valentine's day recipe:

basic beef consommé

ingredients

crustacean carcasses 700 gm
butter 80 gm
onion 40 gm
carrot 40 gm
brandy 50 ml
flour 60 gm
tomato paste 40 gm
fish stock 1 lt
dry white wine 100 ml
cream 100 ml
bouquet garni sq

production

1. Split stock into two, 2/3's and 1/3 approx
2. Warm the larger amount to just under boiling point and set aside the cold stock
3. Thoroughly mix the mince with the egg white, a little salt, he vegetables (cut into macedoine size) and combine well
4. Add the cold stock and combine well
5. Add to the hot stock in a thick bottom pan
6. Place over a medium heat and stir constantly until it comes to boiling point
7. Do not stir any further from this stage onwards or the clarification process will not work
8. At this stage, allow it to boil rapidly for no more than 10 seconds and turn down to a simmer, the consommé should just break the surface at one point
9. Carefully place in the bouquet garni containing the peppercorns
10. After the meat, etc has formed a raft on the surface, carefully poke holes thorough it (this will allow the consommé to come through and cook the meat thoroughly
11. Gently simmer for 1 to 1½ hours, basting the raft occasionally and gently poking new holes, remove any scum as required
12. Remove from the heat and strain carefully through muslin cloth
13. Skim/remove any remaining fat
14. Correct seasoning only after reducing further if required to strengthen flavour
15. Re-boil just prior to serving (service temp must be close to boiling point)

production notes:

1. Use only good quality ingredients especially the stock. Which must be grease free, has been well strained and can be reduced prior to use if required to ensure strength of flavour
2. Fat will cause an oil slick effect floating on the final soup, so the following points are important
   
   all utensils and pots used must be free from grease / fat
   the mince must be of high quality with minimal fat
   Ensure the egg whites have no traces of egg yolk in them
   
   
3. Break the egg whites up with a fork before using, to assist the break up of egg whites a little vinegar or ice cubes can be added
4. Except for the initial mixing, use hot stock; as this will speed up the clarification process and there is little risk of the egg white and blood settling to the bottom of the pot. This would spoil the flavour and clarification
5. As the consommé comes to the boil, the impurities will rise to the surface. These must be skimmed off at regular intervals to prevent them from going back into the soup and clouding it.
6. After it comes to the boil never whisk or stir it again (do not leave the spoon sitting on the pan!) as this would ruin the clarification process
7. A 'raft' of cooked meat and mirepoix will rise and form on the surface; gently poking holes in the raft with a clean steel or rounded wooden spoon/spatula handle will allow the simmering consommé to seep through and the meat to thoroughly cook. If not done the final consommé is likely to appear to have 'snowflakes' through it, this is uncooked meat protein and cannot be strained out
8. Consommé should be a light amber in colour and crystal clear, with a delicate but distinct flavour
9. The stock use should be the same as the mince : chicken and chicken, beef and beef, etc
10. Choose an appropriate size pan, too large and it will reduce too quickly or too much
11. Allow for a reduction of up to 50 % during the cooking process
    
    after the required cooking time if you started with 2 lt, only approximately 1 ½ lt may remain, which may then require further reduction to obtain the best flavour strength
    
    
12. Removing any floating fat on the final consommé is best achieved by chilling the consommé overnight and removing the oil when it congeals back into a solid
13. Garnishes should be added with care just before serving by either placing into the service bowl and pouring the consommé onto it, or adding after the soup has been poured - depending on the garnish and its delicateness
14. Consommé being an un-thickened soup can lose heat very quickly.
15. Because of this always ensure that the following are adhered to
    
    pre-heat kitchen service equipment : ladles, measuring jugs etc
    it is served as quickly as possible
    plates and bowls and pre-heated
    serve in a bowl with the least surface area as possible
    garnishes are pre-heated if possible (or at least at room temperature)

	stage 01 ingredients are stirred back to the boil
	stage 02 as liquid comes the boil ingredients start to coagulate, rise to surface and form a raft impurities are lifted and carried to the surface
	stage 03 once liquid boils solid raft is formed liquid should be almost clarified
	stage 04 holes are gently poked in raft to allow liquid to simmer through liquid is allowed to simmer for 60 to 90 minutes

poaching, simmering & boiling

The major difference between poaching, simmering & boiling is the temperature of the liquid. different temperatures may also be required for different foods, the following are guidelines only:

poaching	fish	70° to 75°C
poaching	general	85° to 95°C
simmering		95°C
boiling		100°C

Water reacts differently at different temperatures, the following can be used as a rough guideline for temperatures:

minute bubbles adhere to sides and bottom of pan		60°C
as above but bubble rate increases		65°
minute bubbles begin to break from bottom		70°C
size of bubbles increase		75°C
size of bubbles increase, and commence to rise to surface		80°C
minimal surface agitation bubbles barely breaking surface		85°C
surface agitation, bubbles break surface and surface shimmers		95°C
large bubbles breaking surface water on a gentle rolling boil		98°C
large amounts of large bubbles break surface, water on a full, rapid boil		100°C

email chef@tallyrand.info