|From Consomme Demo|
by Mike Pardus
A lot of chatter about making consomme on Ruhlman's site this week and some confusion I'd like to clear up. Making consomme is not difficult, but attention must be paid, rituals observed, and rules followed. Apparently, seeking clarity is part of the human condition. Remember: it's the journey toward clarity that's important, it teaches us so much.
The video is in two parts - YouTube couldn't swallow it whole. Please understand that, while shot at the CIA, it was done in one take, by me, using a small, hand held camera. The quality (or lack there-of) does not represent the standards of official CIA video productions.
Here's the Basic formula to yield 1 gallon:
6 quarts white beef stock ( chicken stock will do)
3# very lean ground beef(or chicken) - I prefer heart meat
1# standard mirepoix, chopped fine
12 egg whites, lightly frothed
1 small onion brulee
10-12 oz fresh tomatoes (Use canned or tomato pure in the winter)
Consomme, The Movie, Part Une: The Journey Begins
Consomme, Part Deux: Finding Clarity