Culinary Fundamentals - Ch. 5

Globular protein

A compact, water-soluble protein that can unfold (denature) and coagulate. In consommé, globular proteins are found in egg whites and the blood of ground meat.

Albumin

A water-soluble globular protein found in egg whites that denatures and coagulates when heated, helping trap impurities during clarification.

Clarification

A mixture used to clarify stock or broth by trapping impurities as its proteins coagulate. It includes lean ground protein, egg whites, mirepoix, acid, and seasonings/aromatics.

Consommé

A perfectly clear stock or broth that is exceptionally rich in flavor, fat-free, and amber-colored or appropriately colored for the protein.

Oignon brûlé / Onion brûlé

A charred onion used in consommé to enhance its color and flavor.

Protein coagulation

The process in which denatured proteins bond together and form a solid mass. In consommé, coagulated proteins form the raft that traps impurities.

Protein denaturation

The unfolding of a protein from its natural structure, exposing sites that can form new bonds and eventually coagulate.

What four things aid protein denaturation in consommé?

Salt, acid such as tomato, mixing/agitation, and warming the ingredients.

Pincé / Pinçage

The process of cooking tomato paste with browned mirepoix until it develops a rich brick-red/reddish-brown color, adding flavor and color to brown stock.

Raft

The coagulated clarification mixture that forms on the surface of consommé and traps impurities as the liquid clarifies.

Reclarify

To clarify a cloudy consommé again using egg white, salt, acid, heat, and careful straining.

Brown Stock

A stock made by roasting/browning bones and browning the mirepoix, then using pinçage and simmering with water and aromatics to develop rich flavor, body, and deep brown color.

Remouillage

A second stock made by re-simmering previously used bones and aromatics in fresh water; literally means "rewetting."

Pan Conditioning

Heating a roasting pan with enough oil to lightly film it before adding bones; very fatty bones may not require added oil.

Roasting

Cooking with dry heat to brown ingredients; for brown stock, bones are roasted until deep brown to develop color and flavor.

Clove Spice

A strongly aromatic dried flower bud used as a spice; in the Unit 5 consommé formula, clove is included with the sachet.

Describe the ratio for making 1 gallon of brown stock.

8 lb bones, about 6 qt cold water, 1 lb mirepoix, 6 oz tomato paste, and 1 sachet d'épices.

Describe the procedure for making brown stock.

Roast bones until deep brown; simmer in water; brown mirepoix; add and cook tomato paste to make pinçage; deglaze; add mirepoix, deglazing liquid, and sachet near the end; simmer, skim, strain, and degrease.

At what temperature are bones roasted for brown stock?

425–450°F.

Approximately how long are bones roasted for brown stock?

30–45 minutes, until deep brown.

What are three fundamental differences between white and brown stocks?

Brown stock uses roasted/browned bones, browned mirepoix, and tomato paste/pinçage; white stock does not brown these ingredients.

What is the minimum cooking time for a brown veal stock?

Approximately 6 hours.

What are the characteristics of a quality brown veal stock?

Rich aroma; pleasing savory flavor; no bitterness; full body; notable gelatin; deep brown color; relatively clear; smooth mouthfeel; free of excess fat.

Define a consommé.

A perfectly clear stock or broth that is exceptionally rich in flavor, fat-free, and amber-colored or appropriately colored for the protein.

Describe protein denaturation and coagulation as they relate to consommé.

Proteins first unfold or denature, then bond together and coagulate. The coagulated proteins form a raft that traps impurities and clarifies the liquid.

At what temperature will egg-white proteins begin to coagulate?

Approximately 120°F.

What is the basic PPT formula for 1 quart of finished consommé?

5 cups (40 oz) white stock, 4 oz standard mirepoix, 3 egg whites, 2 oz chopped tomato, 1 sachet with clove/no garlic, 1 onion brûlé, 12 oz lean ground protein, and salt.

What is a clarification?

The mixture of egg whites, lean ground protein, mirepoix, acid, and aromatics used to remove impurities and clarify stock or broth.

When does a clarification begin to be called a raft?

When its proteins coagulate and the clarification forms into a solid mass at the surface of the consommé.

At what temperature range does the PPT say to allow the consommé raft to completely form?

120–145°F.

What is the main purpose of an onion brûlé in consommé?

To enhance the color and flavor of the consommé.

Describe protein coagulation as it relates to making consommé.

Denatured proteins bond together into a solid raft, trapping impurities and suspended particles so the liquid becomes clear.

What is the purpose of acid in the clarification of a consommé?

Acid helps denature the proteins and promotes proper raft formation; it also contributes flavor.

What are the guidelines for choosing an appropriate consommé garnish?

Use a restrained amount; cuts should be neat and precise, fit easily on a soup spoon, and enhance rather than distract from the consommé.

How much garnish should generally be used for consommé?

About 1 Tbsp per 8 oz cup.

How large should a julienne garnish be when used in consommé?

Shortened to about 1 inch long so it fits neatly on a soup spoon.

What are examples of appropriate consommé garnishes?

Precisely cut vegetables, herbs, peas, julienne vegetables, vegetable balls, julienned crêpes, or Royale custard, depending on the consommé.

What is Consommé à la Brunoise?

Consommé garnished with small cubes of carrot, turnip, celery, leek, and chervil.

What is Consommé Julienne?

Consommé with julienned carrots, leeks, turnips, celery, cabbage, peas, plus chiffonade of sorrel and chervil.

What is Consommé Célestine?

Consommé lightly thickened with tapioca and garnished with julienned crêpes mixed with chopped truffles or herbs.

What is Consommé Printanier?

Consommé garnished with balls of carrot and turnip, peas, and chervil.

What is Consommé Royale?

Chicken consommé garnished with cubes, rounds, or lozenges of Royale custard.

What are the characteristics of a well-made consommé?

Very hot, absolutely crystal clear, little to no fat, rich savory flavor and aroma, appropriate amber-to-deep-brown color, and precisely cut garnish.

At what temperature should hot consommé be served according to the PPT?

Very hot, approximately 170°F.

Can consommé be served cold?

Yes. Consommé may also be served cold.

Describe the PPT method for reclarifying a cloudy consommé.

Cool to about 120°F; beat 1 egg white per quart with salt and a little acid; mix into liquid; heat while stirring to 130°F; gently simmer 5 minutes to coagulate the raft; strain through a coffee filter.

What is the PPT ratio of egg white to consommé when reclarifying?

1 egg white per quart of liquid.

What are globular proteins, and where are they found in consommé ingredients?

Water-soluble proteins capable of denaturing and coagulating; they are found in egg whites and the blood of ground meat.

How long should consommé gently simmer for the best color and flavor?

1 to 1¼ hours.

Why is it important to season consommé before straining?

Season while the raft is still present and simmering so the desired flavor is achieved before the consommé is carefully strained.

What are the basic steps for producing consommé?

Make clarification; combine with stock; heat/stir until raft forms at 120–145°F; add onion brûlé; gently simmer 1–1¼ hours while basting and seasoning; decant/strain; degrease, reheat, garnish, and serve.

Why should consommé be stirred while it initially heats?

To combine the clarification throughout the liquid while the proteins begin to denature and coagulate; stop disturbing it once the raft has formed.

Why is a chimney or vent made in the consommé raft?

To provide access to the simmering liquid so the consommé can circulate and the raft can be basted without breaking it apart.

How should consommé be strained?

Carefully decant it through a coffee-filter-lined fine-mesh sieve without breaking or forcing the raft through the filter.

Why is consommé degreased after straining?

To remove remaining surface fat so the finished consommé is crystal clear and essentially fat-free.