Consommé – The clearest and most pure of stocks

A week ago, I had no idea what a consommé was. A week before that, I didn’t know what a stock was. And now I understand why Chef Daniel Boulud calls a consommé “The highest sophistication of a stock”. It all makes sense now.

I now understand the depth and intricacy involved in making a dish that to the average consumer might seem like something very simple. It is simple, yet so rich and elegant. All this is very new to me and every little thing about it amuses me. Check out Culinary Life..the beginning to get some background. Now that I know what a consommé is and how to make it, I’d like to share it with all of you.

I took a stab at making chicken consommé today, and it actually turned out pretty good. Very simple to make and a perfect french classic for a fancy dinner party or any occasion for that matter.

Chicken Consommé Recipe

Chicken consommé collage

Ingredients:

Prep time: 35-40 mins Cook time: 60 mins 3-4 servings

Ground Chicken Meat 1 kg

Chicken Stock 3 liters (ready-made works since making it from scratch would take 4-5 hours)

Egg Whites 4-5 eggs

Onion 1 large (Diced, brunoise)

Tomatoes 2 medium or 1 diced can

Carrot 3 sticks (Diced, brunoise; save 20 grams for garnish)

Leek 1 stalk (white part) (Diced, brunoise; save 20 grams for garnish)

Celery 3 stalks (Diced, brunoise; save 20 grams for garnish)

Ingredients

Spice Sachet (small cheesecloth bag made of – 1 bayleaf, 4-5 crushed peppercorns, parsley stems, thyme fresh or dry, rosemary fresh or dry)

Spice sachet

Steps:

  1. Preparing the clearmeat
    • This step involves combining the brunoise of onion, leek, celery and carrots and tomatoes with the ground chicken and egg whites. Ensure that the ingredients are thoroughly mixed and transfer the contents to a stockpot.
  2. Raft formation
    • The chicken stock is added to the clearmeat along with the spice sachet and brought to a boil stirring continuously. Note that stirring is a very important step to keep the eggs from sticking to the bottom of the pot. 20 minutes into the process the clearmeat starts to coagulate at the top leaving a clarified stock at the bottom. Simmer for 1 hour, no need to stir during this time.
  3. Straining the consommé and serving with blanched mirepoix
    • Take the stockpot off the heat and strain it using a strainer lined with a damp cheesecloth. Heads up – Try not to disturb the raft while scooping out the consommé with a ladle. Set aside the consommé.
    • Remember the 20 grams of carrots, leek and celery we had set aside for garnish? Now’s the time to use it! Blanch a mix of the three veggies. (Watch this quick tutorial on blanching veggies if in doubt) Set 1 tablespoon of the blanched veggies on each soup-plate and proceed to the next and final step.
  4. Serving
    • Reheat the strained consommé and season with some salt (as required) and white pepper.
    • Pour the hot consommé onto the blanched veggies centered on soup-plates.
    • Serve hot!
Clearmeat in a stockpot
Raft formation
Hot consommé garnished with blanched veggies

This was my first attempt at making chicken consommé and so I had to ask my friends for feedback. My close buddy, Akash, who’s also my biggest critic gave me a thumbs up and said it tasted nothing short of fine dining. And now I feel like a masterchef haha 🙂

All of the hard work paid off because at the end of the day the most rewarding part about cooking is when the people you serve, truly enjoy the food. There were definitely some challenges, the biggest one being perfecting the brunoise cuts and the other one, patience. If I were to do it again, I would probably make a larger quantity since it’s quite time consuming and can easily be stored for 2-3 days and longer if frozen.

This was an amazing experience for me and was an eye-opener to the fact that anybody can cook. It’s only a matter of wanting to. As Chef Daniel Boulud once said, ” Consommé will never go away because it is a part of basic, classic preparation. And it don’t matter where you’re from, what cuisine you make, what culture you belong to. As a chef you will learn to make a consommé and you’ll adapt the consommé to your taste, to your country, to your cuisine but you never forget how to make a good consommé to begin with.” And this is absolutely true for me given that this is only the beginning of my long, beautiful journey as a chef.

Culinary Life..the beginning

I completed my undergrad in Finance, worked at a 3D printing company for a year, got an MBA from the University of Nevada, Reno, and worked at the Nevada Department of Agriculture right after. I moved to Canada last year and worked in Sales for a year before having my “COVID epiphany” in June 2020. This was my moment of truth, this is when I decided that I wanted to do something more fulfilling and satisfying with my life. Food. It’s always got my mojo flowing, I’ve always known it.

Those of you all that’ve known me for sometime now, know that this isn’t the beginning of my “food” journey. Back in 2011, a few of my friends and I ventured out and explored the world of baking with Cakeman, a cake for every occasion, custom-made to look and taste any way you desired. I’ve always known I’ve wanted to end up in the culinary world, but never actually built the courage to make it happen.

why food? why this industry? why cooking? My philosophy is quite simple – People can never stop eating, and as long as your food tastes good and you treat your people right, they’ll be back for more. As far as cooking goes, I’ve always enjoyed cooking for friends and family and the most gratifying part has always been watching them enjoy the food and have beautiful conversations, the most beautiful sight in the world. Speaking of, check out Conversation with a Food Blogger: Amy Sheree to get some insight on the life of a food blogger.

My biggest inspiration in the culinary world is Gordon Ramsay. Not just because I connect with him and he’s entertaining, but mainly because he keeps shit real.

Anyway, it’s been a little while since I’ve blogged. Excited. Stay tuned for more….

Laughing Planet on N. Virginia

“Laughing Planet. You know we’re a quick-service restaurant offering nutritious, affordable, and delicious fare. Maybe our tasty burritos and bowls, soups, salads, smoothies, juices, and homemade cookies are among LaughingPlanet_2012_logoyour favorites. But the truth is, through our own mixture of fresh, healthy food; a fun, quirky ambiance; and a daily dose of laughter and inspiration, Laughing Planet is more than a meal—it’s the best part of your day. Venture inside a Laughing Planet and in mere seconds, you’re transported to a lively, friendly world where laughing is part of your daily health. Every café is a meeting spot, a community-building forum, a place to sit and talk with friends and strangers.”

Continue reading “Laughing Planet on N. Virginia”

Reno Earth Day 2016

We are now entering the 46th year of a movement that continues to inspire, challenge ideas, ignite passion, and motivate people to action.

In 1970, the year of our first Earth Day, the movement gave voice to an emerging consciousness, channeling human energy toward environmental issues. Forty-six years later, we continue to lead with groundbreaking ideas and by the power of our example.

And so it begins. Today. Right here and right now. Earth Day is more than just a single day — April 22, 2016. It’s bigger than attending a rally and taking a stand.

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“The good man is the friend of all living things.” – Gandhi

Continue reading “Reno Earth Day 2016”

Laana Thai Cafe – Reno

“Lanna Thai Café was built as a labor of love by Chef Pim, a home taught chef from a small village outside of Chiang Mai Thailand. Pim’s mother and village guided her in the traditional ways of authentic Thai cooking. In building her restaurant she pledged not to dilute the exotic tastes of Thailand with over-Americanization. Her vision is to share a 1407522204000-REN0806-Menu-Watch-Lanna-Potstickersjpggenuine Thai experience with every guest.”- Got this off their website, hopefully they stand by it. I wouldn’t know because I haven’t really tried Thai food in Thailand, but I’ve heard it’s awesome, especially if you’re a fan of street food.

But I do like American “Thai” food and Laana Thai Cafe was my second shot at it in Reno, after Ruby Thai restaurant in the food court at Meadowood Mall, which was quite mediocre.  Continue reading “Laana Thai Cafe – Reno”

Roberto’s Taco Shop – Reno

From serving tortillas to stores and restaurants to becoming a fast food chain, Roberto’s has come a long way. Started by Roberto and his wife Dolores Robledo, it was one of the first drive-thru taco shops that served authentic and inexpensive Mexican food.

With over 50 years of experience in the food industry, they final9787655_G.pngly decided to open up in
Reno on Feb 1, 2016. Started off as a 24-hour restaurant on N. Virginia Street, they closed down by evening on the day of opening. Why? Food shortage! The crowd was crazy with long lines and people going hungry and wild. I had to go check out for myself what the hype was all about, and so I did. Continue reading “Roberto’s Taco Shop – Reno”

NATIONAL BEER DAY

National Beer Day is observed annually on April 7th.  Celebrate with a pint of pale ale, lager, stout, wheat beer or pale ale.

One of the world’s oldest prepared beverages, beer possibly dates back to 9500 BC when cereal was first farmed.  It is recorded in the written history of ancient Iraq and ancient Egypt.

Beer is the world’s most widely consumed alcoholic beverage.  Following water and tea, it is the third most popular drink overall. Continue reading “NATIONAL BEER DAY”

RENO SLIDE THE CITY

Summer is almost here, and everyone is waiting to show off their hot bodsslide1.jpg, and chill out. What better place to do it than in the heart of the city? It’s not every day you can strut through town with your swimsuit on. Imagine sliding through a water slide that’s nearly 1000 feet long, that’s the size of almost 3 football fields. And the best part, the slide goes through the streets of Reno!

Slide the City is bringing their massive waterslide to Reno on June 4. The giant, one thousand-foot waterslide and block party planned for Ralston Street is open to all ages.Families, friends and neighbors are invited to take a break from the heat, speeding through three city blocks on inner tubes. The block party will also include food, music, local vendors and street entertainers. Continue reading “RENO SLIDE THE CITY”

YOU ARE WHAT YOU EAT, SO I AM PIZZA

I love pizza. I eat pizza. I dream pizza. And I’m quite confident thPizza-Box-Stool-640x640at there are more than a few people out there who feel the same way.

For the last few days my craving for pizza has multiplied incoherently. It must be to vent out the excessive work-load from college (eating pizza makes me happy), or maybe the fact that the boys and I are partying too hard- which again almost every time ends with pizza. Either way, I’ve been eating a lot of pizza, and I’ve been trying out different places in Reno every day. And what I tried last night tops the chart without a doubt! Here goes the count-down! Continue reading “YOU ARE WHAT YOU EAT, SO I AM PIZZA”

5 Best Buffet Options In Reno

For a city with a population of a little over 200,000, Reno relatively has a wide variety of options especially when it comes to food. And for all those foodies that are always on the lookout for dining options, there’s no better place to be. We never run out of options here. There are always new restaurants opening up, be it in Midtown or in and around the city. And it just keeps getting an Awful-Awful lot better.

What better way to binge on food and be spoilt for choice than buffets? Reno has a wide variety of buffet options. Too many options though can be overwhelming at times. Which is why I’m narrowing it down to the 5 best buffet options, based on personal favorites and people’s choice. Continue reading “5 Best Buffet Options In Reno”