear soup made from a highly flavored broth or clarified broth, a process that uses proteins to remove fat and sediment.
Here’s how to make the broth easy: add the whipped egg whites to the boiling broth. Stop mixing and the egg white will rise to the surface and form - you guessed it - a raft. When it boils, the raft attracts any loose particles.
Often served as an aperitif, the consommé is often served with a simple side dish of brunoise or julienne-cut vegetables. Another feature of the high gelatin content is that it gels after cooling, making it the basis for making aspic.
1 1/2 to 2 hours
Bearing failure is usually simply due to contamination or particles in the bearing. When the broth boils, some of the fat will be emulsified in the liquid, which can make it cloudy. Another reason for the uncertainty is that the stock was not or was not scarce.
Double share of consumption. A clear broth that uses ground beef and / or egg white to clarify the broth. Double consumption the consumption is halved.
These terms are somewhat, but not entirely, interchangeable. Broth is the liquid left over after cooking meat, fish or vegetables in water. The consommé is a clear liquid obtained by preparing homemade broth. This is usually done with egg whites.
Traditionally, consommé is prepared by adding coagulated egg whites to the liquid and simmering to obtain solids which are then removed to make broth. This simple method creates a tasty, aromatic broth that you can easily add any plants or herbs to when the broth is ready.
If you are looking for a substitute for beef consumption, it is best to use beef broth, broth or mushroom consumption. Homemade soup is also a great option if the weather permits. Cooking can take several hours, but the end result is much better than a store-bought product.
Eggs, especially egg whites, can lighten or lighten a wide variety of liquid products, including supplies, broth, and even wine. As the liquid heats up, the added protein solidifies and traps small particles.
Protein Coating Technique
It can also lead consumers to believe that the broth contains more chicken than it actually does. Additionally, bouillon cubes stimulate appetite, which means they can promote obesity. They also contain saturated fat, and although it is a small amount, saturated fat makes the consumption of nuts quite unhealthy.