LCB Notes
My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.A link back to Will's Eats.
Monday, August 15, 2005
#17 Potages, 2e part:Consommé, Oignon, Marseillaise
No secrets here - again, a pretty simple technique
Consommé:
Soup is easy.
Consommé:
- Salt the bouillon before mixing w/ the clarifying stuff
- You need something acidic in the mix too (e.g. tomato)
- Mix sinks to bottom, forms "raft" floats to top.
- Break through w/ ladel where bubbling/boiling appears to be coming thru
- After nn minutes, stop & let sit 20 min or so - raft will start to sink again
- Skim off clear clear consomme!
- Carmelize onion (accroding to color desired)
- some prefer chicken stock, or consomme
- Pain must be dry to float
- Not w/ salmon, tuna, sardine (red &/or oily fishes)
- Yes, swimming crabs, langosinta heads (add late in the cooking process)
Soup is easy.
posted by willson @ 12:30 
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