Dutch Oven (Dutch Oven) - Ideal for simmering consommé and broths over low heat, promoting flavor extraction and clarification.
Sieve with Funnel - Useful for straining the liquid from solids after simmering; also helpful in decanting without spilling.
Silicone Spatula - Great for gently scraping the sides of pots to ensure nothing is left behind during consommé clarification.
Cheesecloth or Mesh Strainer Lid - Useful for creating a fine sieve when straining your broth, allowing clear liquids while retaining solids as optional garnishes.
Large Kitchen Colander - Ideal for draining the liquid from larger quantities of vegetables and proteins prior to consommé clarification.
Heavy-Bottomed Pot - Offers even heat distribution, reducing the risk of scorching during long simmering times required for consommé.
Nonstick Dutch Oven - Facilitates easy handling and prevents sticking, useful when making a clear broth or consommé.
Digital Thermometer - Ensures your broth is kept at the optimal temperature (around 160°F to 205°F) for flavor development without over-simmering.
Cutting Board and Sharp Knife Set - Essential for preparing all vegetable ingredients like leeks, mushrooms, and any garnishes required.
Digital Kitchen Scale - Useful for precise measurements of ingredients, which can significantly impact the final flavor profile of your consommé.
4 tablespoons vegetable oil
4 large eggs
1 cup matzoh meal
2 teaspoons salt
4 quarts chicken stock or low-sodium chicken broth
1 large leek (white and pale green parts only)
1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
Lemongrass Consommé , warm
1/4 cup fresh Italian parsley, chopped
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About