What is a Consommé?

A consommé is a stock or broth that has been clarified to remove impurities so that it is crystal clear. Well-prepared consommés should be rich in flavor from the main ingredient (the protein). Beef and game consommés should be dark in color. Poultry consommé should be golden/light amber color. A Consommé should be clear of any fat and should have a substantial body as a result of its high gelatin content. 

What is Mirepoix?

Mirepoix, pronounced meer-pwa, is a mixture of coarsely chopped onions, carrots, and celery. It is used to flavor stocks, stews, and other foods. Mirepoix is generally a mixture (by weight) of 50% onions, 25% carrots, and 25% celery. Onion skins are usually used for brown stocks to add color. It is not recommended to peel the carrots or celery because of the flavor that it carries. The ingredients are chopped according to the stock’s cooking time. If the cooking time is short, then chop the vegetables in small dice. If the cooking time is long, then chop the vegetables in a large dice. This is done to ensure that all possible flavors are extracted.

What Does it Mean to Brûlé An Onion?

 The term brûlé refers to being bunt; scorched; burned; caked. This recipe calls for an onion to be brûlé. To Brûlé the onion, slice a whole onion in half. Lay the flat surface of the onion in a pan until burnt. This method is used to spark the natural sugars in an onion when expposed to high heat.