Broth and Consommé explores the art of crafting flavorful stocks and masterfully clarified consommés, essential skills for any cook. The book focuses on transforming simple ingredients into elegant, translucent soups. It emphasizes the importance of high-quality ingredients and precise techniques, such as skimming, to achieve a pure, rich stock. Readers will discover how protein coagulation plays a crucial role in clarifying consommé, a process explained in detail using techniques like egg white rafts.
The book begins with the foundational principles of stock making, covering various types and essential equipment. It then systematically develops clarification techniques, culminating in recipes showcasing diverse consommés from around the world. By combining detailed instructions with scientific explanations, Broth and Consommé aims to empower readers to understand the why behind the how, encouraging both precision and innovation in their culinary practice.
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