Bouillon consommé

Culinary professionals call such a dish as broth a universal culinary product. Indeed, the broth can be served as an independent and full-fledged first course. In addition, sauces are made on the basis of various types of broths. gravy, and besides soups. The word broth came from the French verb boil or bouillir.

In its culinary essence, broth is a liquid food product that is obtained from the heat treatment of meat, vegetables, as well as fish. Broth is a nourishment or base for cooking. It is believed that people began to eat broth in Antiquity when the first fire-resistant dishes appeared. It was at that time that people began to cook meat, as well as fish in the water.

Over time, the broth and whether the tasty and nutritious liquid remaining after cooking meat or fish became an integral part of the global culinary tradition. It is worth noting that the chemical composition of the vast majority of broth species contains a large amount of easily digestible protein. For this reason, broths are used in the therapeutic and preventive nutrition menu.

In cooking, such main types of broths as red, yellow and white are distinguished. The type of broth depends primarily on the composition of the components that the cook uses to prepare the dish. The consommé broth, or as the name of the consommé dish sounds in French, refers to, so-called, brightened broths. Consomme is the classic first course of French cuisine.

The consome is called the main broth, which is used to make soups, as well as sauces and gravy. As a rule, the classic consommé broth includes beef and, in addition, poultry meat. Nowadays, consome broth is more often used as an independent first course, and not the basis for other culinary products. The stock of the consommé is usually suppressed to the table, accompanied by a pie.

Moreover, the term "cool" or strongly boiled broth can be used in the consom broth. It is worth noting that in accordance with the classic recipe of French broth, the consommé dish is made from beef or chicken minced meat. However, nowadays, on the menu of many French restaurants, visitors are offered to taste the broth of the consome made of asparagus, as well as beets and other vegetables.

In addition, a real culinary delicacy is considered to be a consome broth made of fruits, most often oranges. In the process of preparing the stock of the consommé, the dish goes through two main stages. At the first stage, the consome directly prepares the broth, and at the second stage, the resulting navar is clarified with the help of a protein mass.