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word "consommé" French. And it meant in classical French cuisine - clarified chicken or beef broth.
Modern dishes of the world this dish is slightly transformed, and now it is a strong, strongly salted broth of meat, vegetables, and even fruits, clarified with egg white.
Yet only meat broth will real consomme , and here, for example, on vegetables broth will be called Loret , based cancers - Navarino, with the addition of cheese - parmesan .
Consommé, a recipe classic
classic recipe consomme preparing young from lean beef or chicken .
To get the console clear you need to know some secrets :
To lighten the broth braces are used : from ground low-fat meat and egg whites, grated carrots with proteins, egg whites, And game, from fish caviar along with whipped whites.
Meat pulling .Meat without fat is skimmed in a meat grinder, diluted with water 1: 1, salt is added, held in the cold for 1-2 hours, then egg whites are added and everything is mixed, and then everything is added to the broth.
Carrot puller .To lighten 1 liter of broth, you need to mix 100 g grated carrots with proteins 1-2 eggs. The draft is ready.
All bones are suitable for consoles, except for vertebral bones. They contain a spinal cord that does not lend itself to lightening.
To make the broth transparent and, in addition, a beautiful brown shade, you need carrots, parsley root and celery, bake the baked in the oven to brown, and add to the broth.
To lighten the broth, it is cooled to a temperature of 50-60 ° C, add a brace and cook on low heat until it drops to the bottom, then filter.
Lightening the broth, we saturate it with the useful components that are in these products.
Many recipes for cooking consoles require bouquet of garnishes .This bouquet includes such greens: 2 sprigs of thyme, 2 laurel leaves, 5 parsley stems, several leaves of basil, 1 celery stalk.
Classic beef consomme
For consomme need :
2,0-2,5 liters of water
0,5 kg of beefwith bone
1 medium carrot
large onion bulbs 2
1 parsley root
2-3 art. Spoon any vegetable oil
for procrastination need :
300-400 g of beef
2-3 raw egg whites
broth pan for 4-6 people, pour it in 2.0-2.5 liters of water, is omitted here is the beef bone and put the stew.
While the broth does not boil, we turn on a strong fire, and when it starts to boil, we remove the foam, and reduce the fire to a mild burning.
Coarsely cut celery stalks, average carrot, onion, parsley root and fry everything in a few tablespoons vegetable oil until the vegetables are golden.
Throw the vegetables in a saucepan to a meat bone, salt, and cook for 2 hours, then turn off and let stand.
After 0,5-1 hours, remove the fat from the broth, which is settled, and boil for another half an hour.
Remove from the stove broth, throw out of it vegetables and bone, and the broth we filter.
Now lighten the broth, adding to it the ground raw beef and raw egg whites, cook for a few minutes until the minced meat is cooked.
We get out of the broth minced with the cooked squirrels, we will not need it, but you can add such stuffing to the porridge or omelet.
Broth we filter through cheesecloth, folded in several layers, it turns transparent, golden, add to it chopped parsley and dill, can be served with meatballs.
chicken consommé with garnish
garnish consommé to very much. They were even divided into groups.
To , the first group of is the garnish, which is served separately to the consomm about the plate. These are small pies, pies, kulebyaki, pies from yeast, puff pastry with different fillings, profiteroles from custard batter, crackers and toasts from the loaf.
to garnish consommé for second group include: meat, seafood and fish, boiled eggs, individually cooked vegetables, flour products and cereals.
Serve this garnish in a deep dish, along with the broth.
Consommé of chicken with a side dish of seafood
For consomme chicken need :
1 kg chicken bones with meat
1 chicken leg
2 l of water
for 1 root of parsnip and parsley
1 onion bulb medium in size
1 medium carrot
1 stalk of celery
for 4-6 sprigs of green parsley and dill
4-5 pieces.black pepper
2 cloves garlic
salt to your taste
for procrastination need :
2 egg whites
1 tbsp. Spoon tomato paste
1 carrot, and onion medium size
1 stalk leek
1 clove garlic
5-7 sprigs of parsley
meat with 1 chicken leg
For garnish need :
4-5 pcs. Scallops
4-5 pcs. Shrimp
100 g trout fillets
We chop the chicken into pieces, cut the meat from the breast and hide it in the refrigerator for other dishes, we need only pieces with bones and 1 leg.
Spread the prepared chicken pieces in a deep form and bake in the oven at an average temperature, about half an hour, after such a procedure, the broth will turn out more delicious, saturated and transparent.
Pieces of chicken from the form we put in a pan, here we pour out also the liquid allocated from meat, we fill in 2 l of water and we boil, periodically removing foam.
Then in the pot add the brushed and cut large roots of parsnips and parsley, onion, carrot, celery stalk, pepper peas, salt, garlic with whole denticles, and cook for 2 hours, having fastened the fire to a slow one. If water boils, and the vegetables with chicken are on the surface, add more hot water.
Filter the broth through cheesecloth and cool it.
We prepare the brace .We beat the squirrels, add the tomato paste and mix, then add here the finely chopped carrots, a half-cut onion, a small stem of leeks, green parsley, chopped garlic, chopped raw chicken meat from the leg.
Add the brace to the broth, put it on the fire, and boil it, stirring frequently, otherwise the proteins will stick to the sides of the pan.
Cook on low heat for 1.5 hours, removing the lid, during the cooking time, the tightening layer will rise upward, and the broth below becomes transparent.
We filter the broth through gauze in several additions.
After percolation, we obtained a transparent broth - consomme.
Cooking garnish .In the soup plate we lay out raw white scallops, peeled shrimps, a thin slice of raw trout, pour boiling consomme, sprinkle with green parsley and dill, served with fresh, still warm bread.
Consommé with vegetables and zucchini
consommé and vegetable marrows
For consommeVegetables and zucchini will need :
3 small zucchini
juice of 1 lemon or 3 tablespoons. Spoons of wine vinegar
1 sprig of basil
2 cloves of garlic
3 tbsp. Spoons of vegetable oil
black pepper in ground form
0,5 cups of cream
Small zucchini cut into cubes, boil in salted water for 3 minutes.
Let's cool with cold water, let it drain, and whisk with a blender.
To puree we add juice from lemon or wine vinegar, ground basil leaves, chopped garlic, salt with ground black pepper, vegetable oil, you can add half a cup of cream.
Console of courgettes and vegetables served in small plates.
A light soup called Nelson is from England.
For consommé "Nelson" need :
1 small celery root
6 glasses of water
5 bunches of greenBow
1 pc. Small onion
3 tbsp. Spoons of butter
0,5 glasses of cream.
For a garnish to consoles "Nelson" you will need :
1 tbsp. Spoon of water
We clean and cut potatoes, carrots, pour a small celery root with 6 glasses of water and put vegetable broth to cook.
Grind the green onions and onions, and fry in butter, pour cream and 2 minutes stew.
Broth with vegetables, beat onion and cream with a blender until smooth, pour into a saucepan and heat.
Raw egg break into a plate, we pour in here 1 tbsp. Spoon of water, turn on the microwave and put the plate with the egg for 1-2 minutes.
We put the egg on a serving plate, pour hot soup-puree - and the console "Nelson" is ready.
Consommé of asparagus
Consommé of asparagus - a dish easy and useful.
Consoles of asparagus and meatballs
For consoles of asparagus with meatballs you will need :
0,4-0,5 kg of veal with bones
1,5 l of water
250 g asparagus
1 teaspoon.spoonful of sugar
20 g butter
4-5 sprigs of parsley
For the meatballs to the consomme need :
2-3 Art. Spoon cream or cottage cheese lean
1 teaspoon. Spoon starch
black pepper in a hammer
0,5 tsp.tablespoons of lemon peel
Veal bone fill of 1.5 liters of water until it boils, maintain strong light, remove the foam when boiling, do low heat and cook 20 minutes.
Preparing the asparagus: mine, cut the hard ends, throw into the broth, add sugar, butter, and cook for another 15 minutes.
Then we take the asparagus from the broth, dispose of it, and put the asparagus into the broth and cook until ready, 15-20 minutes.
Preparing the meatballs .Grind the chicken fillet, add cream or cottage cheese, starch, lemon zest, salt and pepper to the stuffing, whisk everything with a blender.
We get the asparagus from the broth, and the broth is cured through the cheesecloth 2 times. From minced
lepim small( as the value of an olive), meatballs, cook in a few minutes broth is fed into deep plates sprinkled parsley.
Meatballs can also be made from veal or used instead of meatballs salmon, pike or fried in butter butter shrimps.
consommé with profiteroles
consommé soup with profiteroles This has long been known in Russia. Another Catherine II was served him for dinner.
consommé with profiteroles
For consomme need :
0,5 kg beef meat with bones
2,5 L water
1 onion average value
0.5 kg of beef fillet
for 4-5 sprigs of green parsley and dill
For profiteroles to consoles you will need :
0.5 cups of water
50 g of margarine or butter
pinch of salt
0.5 cups of flour
Fill the water in the pan bovine bone with meat, giving boil, remove the foam is omitted here peeled vegetables( carrot, onion), salt, and boil at low heat 2 h.
Remove from the fire, take the vegetables, and in the broth we lower 0.5 kg of beef fillet, cut into pieces, laurel leaf, black pepper in peas, and cook until the meat is ready.
We take the meat from the broth, and we put the broth through the gauze.
Serving on the table, we lay out pieces of meat on a plate, fill it with broth, sprinkle with finely chopped greens, separately on a plate we serve profiteroles.
We are preparing profiteroles .In a saucepan with water, stir margarine or butter, salt, and heat to a boil, when it boils, gradually turn off the flour and all the time we mix.
Remove the dough from the fire, gradually introduce one egg, whisking, we get a liquid dough, but it should not fade.
With two dipped spoons in water, spread the dough in small groups on the oiled sheet.
With proficiency oven, adhering to a temperature of 200 ° C, about 20 minutes, without opening the door, and without knocking on it.
We let the profiteroles cool down and can be fed to the table.
consommé of veal or beef
consommé of veal
For consommé of veal need :
800 g of beef bone
3 liters of water
1 bay leaf
5 pcs. Peas black pepper
2-3 tbsp. Spoons of vegetable oil
For crackers to the consoles you will need :
1 French loaf
0.5 teaspoon fragrant seasoning for broth
1 teaspoon. Spoon of olive oil
100 g of hard cheese
Veal with my bone, soak for half an hour, we separate the meat from the bones.
Fill the meat and bone 3 liters of water, boil, removing the foam, omit purified carrot, onion bulb, a salt with bay leaf, pepper in peas, fasten to a slow fire and boil until cooked meat.
We take out everything from the broth, we throw out the vegetables and the stone, but leave the meat, we decant the broth.
On vegetable oil fry to finely chopped onion finely chopped onion and carrots.
Cooking crumbs for garnish .Baton cut into cubes, spread on a sheet, sprinkle with salt and seasonings, flavored olive oil and put in the oven to dry at an average temperature, at the end of crackers sprinkle grated hard cheese, waiting until it is melted, and turn off the oven.
We put down pieces of meat, toasted onions and carrots into a clear broth.
In the soup plate we pour the broth, and before serving add rusks.
consommé in Italian, Milanese
For consomme Milanese need :
1 onion bulb
2 small root of celery
1 tbsp.tablespoon olive oil 1 onion
4-5 leaves of lettuce
1 large tomato 1 cucumber
50 g pasta
2-3 branches of parsley and dill
for profiteroles need to consomme:
4 tbsp. Spoons of water
pinch of salt
1 teaspoon. Spoon sugar
2 tbsp. Tablespoons butter creamy
4 tbsp. Spoons flour
For stuffing, you need :
meat from 1 chicken, on which broth
3 tbsp was cooked. Spoons of milk
1 raw yolk
From 1 chicken, cut into pieces, 1 carrot, 1 celery, onions, salt cook broth, when the broth is cooked, we get everything out of it: bones and vegetables are thrown away, andMeat is useful for mincemeat. Broth filter.
1 carrot and celery root finely chopped, fry lightly in olive oil.
A stem of leeks, several leaves of green salad, a large tomato finely chopped slices.
1 cucumber cut into cubes.
Boil long pasta, rinse it, cut into small pieces, 1 cm long.
Broth with all the ingredients, bring to a boil and pour into soup plates, sprinkle with parsley and dill greens, separately on the patty plate we serve stuffed profiteroles.
We are preparing profiteroles .Mix the water, the pinch of salt, sugar, butter and boil, gradually pour in the flour and quickly mix the dough, so that there are no lumps, when the dough thickens, we remove from the fire, we cool it a bit and add one egg. After each addition of eggs, knead the dough until smooth. We load the dough into a confectionery syringe and let out small balls or sticks on the sheet. Bake on medium heat for about 20 minutes without opening the oven.
Preparing the chicken forcemeat .Cooked chicken meat that is left after cooking the broth, let's go through the meat grinder, add milk, raw yolk, salt, beat well and rub through a sieve.
Cooled profiteroles are cut from the side, filled with minced meat, spread on a sheet and put in a hot oven for 1-2 minutes.
Console with eggs in Paris
Console with vegetables and eggs in Paris
This recipe for :
This amount of broth is designed for 4 servings.
For consomme Parisian need :
800 g chicken wings and legs
2 Small root celery
2 liters of water
5-6 pcs. Black pepper peas
1-2 bay leaves
2 egg whites
200 g cauliflower
100 g green bean pods
100 g green peas
2-3 sprigs of parsley and dill
From chicken wings and legs, 1 carrot, 1 celery root, onion, 2 liters of water, cook broth, at the end salt, throw in the soup bay leaf and black pepper, give a little more to puff, remove from fire, lighten with whipped proteins, Let's brew and filter.
We take cauliflower, we disassemble for inflorescence, pods of green beans and green peas cut into small pieces, we also cut straw 1 carrot, one celery root and parsley.
Take a separate pan, pour a small amount of broth into it and cook all the vegetables separately, until ready, cool them.
In a separate saucepan, boil the water, dip into the boiling water one by one 4 raw eggs and cook "in a bag"( 4-6 min.), And then cool it in cold water.
In the soup plate we lay out cooked vegetables, egg-cleared eggs, chopped parsley and dill greens, poured hot transparent broth. Separately we serve croutons from French baguette, sprinkled with Parmesan cheese.
With what do you consume cooked according to a classic recipe?
The French came up with a lot of soup garnishesAlready entered the tradition.
Here are some of them: :
"Brunoise" - cut with straws of celery and leek
"Carolyne" - cut pancakes pancakes
Boiled or roasted mushrooms
Pasta and other pastry
Fresh spicy greens
Usually such garnishesServed on separate plates.
Classic consommé is also served with croutons cooked from French baguette, oven-dried. These toasts are dipped in broth, and sprinkled with greens and grated cheese on top.
Also, according to the classic recipe, profitrols are served to the consomme - small brewed patties with or without filling. The fillings for profiteroles are minced meat and pates from meat, mushrooms, fish.
If profiteroles without a filling, they are lowered into a broth or eaten in a snack. With the filling, profiteroles are served on a separate plate.
As you can see, it is not very difficult to cook a consomme, prepare a consommé at home - arrange a holiday for yourself and your family.
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