Week 4

dcm0062
Sep 7, 2021
5 min read

Chicken Stock, Cream of Tomato, Consommé, Croutons Research

Methods of Cooking

In this upcoming lab we will learning the principles and methods behind making chicken stock, cream of tomato, and consommé. We will continue to advance our knowledge and skill with making soups, stocks, and knife skills. Unlike last week, we will be making a puréed soup which is different than minestrone soup. Lastly, we will be making croutons by sautéing them in a pan.

Knowledge of Topics

I have a clear understanding of making a brown and vegetable stock but have yet to make one for myself which is unlike chicken stock for me. So, going into the process of making a chicken stock will be much easier for me to process and understand. My prior knowledge of making chicken stock will be helpful since my grandfather and I used to make it. I have a great understanding of different cutting methods which should be beneficial. My knowledge of puréed soup is rather good and I have dealt with them before but obtaining a better understand will be great.I have made croutons multiple times in the pasted so my knowledge on the process to make them is advanced.

Learning Objectives

Prepare a white stock (chicken)

Produce a cream soup

Demonstrate a mastery of the consommé soup cooking technique.

Practice the costing of menu items

Method of Cooking

Cream of Tomato

This soup is referred to as a puréed soup but in more detail a cream soup. The beginning construction of this soup begins with simmering the main ingredients. This mixture is then puréed and strained. You will then bring the consistency of the dish to the desired thickness. When using hard vegetables to make a cream soup it is important that they are first sweated with butter. It is important when making a cream soup that you don't allow it to curdle. You prevent this by not adding milk or cream to the soup while it's hot and not boiling the soup once milk/cream is added.

Consommé

Consommé is a stock or both that should be crystal clear in color. To obtain this crystal clear color it must go through the process know as clarification. When clarify a stock or broth you must start with a cold and grease-free stock or broth. It is then combined with a mixture called clearmeat. It is then brought to a simmer. When simmering albumen begins to coagulate, which aids in trapping impurities. The ingredients containing albumen and clearmeat will rise to the surface and create a "raft." Then raft ingredients will begin to release it flavor giving the consommé more flavor. It is then strained, chilled, and ladled of its fat.

Croutons

The process of making croutons is fairly simple and my prior knowledge will make this simple. You first start by cutting bread into cubes, sautéing them a pan, and letting them degrease on a paper towel.

Research of Dishes

Origin of Dishes

Cream Soup

The original origin of cream soup is not one-hundred precent for certain but is believed to originate when soups began to become more popular. The first ever written recipe of cream soup comes from the Mongol Empire thousands of years ago. Variations of cream soups have become widely more population since the iconic brand Campbell soup first introduced mushroom soup in 1934.

Consommé

It is believed to have been first created in France during the middle ages and has since then evolved. During the middle ages it was considered a delicacy to use unusual animals to create consommé.

Variations

With both cream soup and consommé any recipe is possible. Both dishes are extremely versatile in what can be put in them. To classify as a cream soup or consommé it must retain the base properties but after that anything may be put into them. So, the number of variations is endless.

Recipes

Chicken Stock

Ingredients Weight Volume

Chicken 1lb. 3 oz.

Cold Water 32fl. oz.

Mirepoix 2 oz.

Bouquet Garni:

Bay Leaves 1 ea.

Dried Thyme 1/8 tsp.

Peppercorns 1/8 tsp.

Parsley Stems 1 ea.

Directions

Place bones in stockpot and cover with cold water.

Bring water to boil and skim off the skum. Drain off water then add 32oz of cold water, bring to boil then simmer.

Add mirepoix and bouquet garni.

Simmer for 6-8 hours and continue skimming.

Strain and refrigerate.

Cream of Tomato Soup

Ingredients Weight Volume

Mirepoix 3 oz.

Olive Oil 1 tbsp.

Whole Butter 1 tbsp.

Vegetable Stock 3fl. oz.

Water 8fl. oz.

Tomatoes, Crushed, #10 Can 2 tbsp.

Salt TT

Pepper TT

Worcestershire Sauce 1 tsp.

Heavy Cream, Scalded 3fl. oz.

Red/Green Peppers Garnish

Fresh Basil Garnish

Croutons Garnish

Bouquet Garni:

Parsley stems 1 ea.

Black Peppercorns 2 ea.

Bay Leaves 1 ea.

Fresh Thyme 2 sprigs

Directions

Sweat the mirepoix in the oil and butter in a heavy saucepan without caramelizing.

Deglaze the pan with the tomato juice. Add water, crushed tomatoes, salt, pepper and bouquet garni. Bring to boil, reduce to a simmer and cook for 30 minutes.

Remove bouquet and pureé the soup with immersion blender. Strain the scalded cream through china cap. Simmer for 5 minutes, adjust seasonings.

Garnish each bowl with a swirl of heavy cream, the diced peppers, and basil, serve with croutons.

Consommé

Ingredients Weight Volume

Egg Whites 5 ea.

Ground Beef 1 lb.

Mirepoix 8oz

Tomatoes, Seeded, Diced 6 oz.

Beef Broth 2.5 qt.

Onions Brūlés TT

Salt

Sachet: