What is the difference between beef consomme and beef broth?

Question

Which one is richer in flavor and how are they different?

Answer 1

beef broth is slowly simmered with veggies and roasted beef bones for hours. this process allows the natural albumen in the marrow to thicken the stock.
beef consume is simmered or "clarified" with a raft made of egg whites, protein, and veggies for flavor. consume has very little or no food particles in it and is very flavorful.

Answer 2

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Consomme is a clear, strong broth often served as the first course of French meals. Consomme is made from stock but is clarified by straining the stock. It can be made from traditional meat stocks or from vegetables. Stock itself is made from lengthy cooking, particularly of vegetables or the bones of meat in order to yield a broth. Traditionally consomme also has egg whites added to it when the stock is cold. The consomme is then reheated and impurities are theoretically supposed to stick to the egg whites. Once the consomme is fully hot, the egg whites tend to form foam at the top. This is pushed to the side and the consomme is then strained again. The result is a clear golden to brown soup. Broth and consomme are both types of soup. The water in which you poach a chicken or beef ribs is technically a broth. If you try to make a classic sauce with broth, it will be too light. Note that broth is not made from boiling bones, thus it does not have the collagen found in stock, therefore, broth is much more thin than consomme. Additionally, broth isn't clarified.

Answer 3

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RE:
What is the difference between beef consomme and beef broth?
Which one is richer in flavor and how are they different?

Answer 4

beef consomme is beef stock (made from roasted beef bones, not meat) that has been clarified using a "raft" made usually of ground beef and egg as a binder (this will float to the surface as it cooks and take all the impurities in the stock with it).

Answer 5

what can i do to make the beef stock milder, taste like consomme

Answer 6

Consomme is stock reduced and clarified by using a egg white "raft". Beef broth is just reduced beef stock so its richer than stock.

Answer 7

consommé = is from broth or stock and tomato, ground meat, eggwhites, celery, onion, carrot

stock = made from bones

broth = made from meat

http://en.wikipedia.org/wiki/Main_Page
A consommé is made by adding a mixture of ground meats or mousselin 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.

Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish.

Broth differs from soup stock, in that stock requires bones and water; whilst broth requires the meat instead of bones.[1] Broth is not cooked as long as soup stock and has a milder taste. Broth also contains less gelée, or gelatin because bones are not used. While these definitions are popular they are not universally accepted, and often the terms are used interchangeably (as in "vegetable stock", or a liquid that's been made with both meat and bones served as soup).

Answer 8

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Answer 9

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 10

In the superstore, fruits are usually chosen far too soon. Some are rocks, many are bitter. Some of the fresh vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.