am making tomato consomme for a new specials menu at work tomorrow. the consomme is my idea to add to the new specials menu.
since i gather after 2days off work right before the new menu starts, i can pretty much guarantee that there wont be any tomato juice in stock and plan on using veg stock with tomato puree as a substitute instead.
should i leave the veg stock out and just go with plain watered down tomato puree, or go with my instincts and use the veg stock?
im quite sure the veg stock wont cloud my consomme but cant be too carefull ya know