Saturday, January 26, 2008
In cooking, a consommé is a type of soup that is similar to a very rich clarified bouillon.
Double consommé is a consommé which has been made to double strength. There is considerable disagreement among chefs as to how it is made. While some say that it is made by using twice the normal quantity of meat, others say it is made to normal strength and then reduced (cooked down) by half. It is often used in other cold-cuisine items, especially those which use aspic, or natural gelatin.
Another variation that is often seen is cold jellied consommé, which, as the name implies, is served cold, and has more gelatin in it.
Posted by allenwoow at 7:49 AM