HELP!

[chrisy]

can anyone help me I have to go on a diet of consomme soup for a month, I have never made this and can only find beef consomme in a tin....don't want to live on just one flavour, anyone know how to make it and what flavours I can do....
I went to the hospital for more tests to find out why I can't loose this weight I put on for no apparent reason after loosing so much...it turns out to be the little hairlike things called the celia that are not working properly in my digestive system. So Hurray no chemo....just a strange diet, of clear soup, and only water and two cups of tea a day to drink. Hopefully this should work and the little things will grow back to their healthy self again. Not sure what will happen if they don't yet. fingers crossed.

 

[3waycross]

Here you go Chrisy. Buon Apetite'

http://www.videojug.com/film/how-to-make-beef-consomme

 

[peg4x4]

I looked it up on wikipedia and the process seems quite complicated to say the least!
Bullion(sp) is also a clear soup.. Wow,don't envy you a'tall..
Can you go to Alton Brown's site? He's a real good cook and teacher..

 

[hillsdown]

Try this one :http://ezinearticles.com/?Chicken-Consomme-Brunoise-Recipe&id=1142863

The ingredients you will need for Chicken Consomme Brunoise: Clearmeat: 8 Ounces of Ground chicken breast only

4 Ounces of yellow onion juliened

2 Ounces of celery juliened

2 Ounces of carrot juliened

4 Egg whites whisked

4 Ounces of chopped tomato

Consomme:1 12 inch cheesecloth for herb sachet and a piece of butchers twine

6 Cups of cold chicken stock

1 Parsley sprig with stem removed chopped

2 Thymes srpigs with stem removed chopped

1 Whole clove

1 Bay leaf

Salt and Black pepper as needed or To Taste

First you will whisk your egg whites and mix your clear meat with the frothy egg white mixture. You will then add your mirepoix which consists of the onion, celery and carrots, tomato and herb sachet. To make the herb sachet lay the cheesecloth flat on the table and add your parsley, thyme, clove and bay leaf. Then tie it with one end of the twine and the other end to a handle on the side of the stock pot if you have one. If you do not that it fine it will float with the raft.

Second you will add the cold stock to the stock pot and add your clearmeat ,and give it a stir you will stir this consomme just a few times until it reaches the desired temperature of 140F degrees and then stop!. No more stirring after this point! You will then notice that the clearmeat has started to form what is called a raft. You will poke a small vent hole in the raft by using a spoon to create and opening. Do this very gently you do not want to put any particles back into the soup. You will then remove the pot from the full flame. You will leave the pot half on, or half off of the stovetop. You want the temp of the soup to be about 140 F and over a medium low to a low heat. The soup will start to filter itself through the clearmeat raft. You will want to taste for salt and pepper and add to the top of the raft and it will filter through and not cloud your consomme.

When you are ready to serve you will take some sarrots and celery and juliene them, once juliened you will cut into brunoise and add to a serving bowl. You will then carefully strain the contents of the consomme through a cheesecloth, and then heat for an additional 5 to 10 minutes ,or so to make sure it is very hot, if desired and to get out any additional impurities. Then strain through cheesecloth once again. Your consomme should be a very clear, light, and amber in color. Add to the serving bowls, and serve.

 

[1982vett]

Wonder if chicken broth would be allowed or "pot liquor" (vegetable broth)? I'd hate to have to be on a liquid diet of that sort.... Be keeping you in our thoughts. :nod:

 

[show steer up]

mmm mmm good :cry2:

 

[chrisy]

Wonder if chicken broth would be allowed or "pot liquor" (vegetable broth)? I'd hate to have to be on a liquid diet of that sort.... Be keeping you in our thoughts. :nod:

I asked if I could have strained broth and they said no as it would still have small bits in it, and they don't want any solids no matter how small in my stomach at all, for at least a month.....Peg I asked that as well, and no bullion as it is to salty. I will look for that site though thanks..... Thanks 3way and Hillsdown I will try those recipies, it sounds complicated and time consuming. but that seems what I will have to do, or find me a good chief. :roll:

 

[Jogeephus]

Chrisy, I'll be keeping you in my thoughts and prayers.

How about trying this. Since much of the flavor in meat and such is in some of the odd cuts of meat like oxtail, pigs feet, jowls etc and these are relatively cheap you could try some different tastes by using some of these cuts along with some veggies and cook in a pressure cooker. When you have finished you will have a highly flavored soup. If you pour off the liquid and strain it through cheese cloth you will be left with a broth. But if you add egg whites to broth the emulsifying qualities of the egg white (lecithin I think) will combine with any solids or particles and will rise to the top of the pot and appear as foam or scum. If you pour off the bottom without disturbing the top this will be consumme. Personally I think I'd filter it first through a coffee filter to get as much of the material out as possible. This should cut down on the amount of egg whites you need cause I would think there is a limit to how much they can chemically bind.

I'm lacking much in food chemistry but I think this is about right. Hope it helps. Just some food for thought.

 

[chrisy]

Thanks Jo - that sounds plausible and a lot less trouble, I will give it a go, as I do like Ox tail soup. and I have a spare glass coffee jug I can filter into.