What is the difference between stock and consomme?

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ChefDaddy March 10, 2011
Just like to add that when the egg protien solidifies (from cooking) it traps and incapsulates the floating particles. And thats how it becomes clarified.
 

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francesca G. March 9, 2011
Stock is made from simmering aromatics and/or meat, whereas consommé is specifically stock that has been clarified, typically by using an egg white-raft. The egg protein clarifies the liquid and is then removed, leaving only the clearest of broth as consommé.
 
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