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- Consommé - Wikipedia
Consommé (French: [kɔ̃sɔme] (pronunciation ⓘ) is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that traditionally uses egg whites to remove fat and sediment
- How to Make Consommé: Step-by-Step Consommé Recipe
Consommé is a clarified and concentrated stock or broth that is either usually served on its own as a soup or when cooled, used as gelatin There are a number of methods for making a beautifully clarified consommé
- How to Make a Basic Consommé (with Pictures) - wikiHow
Consommé is a type of clear soup that’s made by clarifying and straining a hearty and flavorful broth Traditionally, consommé is clarified using egg whites, but there are also more modern ingredients you can use that don’t require the use of eggs
- Classic Chicken Consommé Recipe - The Spruce Eats
This consommé is a complete, finished soup, ideal for mastering classic French cooking techniques Leftover chicken and vegetables make this recipe both cost-effective and full of fresh flavors
- How to make a consommé - Great British Chefs
A consommé is a soup or broth that has been clarified egg whites creating a crystal clear liquid Consommés can be meat-based or vegetarian and are packed full of flavour All you need is a bit of time and patience to clarify a broth in this way
- Authentic Consommé Recipe - TasteAtlas
Traditional recipe for Consommé This recipe, adapted from The New Larousse Gastronomique cookbook, describes how to make a basic consommé, also known as either simple white consommé, white bouillon, or grande marmite, which serves as a basis for all clear soups
- The Hearty Consommé Soup: A Classic French Delicacy
A classic French delicacy, Consommé soup is a flavourful, nutritious dish Learn how to make this hearty soup with our easy-to-follow recipe and cooking tips
- Beef Consomme Recipe - Food. com
"Posted in response to a technique request This creates a crystal clear broth You can also substitute ground chicken and chicken broth to make a chicken consomme This recipe is from "On Cooking" by Labensky and Hause You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups "
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