Consommé definitions
| Word backwards | émmosnoc |
|---|---|
| Part of speech | The word "consommé" is a noun. It refers to a clear soup or bouillon that has been clarified, usually through the process of simmering with egg whites and other ingredients to remove impurities. |
| Syllabic division | con-som-mé |
| Plural | The plural of the word consommé is consommés. |
| Total letters | 8 |
| Vogais (2) | o,e |
| Consonants (4) | c,n,s,m |
Consommé is a clear soup that is known for its intense flavor and delicate clarity. This soup is made by simmering meat, vegetables, and aromatics in water, then clarifying the broth to remove impurities, resulting in a crystal-clear liquid with a rich taste.
Ingredients and Preparation
To make consommé, chefs typically begin by combining ground meat with mirepoix (a mixture of carrots, celery, and onions), egg whites, and sometimes tomatoes. This mixture is then added to a pot with cold water and gradually heated, allowing the proteins in the meat and egg whites to coagulate and create a "raft" that traps impurities as they rise to the surface.
Clarification Process
As the consommé simmers, the impurities are drawn to the surface and can be skimmed off, resulting in a clear broth. The consommé is then carefully strained through a cheesecloth or fine mesh strainer to remove any remaining solids, resulting in a clean, flavorful liquid.
Serving and Variations
Consommé can be served hot or cold and is often garnished with finely diced vegetables, herbs, or a splash of sherry. This versatile soup can also be enhanced with additional ingredients such as poached eggs, dumplings, or shredded meat.
Consommé is prized for its depth of flavor and clear appearance, making it a luxurious and elegant dish that is often served as a first course or palate cleanser in fine dining establishments.
Consommé requires time and attention to prepare, but the end result is a refined and flavorful soup that showcases the chef's skill and dedication to creating a perfect, clear broth.
Consommé Examples
- The consommé was the star of the gourmet dinner party.
- The chef prepared a clear consommé using a special recipe.
- She savored every spoonful of the rich consommé on a cold winter day.
- The restaurant's menu featured a traditional French consommé soup.
- The consommé was served as a starter before the main course.
- The culinary student practiced making consommé to perfect her skills.
- The delicate consommé was made by simmering beef and vegetables for hours.
- He added a touch of sherry to the consommé for an extra depth of flavor.
- The consommé was strained multiple times to achieve its clarity.
- The chef's secret to a delicious consommé was using high-quality ingredients.