Questa voce sull’argomento cucina francese è solo un abbozzo. Contribuisci a migliorarla consomme of beef le convenzioni di Wikipedia. La parola consommé deriva dal francese consommé, proveniente a sua volta dal verbo consommer, ovvero “consumato”. Per servirlo si usa una particolare tazza con due manici, chiamata appunto tazza da consommé.

URL consultato il 2 luglio 2019. URL consultato il 20 dicembre 2019. Mondadori, 2013, “Brodo chiarificato o consommé – Ricetta base”. Questa pagina è stata modificata per l’ultima volta il 14 lug 2022 alle 11:01. Vedi le condizioni d’uso per i dettagli.

Küchensprache die Bezeichnung für eine Kraftbrühe bzw. Doppelte Kraftbrühen erhält man durch Zugabe der doppelten Menge Klärfleisch sowie größere Menge Wurzelgemüse. Consommé gehört zu den klaren Suppen. Mit dem festen Begriff klare Suppe sind in der Küchensprache jedoch Suppen gemeint, die in dem Sinne “klar” sind, dass diese nicht eingedickt werden, während eine Consommé durch den typischen Klärprozess “klar” gemacht wird. Zuerst wird eine Grundbrühe aus Fleischabschnitten und Knochen des jeweiligen Rohstoffes hergestellt, indem diese gemeinsam mit Gemüse, Kräutern und Gewürzen mehrere Stunden ausgekocht werden. Eiklar und Fleischeiweiß bewirken die Klärung der Suppe. Edward Renold, David Foskett, John Fuller: Soups.

In: Chef’s Compendium of Professional Recipes. Hering, Richard: Herings Lexikon der Küche. Jürgen Herrmann, Thea und Dieter Nothnagel: Lehrbuch für Köche. Wolfgang Bruse, Gabriele Heuermann, Harald Meier, Markus Schröer: Arbeitsblätter Gastgewerbe Fachstufe 1. Diese Seite wurde zuletzt am 13. April 2022 um 20:07 Uhr bearbeitet.

Regelfall durch Anklicken dieser abgerufen werden. Nesta Wikipédia, os atalhos de idioma estão na parte superior da página, em frente ao título do artigo. A clarificação do consommé é uma operação delicada, para a qual existem várias receitas. Pode também simplesmente ser passado por um pano. Coleção Laura Santos, Editorial Lavores, Lisboa. Esta página foi editada pela última vez às 04h09min de 7 de abril de 2019.

Para mais detalhes, consulte as condições de utilização. Please contact the webmaster with any queries. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Consommé is a strong, rich soup which is made by clarifying ordinary broth, simmering it with a combination of egg whites and lean ground meat. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Chicken consommé, perhaps the most popular variety, is made from chicken stock and is a pale yellow color.

In each case, however, the distinguishing characteristics of a consommé are its strong flavor and its clarity. Because it is high in gelatin, which is produced through the cooking of a protein called collagen which is present in bones, consommé also has body, meaning it’s richer and has a more weighty mouthfeel than broth, which tends to be thinner. It also means that a true consommé is not suitable for vegans, or those who prefer not to consume animal products. Consommé is clarified through a process that involves simmering the stock along with a mixture of egg whites and lean ground meat called a clearmeat.