Feb
07
2014
9
SNS 018| How to Make Consomme (Classic Clarified Stock)
By jacob burton
Consommé...the old school Frenchy soup with crystal clarity and robust flavors that dwells in the nightmares of culinary school students around the world. While feared and loathed for it’s finicky nature by young cooks, consommé really isn’t scary once you understand the basic concepts behind making it, and how a clarification raft works.