It is truly amazing all of the different varieties of ingredients there are for cooking. Many culinary dishes can be taken to the next level of delicious just by using a different variant of a certain ingredient. Stocks and broths are just one example of a common ingredient used in cooking. They are commonly used in soups and sauces and can be made to taste like many different things. One somewhat uncommon cooking ingredient that you may or may not have heard of is a consomme. It is very similar to broths, but quite different as well. Let’s explore what makes them so different.
Beef broth is a liquid that is made by simmering beef bones in water. The broth is simmered for hours until the flavor from the bones has completely blended into the water. The result is a very delicious and flavorful soup. This is often used as a base for many different types of soups and sauces. Beef broth is one of the most vital staples of everyday cooking.
A consomme is defined as a clarified meat broth. What they mean by clarified is that all of the impurities that are in the broth are filtered out. A beef consomme is made similar to a broth. Ground meat is added into the mixture and simmered along with the bones. Once the consomme is done, all of the meat is at the top of the broth, and then filtered out. The ground meat takes the impurities in the broth with it. The result is a liquid that is slightly thicker and richer than regular broth.
Difference Between Broth And Consomme
The largest difference between beef broth and consomme is the consistency. Consomme is noticeably thicker than broth, making it more suited for sauces and stews. Another significant difference between the two is the taste. Broth tends to have a bit of a bland and weakened taste while consomme is very rich and flavorful. Each of these ingredients have their place and things that they are best suited for.