- In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.
- Chilled consommé becomes aspic, a cold savory jelly. If the consommé is not gelatinous enough on its own, pour hot consommé over gelatin to make aspic.
- The “all consuming” has become the clear consommé. It’s garnish will be prepared with only the most thoughtful, pure and precise knife cuts of the same mirepoix...
- Fırında biber, hazır sürgünler, mantarlar şeritler halinde kesilir ve bir tabağa konur, konserve dökülür ve maydanoz serpilir. Afiyet olsun! Consommé.
- Konsome (Consomme) çorbası; seçkin malzemelerle hazırlanır ve özel bir pişirme süreci gerektirir. Besin değeri yüksek, kalorisi düşük ve çeşitli türleri bulunan...Bulunamadı: consommé
- Consommé can also act as a base for numerous other soups, such as double consommé, Brunoise, and French onion soup.
- Consommé is a strong, rich soup which is made by clarifying ordinary broth, simmering it with a combination of egg whites and lean ground meat.
- et suyu nun fransizca esasli ve anglo saxonlar ca da kullanilan consomme seklindeki karsiliginin turkceye gecmis hali.Bulunamadı: consommé
- Use the same type of stock as the consommé you want to make (for example, use beef broth to make beef consommé).
- In modern times, consommé is still held in high regard; it is seen as a challenge to master and often served as an indulgent reminder of a bygone era.