hva betyr consommé

[Minn]

Hei

 

noen som vet hva consommé er?

og hva som er forskjell på consommé og buljong ?

[wooldoor]

Hei

 

noen som vet hva consommé er?

og hva som er forskjell på consommé og buljong ?

 

 

Fra Caplex:

consommé (fr.), kraftig, klar kjøttkraft (buljong).

[ahpadt]

In cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified usually through a fining process involving egg protein.

 

A consommé is made by adding a mixture of ground meats or mousseline with mirepoix, tomatoes, and egg whites into either bouillon or stock. This is then slowly brought to a simmer, and carefully kept there until the desired product is reached. The act of simmering brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, all the solids will form a 'raft' at the surface of the liquid, which is held together by the egg protein. The resulting concoction is then a clear liquid that has either a rich amber colour (for beef or veal consommé) or a very pale yellow colour (for poultry consommé). It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and then is put through the lengthy process of skimming all visible fats from its surface. When meat is being prepared for consommé, as much fat as possible should be trimmed. Cartilage and tendons should be included because these contain gelatin, which enhances the flavor of the soup. If beef or veal is used, shin meat is ideal because it is very low in fat, very high in gristle, and undesirable for most other purposes. The meat is best if it is ground very fine into mousselin.

 

Stock is a flavoured water. It forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering various ingredients in water, including some or all of the following:

 

Bouillon, in French cuisine, is simply a broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones and or with shrimp, or vegetables in boiling water.

[Jørgen Sørheim]

Står ikke dette i lærebøkene?

[toazty]

åhh.. bringer meg tilbake til læretiden.. consomme... herlige greier..

ikke mange som lager slikt lenger..