Consommé
As a home coook, without actually doing it myself successfully, I consider consommé one of the more deceptively difficult foods to make, and one of the pinnacles of skill in broth preparation. I could not find a milkstreet recipe/procedure for this. Am I misguided in my thinking? Is the outcome not worth the effort? Does Christopher, any of the pros, or members have any insight about this?
THANK YOU!
Comments
Hi Christopher - Wow, that's very ambitious for a home cook! I don't think I've made a consommé since culinary school. I just don't find the added effort worth it for anything I'm making at home. Milk Street doesn't have a recipe or technique because we just aren't about fussy cooking. We would rather make a simple broth from water or chicken broth and some highly-flavorful ingredients than spend hours babying a consommé. Consider instead our Miso Broth (miso paste adds tons of flavor), our easy Vegetable Broth (a pungent Parmesan rind is added), or simply adding ginger, garlic, fish sauce, coconut water or milk, chiles, or any bold ingredients to water or homemade chicken broth. No need for perfectly clear consommé around here! Best, Lynn C.
Wonderful. Thank you!