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R Thibodeaux ha publicado una actualización
Mi primer intento con el consomé de ternera. La preparación fue fácil, divertida, y el plato terminado fue un gran éxito y lleno de sabor. Definitivamente voy a utilizar esta técnica para hacer caldos más ricos.
My first attempt with Beef consommé. The prep was easy, fun, and the finished dish was a big hit and full of flavor. I will definitely use this technique to make richer stocks.
Traducido del inglés
Sol Damiani, Ksenia Vadaturskaia y3 más4 Comentarios-
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Scoolinary Team
Achieving a well-clarified consommé isn’t easy, but from what I see, you nailed the technique—great job! How did you find the balance of flavors with the mirepoix and meat? If you ever want to add more depth, you could try roasting the bones before making the stock—it gives an incredible touch.
Thanks for sharing this with the community!
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@Sussan Estela Olaya I did have to filter it multiple times to get it clarified. The flavors were deep and rich. I did use my own homemade stock with roasted vegetables and bones. It made all the difference.
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Level:
Scoolinary Team
@rthibodeaux That sounds amazing, Ralph! It’s clear that you put a lot of dedication into the process. Using homemade broth with roasted vegetables and bones definitely enhances the flavor and adds incredible depth. Straining it multiple times shows your commitment to perfection. Great job! 🙌🏻
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Level:
Scoolinary Team
Welcome to our Community, Ralph!☺
hat looks like a beautifully clear and flavorful consommé! Achieving that perfect clarity is no small feat—did you use the classic raft method, or did you experiment with a different clarification technique? This is a game-changer for stocks and sauces, indeed. Can’t wait to see what you try next!
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