By Tina Siegl
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By Barbara Huggins 03/20/2009
Before you make your own consomme, roast the bones in the oven until they are a nice brown color.
Then throw it all in a pot to continue making your broth.
Believe me, you won't regret the extra step.
By Chayil 03/20/2009
As Scott E. says, there is no substitute. However, you can make your own consomme. Every time you cook meat or fowl. save the skin, bones, and gristle in a baggie or container in the freezer. When you've got a couple of good full bags, toss their contents into a stock pot and add salt, pepper, and whatever herbs you enjoy. It also helps to toss in vegetable parts, such as the tip-ends of carrots or turnips, the stems of mushrooms, shavings from bell peppers -- anything that you'd normally throw out, keep it, unless it's rotten or has worm-eaten places.
Bring the pot to a boil, then turn it down to a simmer for a couple of hours with the lid on. Strain with a cheesecloth in a sieve. Freeze the consomme in plastic containers or -- stroke of genius on my mother's part -- in an ice cube tray if you think you may want only a little of the flavor at a time.
By scott E. 03/18/2009
There is really no substitute for consomme. It is made with roasted bones that give it that deep flavor and velvety taste.
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