I am currently taking a class in French Classical cooking. The chef/instructor insists we start our consomme' using hot stock rather than cold. Has anyone out there ever heard of doing this? Why?

[UniChef]

I used to have a Chinese cook who made his consumme that way. He also brought it to a rolling boil.

It always came out good. I never really paid enough attention to tell you exactlly how he did it, but I know it can be done.

-Mike

[Pete]

It can be done, but it requires lots of attention and just the right amount of heat. I prefer to start mine cold. It is a little more forgiving then. Plus I feel that it creates a much more stable raft that won't break apart as easily.