What is the function of lean ground meat in the clearmeat for consomme?

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The lean ground meat traditionally added to clearmeat mixtures for consomme is used to fortify the flavor of the stock. Typically chefs use the same species of meat as the stock – i.e. ground chicken with chicken stock, veal with veal stock, etc. Stock has great flavor, but when you’re serving it as a soup without a lot of other ingredients it’s good to amp it up more.

Because part of getting a clear consomme is removing as much fat as possible, it’s important that the meat be as lean as possible (otherwise you’re introducing more fat).

– Question Submitted by Tabitha

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