Has anyone made a consommé, is it hard to do?

Question

For the past couple of years I've wanted to try it but haven't yet. It seems easy but it also seems like it's either right or wrong, no in between.

For the ones that don't know it's a clear soup that can also be used as a broth/stock for other dishes.

Answer 1

Making a true consomme is actually quite a difficult process. While some tend to think it's just a "soup bone" boiled forever or a soup with "chopped vegetables", a true consomme is an extremely clear a flavorful broth, made with meats in vegetables, but all of which do not even leave behind the slightest trace. The consomme is clarified with a raft, which is a mixture of crushed vegetables, ground meat, and egg whites. Tomatoes are added later, since the acid from tomatoes can affect the raft. The raft picks up all the bits and pieces that might be floating in a regular rich broth, to make it clear. The entire process takes some practice and some kitchen know-how, but msg me for the full details on making a real consomme, if you're still interested in a difficult undertaking.

Answer 2

Start with a really great soup bone and begin to boil. And boil. And boil until you have a consume. Remove bone. Add some gelatin if you like and put the whole soup slop in the fridge. When it is cooled you can break it up into chumkies.

Answer 3

no it's not hard to do.
all a consomme' is,is stock that has been strained.
say you want beef consomme',take some beef put it in a pan to boil,add some salt,pepper,garlic,chopped onion,and some chopped celery let it boil for 30 to45 min then pour through a strainer.
there you go consomme'