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Originally Posted by abefroman  How much difference is there between a stock and consomme?
Can I just throw some egg whites in while I am making stock, then scoop out the broth and pass it through a coffee filter and it becomes a consomme? |
Ah... hah hah! Abe Abe Abe...
First of all, pure lobster stock is mostly tasteless. It needs to be fortified with clam broth or some other stock.
Next, consomme is made by clarifying the stock with eggwhites and pureed mirepoix. It's a long process and considered one of the finer techniques of cookery.
Make the stock first Abe. Then make some bisque. Who knows, you may just find heaven right there.
