[Clarification of Vegan Stock and Homemade Vegan Jellied Stock]
Julia says that a rich homemade Consommé should be beautifully clear and sparkling...and I was prepared to stir in some of my Just Egg as the clarifying agent...but my stock was already perfectly clear...haha...
...I only remember ever having Consommé once in my life...at my Auntie D's house...I think it was a 'thing' in the 60s though...and pretty sure it's not anymore...
...I started with some veggie scraps...mushrooms, carrots, and onion...and a couple of vegan bouillon cubes...
...boiled that for a while...Julia gives rather gruesome descriptions of the 'parts' of the dead animals that will produce a jellied stock...
...I strained my stock...and see...it's perfectly clear...so I did not stir in any 'egg white' substitutes...
...after her grisly descriptions of jelly producing parts...Julia describes how to use commercial gelatins for the same effect...so I put my clear stock back in the pot...
...and added some Agar Agar powder...1/2 teaspoon for 2 cups of broth...and just boiled that for about 5 minutes or so...
...it makes a very pretty clear soup...
...with a lot more 'body' than a simple broth...
...Vegan Consommés have to be served piping hot...
...because they as they cool down they will start to gel...
...I liked the Vegan Gelée served this way...it makes a nice starter...
Substitutions
Button Mushrooms, carrots, onions, and vegan bouillon
Recipe here:
Mastering the Art of French Cooking pp. 111-114
Interesting, I've never made a consumme. I guess I would just pull out a bouillon cube, haha. Love, K
ReplyDeleteHey K,
Delete...yeah...it'd be simpler for sure...but this 'soup' does have a nice 'texture'...
Love,
T