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In cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified, a process which uses egg whites to remove fat and sediment.〔(【引用サイトリンク】title=How to Clarify Cloudy Chicken Stock )〕 ==Cooking and serving== A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and leek), tomatoes, and egg whites into either bouillon or stock. The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, the solids begin to congeal at the surface of the liquid, forming a 'raft', which is caused by the proteins (including albumins, mucoproteins, and globulins) in the egg whites. Once the 'raft' begins to form, the heat is reduced, and the consommé is simmered at a lower heat until it reaches the desired flavor, which usually takes anywhere from 45 minutes to over an hour. The resulting concoction is a clear liquid that has either a rich amber colour (for beef or veal consommé) or a very pale yellow colour (for poultry consommé). It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and is then put through a lengthy process where all of the visible fat is skimmed from the surface. To ensure total purification, the consommé can be refrigerated, which draws out remaining fat, which can easily be skimmed off with a cheesecloth. Alternatively, the consommé can be placed in a wide, shallow container such as a sauté pan or large bowl and wide strips of parchment paper can be dragged along the surface; the tiny amounts of remaining fat adhere to the parchment, leaving the consommé perfectly de-greased. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup. If beef or veal is used, shin meat is ideal〔(【引用サイトリンク】title=All About Consomme )〕 because it is very low in fat and very high in gristle, and although it is undesirable for most other purposes, it is near essential for the flavour of the consommé. The meat is best if it is ground very fine, as if for a mousseline. Consommés are usually served piping hot because they tend to cool down more quickly than other soups and form a gel. They are most often served with garnishes, which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called 'royales'. A large amount of meat only yields a small amount of consommé; in some recipes, as much as 500 g (a little over a pound) of meat can go into a single 250 mL (8.2 fl oz) serving. This low-yield is part of what has traditionally given consommé its refined reputation as a dish fit for the higher levels of society and not consumed among the poorer classes, who could not afford such extravagance. Other types of consommé such as a tomato consommé are traditionally served chilled, this keeps the clearness of the consommé. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Consommé」の詳細全文を読む スポンサード リンク
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