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FAQs

Why is consommé hard to make? ›

Making consommé isn't difficult, but it does require time, patience, and a watchful eye, because during the clarification process, you must simmer the soup for quite some time without allowing it to boil.

One of the hardest parts of this dish is cooking the meat correctly, and not over cooking it. Typically a beef wellington's tenderloin should be at a medium rare – which is not always an easy feat to achieve.

Also, a few tasters noticed that soups made with consommé had a little more body than soups made with broth from the same brand, but the difference wasn't significant. We also found that we were able to swap out broth for consommé in recipes without much difference, save for one element: salt.

A large amount of meat only yields a small amount of consommé; in some recipes, as much as 500 grams (1 lb 2 oz) of meat can go into a single 250-millilitre (9 imp fl oz; 8+1⁄2 US fl oz) serving. This low yield is part of what has traditionally given consommé its refined reputation as an expensive dish.

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What is the hardest chef dish to make? ›

1. Consommé Devilish dish: A clear soup made from meat, tomato, egg whites and stock, slowly simmered to bring impurities to the surface for skimming. Techn-eeek: Even some of the most experienced chefs cannot master the complex clarification process required to make consommé.

Consommé

Widely used as the metric of a chef's ability, consommé is one of the most challenging dishes to cook. Despite its light and small yield, traditional consommé requires a large amount of meat; which is why it was long associated with society's upper classes who could afford such extravagance!

On your meal prep day, focus first on foods that take the longest to cook: proteins like chicken and fish; whole grains like brown rice, quinoa, and farro; dried beans and legumes; and, roasted vegetables.

Preparing Consommé

One of the most important rules about making consommé is that it should not be stirred during the simmering process. Stirring or otherwise agitating the liquid while it simmers will disrupt the clarification process, so the consommé will turn out cloudy.

the proteins are what make up the hazines. You see these as the that happens just before it boils. If you boil it, these proteins break down to smaller bits that dissolve and make the broth cloudy again, permanently.

Which is a common reason that the clarification process may fail when making a consommé​? It was stirred after the raft was formed. Only a cold and degreased stock or broth will clarify. How is a broth different from a​ stock?

While broth appears cloudy, consommé is generally clear and pristine. That's because it goes through a detailed process of clarification, leaving a richly flavored, filtered soup that's ready to eat. It requires no fancy kitchen gadgets to make it from scratch, instead relying crucially on egg whites.