Leslie Said:the difference between beef broth and consomme.?
We Answered:Consomme is broth that has been cleared, you essentially remove all the little particles in it by making them bind to egg whites and then skimming it off until you're left with a clear liquid. You should be fine just using broth/stock I think the consomme is more a visual thing making the soup a lighter/clearer color.
Jennifer Said:staying in Thailand recently and ate double beef consomme soup with Quayle's eggs does any 1 know the recipe?
We Answered:Try the internet for it. I get all my recipes online now.
Jamie Said:is there a vegetarian consomme you could make?
We Answered:Marigold Swiss Vegetable Bouillon Powder
Vickie Said:Beef consomme recipes needed?
We Answered:Isn't consomme just like a type of broth?
I freeze broth until I have something I need to make - I like to use broth in making rice (absorbs the liquid, adds flavor) -
instead of water for condensed soups (vegetable soups)
Instead of water for Ramen noodles -
Derrick Said:Good recipe that can be made with beef consomme?
We Answered:Consomme Pork Chops!
2 tablespoons olive oil
2 tablespoons all-purpose flour
6 pork chops
salt and pepper to taste
1 cup uncooked long grain white rice
1 cup beef consomme
1/2 cup water
1 onion, thinly sliced
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat. Place the flour in a shallow dish. Season pork chops with salt and pepper, and press in the flour to lightly coat. Place chops in the skillet, and lightly brown on both sides. Drain on paper towels.
In a large baking dish, mix the rice, consomme, and water. Arrange onion slices over the rice. Top with pork chops.
Bake in the preheated oven 1 1/2 hours, or until rice is tender and pork is done