Quote:
Originally posted by miahoyhoy
Ground beef is not needed for a raft.
If I was making a lobster consomme I'd make a lobster stock from the shells and insides. Cool it over night. then add a raft of egg whites, shells, mirepoix, more shells and insides(ground up). bring it to a simmer stirring it every 4 minutes by hand until it is too hot for my hand which is around 140. That's when the raft will form. Watch it closely to not boil or even really simmer.. 45 to 55 minutes later turn off heat and ladel consomme through cheese cloth. Adjust seasoning and enjoy your karma. |
This is the technique I also recommend. You may use leeks,garlic and onions in your clarification as well in lobster consomme.
Using chicken stock for a Lobster consomme is not such a great idea,wine and fish fumet or lobster fond should be used.
MarkV,
in some things we cook technique is paramount for it's success.
I don't want to say bad things about your boss but it seems his/her technique was off.Try it at home useing the technique qouted above,only before you strian it let it sit for 15/20 minutes.
Note..I like a touch of Pernod in my consomme.