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.
{ 21 comments… read them below or add one }
I thought the stock should have no fat anyway? Why would straining frozen gelatin make it devoid of fat?
There will always be a minuscule amount of fat in any stock, just enough to effect its clarity. But really its all the particulate matter that passes through the chinois that really has the effect on your stock’s clarity.
Oh, then that’s clears things up. By the way, when’s 17 coming out? Can’t wait.
Soon. I’ve been working on a couple of projects simultaneously which I’ll talk about in the next podcast, which should drop in the next few days (hopefully).
Why does using gelatin in the stock help to clarify the impurities. what is the chemisrty behind this
Its not so much chemistry, but rather physics. When you freeze the gelatinized lobster stock, the freezing process causes the formation of ice crystals within the gel. At a microsopic level, these crystals break apart the structure of the gel, allowing water to pass through and seep out. However, the gelatin is still able to hold on to the larger particles. As it melts, the consomme seeps out, and the larger particles stay on the filter (cheese cloth etc).
Great explanation Nikko!
If i am attempting to make a turkey consomme, can i use the naturally occurring gelatin to achieve the same effect?
Brilliant! This is so much easier than how I previously learned how to make consomme.
This is great, other than the timing issue. I attend culinary school and the classic way we were taught has never once failed, I really like your method and am going to try it out but I don’t see how or why anyone can think making a consomme is “tough” in any way?? Anyways, thanks for this!
do you defrost the stock in the refrigerator? or does it defrost fast enough to still be safe at room temp?
@Kurbee,
Ah yes grasshopper, knowledge is power! Its one thing to have a chef take you through an hour long class of how to make consume and then be able to re-produce, then to just try and wing it from a cookbook. Also remember that as a chef, when you run your own kitchen, developing fail safe processes and recipes is a major part of your job; sort of clearing out the underbrush before the fire is set.
This method takes a lot of the possible errors out of the equation; the raft not being set right, the temperature being too hot or too cold. And if everything goes right, they still have to take care while straining.
Yes, this method does take some advanced planning, but I guarantee you that you’ve never seen a clearer consume then when you use this method. Absolutely NO particulate matter what-so-ever. Give it a shot and tell me what you think.
@Greg,
Yes, I always let it thaw out in the refrigerator, since it takes about 24-36 hours for the thawing cycle to complete.
I really want to test this method. What is the ratio of gelatin to liquid that you use? Thanks again for this site it is awesome!
This method resulted in a chicken Consommé which was so clear it was almost like water however it still held color and excellent, delicate flavor. Wonderful Consommé base to play with like adding herbs, sherry, small dice of whatever. Great technique!! Thanks.
@ Greg,
Different types of gelatin will gel at different ratios , so follow the directions provided with the gelatin you bought. There’s no “specific” ratio, you just need enough gelatin to make the stock gel.
@ Pericowest,
Glad you enjoyed the technique.
Hi Jacob, I was wondering what your actual yield is? That is, what percentage of the original product do you get in consomme?
Do you think this will work with a pureed soup, producing a consomme as well?
Thanks!
Jeff
Redmond, WA
I get about 50-60% yield. Perhaps I do not leave it long enough to go to complete yield. The gelatin does seem saturated but the end result is an awesome, clear, incredible consomme. Better result with less hassle than anything else I have tried.
@ Jeff,
My yield is pretty much in line with pericowest; and like he said, you’ll never have a better consume!
the only difference between this method and the classical methods final product, is this consomme loses some not much but some of the rich mouth feel you get from the classical method. This is due to losing the natural gelatin in this method. this method can also be used for a wider array of items, I do a Orange Julius Consomme based on this method. it will really make your taste buds fly.
Also when do you add the onion brulee to your gelatin consomme, or do you not bother? I sometimes feel no need for it as i like my say chicken consomme to be extremely light in color for certain presentations.
If you want a faster result, replace the gelatine with agar.
No need to refrigerate, and the results come through 4 times faster
If you want the mouthfeel of a traditional consomme, dissolve some gelatine into the filtered product