Ok... time to get started. It's a little later than planned (starting at 7:45)... but I'll blame that on a friend that insisted that we have a margarita to enjoy this awesome weather. (ok, that was me, but she came over, so I'm blaming her). I have the chicken ready, time to add the mirepoix and other elements.
This is supposed to be one of the cornerstone items in the chef toolkit, so I'm going to try to take some extra care not to make it taste like chicken broth....
I know what the recipe said (I DID read it several times, and the notes on the pages before it several times)... but this consomme is taking forever!! Doesn't it know I have to go to sleep?
ReplyDeleteYes.. I know it's not the consomme's fault, and I know that professional cooking takes time.. but how long does the raft (the clearmeat that forms at the top) take?
BTW - Word of the day: Clearmeat - the mixture of ingredients used to clarify a stock (aka clarification) - it's normally mirepoix (see last week's word...), egg whites (to strengthen the clarification), and lean ground meat (in this case, chicken)
Ok... looks like we have a solid raft! (where do they come up with these words..?) time to strain, taste and go to bed.
Note: the blog times are in PST - so it's actually almost 10:15 - not 7:15pm!! (I don't need THAT much sleep... I'm not THAT old yet...)