Go to the Recipe: Course 7: Fall Farmer
This sounds divine. Just to get my head round things.... you essentially fry the bacon in the open pressure cooker, then add water, close and cook, Correct?
The Bacon Concommé is so going to be part of my repertoire
Correct!
Great question I had the same one
I was also wondering if instead of adding liquid smoke if I could acheive a similiar
flavour with my smoking gun?
I believe you could, but be careful you don't smoke it too much. It could throw off the balance of the dish. To be honest the liquid smoke doesn't make or break the dish but it helps. If you wanted to try a smoking gun I would just lightly smoke half of your bacon before cooking.
Can we use watercress instead of kale ?
Possible to clarify tomato consomme using agar? Of course it won't be as clear as centrifuged one but will probably do the job?
For the Pectinex, is that 1% By Volume or by Weight? How big of a bottle should I buy for a restaurant kitchen?
Hi,
Is there any way to make the bacon consommé without a pressure cooker?
