tomato consomme' ?

[Fincher]

okay starting the new menu tomorow, it includes a chilled tomato consomme with cranberry ice, or something like that, I haven't really seen it yet, but here's getting close to the question

was talking to the sous who made it, he actually made a raft for a non meat soup. He was complaining about the loss of flavor, he went on to tell me last consomme he made was a smoked duck one, but once clarified it tasted like a mild duck soup. Sounds to me like he's using way to much egg whites. What do you think?

How would you make a raft for a tomato consomme? whats the least amount of eggwhites you can use to still get clarification? Lets say while making a 2 gallon amount at a time

[stillsearching]

Hmmm... gallons and I don't get along. However, the raft should only be, at the most, a half inch thick. That's plenty, imo, to get the baddies out.

[davinci1013]

Okay, just to go against tradition...sorry...I've had success with vegtable consommes by pureeing all of the veggies in processor, then lining a a colander with 2 layers of dampened cheesecloth, then a layer of dampened coffee filter...place colander over bucket and pour in...refrigerate over night and that's it. It should be damn clear. I've never done just tomatoes, but should work. Maybe add a couple of cukes or so. Let me know if you try it!

[stillsearching]

interesting

I don't like the idea personally, only because it would then become less a consomme and more a puree (a strained one at that!) which isn't the same by any means. Might be yummy, yes, but not the same.

Flavours will cook out differently given the two different methods.

I say, why give up on rafts? Master it dammit! Then decide which methods you prefer!

[davinci1013]

I know what you mean. I've done all. But, the refrigeration process does concentrate the flavors. ANd my vegtable "like" consommes are clear! What is a consomme really? A clear, tasteful soup! I've been classiclly trained, but let's stay ahead of the game. I'm always changing and trying! I wouldn't dream of doing this with meat, poultry or such.

[garlichead]

I'll always add lean pieces of protien in with the raft to
add more flavour.

You'll need a lot of tomatoes for 2 gallons and I would add
ovendried and sundried maybe some pure tomato juice instead of veg broth or whatever he might be using,or a combo.Buzz it all,bring to a boil,let it sit overnight while
passing through a fine strainer.Strain again bring up to heat
add some crushed tomatoes that have been tied in a cheescloth along some herbs and other flavourings,Let it
cool...remove cheesecloth and then do the raft thing
and laddle off just after the raft has set.The darker the
consomme the better.Hope this helps.

[Kelly Johnson]

Ever done Tomato "water"?

I tie my tomatoes that are slightly over ripe in cheesecloth...beat it woth a pan or a meat mallet to crush and hang over a bowl for 2 days. recover the liquid in the bowl.

You'll be amazed at the flavor for so little work and zero stove space.

[garlichead]

I've made tomato water twice and it was better than I expected it to be.Both times with cold noodles and grilled
tuna.

Finch:
I was thinking that if you cook down some tomato pulp
so it pretty firm you could make quenelles for added punch.

[dnelson]

I have him on film doing the same procedure on a whole Ribeye!

[garlichead]

LMAO

[Retired Chef]

A cold tomato consommé is called cold (or jelled) consommé madrilene.
1. Ground-up vegetables of leeks, onions, carrots, tomatoes, celery, thyme, bay leaves and crushed black peppercorns. Than mix-in tomato puree and egg whites. Mix-it into the cold chicken stock (or beef stock), bring to a simmer until the raft forms. In a few minutes or so, make a well in the center of the raft so you can see the stock. If necessary, cut down the heat it the simmer is too strong. The consommé should simmer under the membrane of the stock.
2. You can bring the consommé to a simmer. Put ice cubes in the raft mixture and put this mixture slowly into the simmered stock, than proceed as stated above.
The tomato consommé (madrilene), the acidity of the tomatoes weakens the gelatin of the stock. . . . Gelatin may be added to the raft mixture because there is no danger of clouding the consommé.
If you find the consommé is not jelled enough or too thin, slowly melt the consommé under low heat adding soften gelatin be careful not to cloud the consommé
If the consommé too thin or slightly jelled, add 1-2 oz. (30-60 g) gelatin per gallon (4 L).
I left out some information in making tomato consommé. I assume you know how to make consommé, this is only added information.
You can serve the madrilene hot, too.

[Kelly Johnson]

Easy Davey...I may have a little dirt my own self brother

[chefkc]

I have tomatoes in all my consomme?? am i doing it wrong? or is it just a consomme with added tomato?

[dnelson]

Fear not Kelly! It is locked in an empty jar of White Truffle Flour and sealed with Colorado Bee's Wax. (I was working on a Truffled Honey Sauce for duck that day) It would take a pretty crafty negotiator to get me to release it to the general public!

Any crafty negotiators out there?

[Fincher]

he apparently has been taking large cans of tomatoes, blitzing them until liquid, then starting cold using a raft of onions, tomatoes, eggwhites, and egg shells. cooks that until finished.

I think its supposed to be vegetarian, not sure, need to find out today