Consume is a stock that has been clarified to the point where it contains no fat or particulate matter. The classical clarification technique is an art form in itself, with each chef using a number of variations to get the clearest stock possible.

If you attend culinary school, it is only a matter of time before they (1), teach you how to make consume, and (2) test you on it as a fundamental skill. Being able to make a perfectly clear consume is the mark of a great chef.

The only problem is, the classical technique which involves floating a protein raft made of mirepoix, meat, eggs and eggshells is finicky to say the least. There are any number of things that can go wrong when using this technique, and it requires constant babysitting with no guarantee that you will end up with your desired finished product.

In the picture at the top left of this post I show a lobster consommé which I made using lobster stock and gelatin sheets. The process is very simple and has bullet proof results. People who don’t know this trick will beg you for the “secret” you use to get your consommé so damn clear.

Using Gelatin To Make Consommé

• Start by making a beautiful lobster stock.
• Strain the lobster stock and gel with gelatin following the directions on the back of the gelatin box.
• Let gel in your refrigerator overnight.
• When your stock has fully gelled, break into manageable chunks and place on a sheet tray lined with parchment paper and freeze overnight.
• After the gelatin has frozen, turn out sheet pan and carefully pull off parchment paper.
• Cut frozen stock gelatin into manageable chunks

Take your chopped up chunks of frozen gelatin and place them in a strainer lined with cheese cloth, suspended over an appropriate sized container. As the gelatin melts, it will release only the pure liquid of your stock, totally crystal clear and devoid of fat. You now have a beautifully clear, perfect consommé.

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In this episode of the Free Culinary School Podcast we talk all about culinary stocks, the foundation to great cuisine. Stocks are probably one of the most important assets that any chef can have at their disposal. If you can’t make a great stock, then you can’t make a great soup, and you can’t make a great sauce.

In the discussion segment we go over in detail the qualities of a great stock. These qualities are:

• A good stock is devoid of fat
• It will have nice body, and good mouth feel; it will not be watery
• It has a good, clean, rich color that is appropriate to the kind of stock made

In our technique segment, we go over the four major stocks that are out there including:

• Veal
• Chicken
• Vegetable
• Fumet (fish stock)

And in the culinary quick tip, I give you a couple of tips that professional chefs use while making stocks in a restaurant kitchen.

Also, as I mentioned in the podcast, there are a couple of tools I recommend you use to make a stock. These are:

• Heavy Bottom Sauce or Stock Pot
• Heavy Bottom Roasting Pan
• China Cap (Conical Strainer)
• Chinois (Fine Conical Strainer)

To get started, listen to the podcast below, then head over to the “How To Cook” section of Free Culinary School.com and read the blog post on How To Make Great Stock.

 

 FCS Episode 2: Stocks, The Foundation to Great Cuisine [49:12m]: Play Now | Play in Popup | Download

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What is a stock?

A stock is a liquid made by slowly simmering ingredients in water to extract their flavor. The French word for stock is “fond,” meaning foundation, a true testament to just how important these flavored liquids are to the cooking process. A great stock is one of the most important asset chefs and amateur cooks have at their disposal.

Ingredients you need to make a great stock.

There are four basic components to any great stock:

Bones – The key element, (unless it is vegetarian). Bones with high collegian content (such as veal knuckle bones or chicken necks and wings) are best for making a traditional stock.
continue reading "How To Cook Stock: The Foundation To Great Cuisine"

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There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted.

Note: If you’ve already read the chicken stock how to; the process of making veal stock is very similar. The few differentiating factors have been highlighted in bold so you may skim through more easily.

The decision to roast the bones is dependent on the final application of the veal stock. If you are making a traditional Veal Veloute, a white veal stock is needed. If you will be using your veal stock as a rich braising liquid, such as braised beef short ribs, I would recommend roasting your bones first.

To make a roasted veal stock, place veal bones, preferably the knuckle portion, in a roasting pan. Roast in a 450° oven for about 1.5-3 hours or until they are a rich golden brown. Remove the roasted bones, and place the mirepoix in the roasting pan. Give the mirepoix a good stir to coat with the fat rendered from the bones. Mix in tomato paste at the basic ratio of 8 ounces per pound of mirepoix. Place back in the oven until golden brown, (about 45-50 minutes).

continue reading "How To Cook Veal Stock"

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There are basically two kinds of chicken stock; brown and white. The only differentiating factor is whether or not the bones are roasted.

Note: If you’ve already read the veal stock how to; the process of making veal stock is very similar. The few differentiating factors have been highlighted in bold so you may skim through more easily.

The decision to roast the bones is dependent on the final application of the chicken stock. If you are making a traditional chicken noodle soup or chicken Veloute, a white chicken stock is needed. If you will be using your chicken stock as a rich braising liquid, either for a traditional Coq Au Vin or maybe just as a reduction sauce, I would recommend roasting your bones first.

To make a roasted chicken stock, place the chicken carcasses and bones in a roasting pan and roast in 450° oven for about 1-1.5 hours or until they are a rich golden brown. Remove the roasted bones, and place mirepoix in the roasting pan, give it a good stir to coat with the fat rendered from the bones, and place back in the oven until golden brown, (about 45-50 minutes).

An optional addition: mix a little tomato paste in with the mirepoix for added body and flavor at the ratio of 4 ounces per pound of mirepoix.

continue reading "How To Cook Chicken Stock"

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