Chef Toby's Beef Consomme Recipe Tutorial
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Chef Toby's Beef Consomme Recipe Tutorial
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TikTokembermt
How To Make Beef Consomme
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How To Make Beef Consomme
Oct 21, 2021
yourguardianchef.com
How to Make Consommé 🥩🥕🥔🧅 - FRENCH CLASSICS 🇫🇷 FULL RECIPE BELOW ⬇️ INGREDIENTS: 2L reduced beef stock (beef stock reduced by 25-30%) - COLD 5 egg whites (10% the weight of your stock - so ~200g) 1/2 lb lean ground beef 1 shallot 1 tomato 2 sprigs thyme Parsley stems (optional) 2 stalks celery 1 large carrot 1 large potato 1/2 small rutabaga 1 tbsp neutral, high-smoke point oil NOTE: For a great beef stock recipe, check out my recipe here: https://vt.tiktok.com/ZSH9k3Phf/ INSTRUCTIONS: 1.
0:35
How to Make Consommé 🥩🥕🥔🧅 - FRENCH CLASSICS 🇫🇷 FULL RECIPE BELOW ⬇️ INGREDIENTS: 2L reduced beef stock (beef stock reduced by 25-30%) - COLD 5 egg whites (10% the weight of your stock - so ~200g) 1/2 lb lean ground beef 1 shallot 1 tomato 2 sprigs thyme Parsley stems (optional) 2 stalks celery 1 large carrot 1 large potato 1/2 small rutabaga 1 tbsp neutral, high-smoke point oil NOTE: For a great beef stock recipe, check out my recipe here: https://vt.tiktok.com/ZSH9k3Phf/ INSTRUCTIONS: 1.
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Pristine Beef Consommé: Turning "Muddy Water" into Liquid Gold
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[Weekday Western Cuisine Technician Class🥩] Here's how to make clear beef consommé!
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Full recipe: 2 gallons homeade stock chicken or beef or both chilled. One onion One carrot One small bunch parsley 10 Egg whites Two pounds of ground grass fed beef Salt and pepper One tbsp of white miso Puree everything in a food processor until well combined and very emulsified until the texture is a very runny wet mixture. Set aside Place cold stock in a tall stock pot and set on top of the stove on high. Immediately while still cold whisk in the wet Meat egg white mixture with a large whisk.
1:31
Full recipe: 2 gallons homeade stock chicken or beef or both chilled. One onion One carrot One small bunch parsley 10 Egg whites Two pounds of ground grass fed beef Salt and pepper One tbsp of white miso Puree everything in a food processor until well combined and very emulsified until the texture is a very runny wet mixture. Set aside Place cold stock in a tall stock pot and set on top of the stove on high. Immediately while still cold whisk in the wet Meat egg white mixture with a large whisk.
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Beef Bourguignon Serves 4–6 Ingredients 1kg x Beef Brisket, chuck, or another slow-cooking cut Salt x and Black Pepper 30ml x Olive Oil 20g x Butter 300g x Bacon Lardons 2 x Medium Onions, thinly sliced 4 x Medium Carrots, peeled and cut on the diagonal 2 x Cloves Garlic, crushed 40-45g x Tomato Paste (tomato purée) 30g x Plain Flour 750ml x Red Wine (1 bottle) 300ml x Beef Stock A few sprigs fresh Thyme 2 x Bay Leaves Finishing 6 x Shallots, peeled and halved 200g x Button mushrooms Olive Oil 2
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