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Old 01-10-2005, 04:36 PM   #11
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Sometimes consomme is also taken to mean stock that has been slighty thickened with added gelatine. It is not as fluid as water as stock normally is and is a bit thicker.

I accidently made a rissotto with a packaged consomme (one thickened with gelatine) but it turned out fine. Later made the same rissotto again but with stock and it was exactly the same as far as I could tell.
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Old 01-10-2005, 05:45 PM   #12
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Haggis, I remember being blown away by the consommes of a couple of excellent French restaurants. Chicken or beef stock would pale severely in comparison. Perhaps canned consomme does not come close to the real thing...
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Old 01-11-2005, 02:35 AM   #13
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If you can get the Baxter's tinned version, Chopstix - I think you'd find it compares very favourably with restaurant grade consomme.....
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Old 01-11-2005, 05:33 AM   #14
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Thanks Ishbel! Will keep a look out for that 8)
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Old 01-11-2005, 01:15 PM   #15
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Campbells makes canned beef consomme. It's usually right near the beef broth and isn't that much more expensive.

Since consomme is often served cold as a jellied soup, Cambells adds geletine to their consumme. Otherwise, it tastes pretty much like their beef broth (not that great). It does not appear to have been clarified via the raft of egg and meat the way real consumme is.

Calling for consomme in a recipe seems quite out of the ordinary. What are you making? Is it a European recipe?

I admit that I have made my own homemade consomme from my homemade chicken stock. It's quite a process, but actually really interesting the way the ground meat and egg literally clarify the liquid.
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Old 01-11-2005, 01:18 PM   #16
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Campbell's Soup makes a consomme - you really have to hunt for it though - it's always in a spot that makes no sense - You would think it would be near the beef broth - but sometimes it's not.
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Old 01-11-2005, 04:33 PM   #17
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A lot of my favourite recipes are Scottish, rather than European, simply because that's where I'm from, rather than mainland Europe! I have used consomme in a couple of beef recipes - and also when doing a gelatine based meat terrine. It can often give a lot more depth to say, venison casserole, than a plain beef stock.
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Old 01-26-2005, 06:52 PM   #18
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consemme is a beef marmite" beef stock". It is then clarified using Eggs, meat" turkey, chick, bround beef" and veg." carrot, leek, tomatoe.....all in julliane form. a raft will form. Do not hard boil or raft will break. You then take a ladle and make a hole in the center. ladle all liquid out and stain through a chinoise and cheese cloth.
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Old 01-27-2005, 11:37 AM   #19
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Consomme is beef stock which has been clarified. Generally, it is not reduced, like glace, so it will give you basically the same depth of flavor that beef stock will.

For recipes like terrines or making the little cubie things served with pate, the clarity of the liquid is important, so consomme should be used. But if clarity isn't important, I would assume beef stock/broth would be interchangeable.
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Old 01-27-2005, 02:19 PM   #20
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Cammpbell's makes consomme. it's condensed and readily available at any store.
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