tag:blogger.com,1999:blog-942946300793285698.post1916966311028232014..comments2023-12-07T13:40:13.020-08:00Comments on Culinary Alchemy: Commencing Clarification - Chicken ConsomméShane T. Wingerdhttp://www.blogger.com/profile/16888895986379282058noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-942946300793285698.post-78324369253062649992011-10-12T11:01:23.585-07:002011-10-12T11:01:23.585-07:00Oh, and there are other methods of clarification. ...Oh, and there are other methods of clarification. I wrote a little about some on my post about consomme.Spycookhttps://www.blogger.com/profile/15449493642070408613noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-90275790093264584232011-10-12T10:56:45.870-07:002011-10-12T10:56:45.870-07:00Use the raft in a meatloaf and affines of ground m...Use the raft in a meatloaf and affines of ground meat & veggie food products. Work it up with some home made mayo (flavored any way you like).Spycookhttps://www.blogger.com/profile/15449493642070408613noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-52450192720834076362011-03-04T14:19:34.231-08:002011-03-04T14:19:34.231-08:00Martha - It's the color of the bowl that makes...Martha - It's the color of the bowl that makes it look like it's "creamy' it's still clear in the last picture. I tried to adjust the lighting to produce a shadow in the bowl from the tarragon, but it didn't work too well. ;)Shane T. Wingerdhttps://www.blogger.com/profile/16888895986379282058noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-78205259832202529382011-03-04T13:57:37.218-08:002011-03-04T13:57:37.218-08:00This was very interesting. I'll bet this would...This was very interesting. I'll bet this would prevent my homemade chicken stock from tasting so blah!<br />But what did you add to go from the clear,amber liquid (after simmering) to the creamy golden consomme in the soup bowl?Marthahttps://www.blogger.com/profile/04520196093192527101noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-74244949292877605482011-03-03T11:34:36.668-08:002011-03-03T11:34:36.668-08:00Any time, Patti. ;)
You are correct. You are ...Any time, Patti. ;) <br /><br />You are correct. You are correct, the consomme absorbs most, if not all the flavor of the meat. and while this makes an intensely rich consomme, it leaves the raft tasting closely akin to cardboard. <br /><br />That is part of the reason I don't make it that often. I suppose if you omitted the leek, it would be possible to feed it to your pets. I will have to experiment next time and see if I can come up with a solution to salvage the "raft" for human consumption.Shane T. Wingerdhttps://www.blogger.com/profile/16888895986379282058noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-27157694273965688252011-03-03T11:14:04.966-08:002011-03-03T11:14:04.966-08:00I never really knew what consomme was, thank you s...I never really knew what consomme was, thank you so much for helping me to so thoroughly understanding it. My hubby would be totally aghast at me throwing away meat. I am sure it doesn't have a lot of flavor left to it after the process though.Patti T.https://www.blogger.com/profile/00203629964623921179noreply@blogger.com