Gelatin/Ice Filtration Tortilla Consomme

48 hrs, checked after a full night and visually couldn't see a drop and I started to wonder. Then it started to break (for lack of better words).

I took some chicken stock, infused it with the usual Tortilla aromatics, strained and froze it and wow!

Received rave reviews and would make a great starter! Just make sure you plan well in advance. LOL!!!

Served it with tomato leather wrapped pork carnitas.

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Comments

Cheryl_71360

Dang dude! You always blow my mind with this kinda cool stuff. How do you come up with such awesomeness? Never mind, don't answer that, my head might explode

tshewman

First I saw on this technique was.......Heston Blumenthal (for some that won't be a surprise). All I did was adapt it to an actual soup. That said, I did it as a test as I'm thinking about Xmas next year. IF (and it is yet to be determined) I'm asked to cook for my family in Canada, this would be a great starter using all the Turkey stock made from taking it apart. :-) It's actually about as easy as it gets. Just takes timing....but now thinking about many other possibilities. So, I can't take credit for this (not one bit), Heston, Harold McGee, Chris Young etc etc. All I did was freeze the infused stock. They did all the work.

Sonja_134796

Hi Todd,

I have seen the BBC video with Heston a couple of days ago :-)

Brandon_Byrd_40557

What aromatics did you use?

FrankM_3301

Well done. I love clarification. I used agar to make a parmesan consomme a couple of weeks ago. I like the idea of tortilla! Very cool.

tshewman

He and his team(s) are quite inspirational. Doing their recipes are obviously fun, but watching him/them really gives us lots to think about and play with.

tshewman

Fairly traditional. Tomatoes, onions, jalapenos, corn, cilantro. The cilantro was fresh (with this odd weather, ours is sprouting again), the jalapenos and corn were from our garden earlier this year.

tshewman

If I understand the clarification list, I believe agar is less than ideal for higher fat clarification and Methylcelullose might be more appropriate for animal/gelatin stocks (if one were to do a "faster" version with slightly more volume but with a little less clarity)?

I love this technique and it's so easy, but takes so long. God help me.....did someone say centrifuge?

Brandon_Byrd_40557

Sounds delicious. I love the color you got on it. I might have to give this a try since I've got a ton of bags of chicken stock in the freezer right now. It might be fun to actually infuse some (unsalted) tortillas into the broth as well. I've seen Heston infuse toast into a broth before (I think it was to make sausages) and it seemed like an interesting idea... this would be along the same lines. I'll have to experiment.

Johan_Edstrom_5586

The f50 isn't as clear as this. Agar takes forever too.

tshewman

Have done it (without the clarification) and it works well (if I recall, it's in the MC/MCAH recipes). I used our corn because.......well, we had it and I was curious. :-) Have used freeze dried corn and that also works well.