tirsdag 21. september 2010

The Consummé - Damn it's clear!

First off, i am sorry that i have not been posting as often as i should.


So, i was at school today and learned how to make this clear soup named Consummé. It was actually really easy and i am going to tell you how i did it.

The first thing i did was checking how many we were serving, we were serving around 17 classmates, so it ended up with around 3 liters, heres the recipe.

around 500-600g minced meat.
1 onions
1 celery stick
1 leek
3 carrots
3 liter of broth
"200-300dl potato wine and salt"
eggwhites from 3-4 eggs

This is how we start:

  1. Find a 10 liter or around 5-10 liter sized saucepan. 
  2. Everything in the recipe should be cold.
  3. add 3 liters of broth
  4. Cut vegetables - onions, celery, leek, carrots.
  5. add the minced meat then use your clean hands to make it dissolve while adding cutted vegetables. Then add the eggwhite.
  6. When you have no lumbs left from the minced meat, you can put the saucepan on the oven and let it cook towards the boiling point.
  7. Do not stir the soup, it should slowly cook until everything rises to the top.
  8. You should slowly with a wooden ladle hit the bottom of the pan, and slowly pull whatever might be on the bottom towards you.
  9. Let it cook for about 1 hour ( 70oC )
  10. When it's done cooking, take the pan off the oven, and lookup a cloth and a sieve. Find another saucepan and have the content of the first pan go through the cloth and the sieve into the new saucepan.
  11. Put the new saucepan onto the oven and taste, if it has no taste you should add salt and taste. Add some potato wine, stir a bit, taste again. 
  12. You should now have a really good consummé which they sell at any restaurant for about 20$.

Atleast thats what my teacher told me it tasted.
Hope it tastes!


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