First Consommé

I’ve been a chef for this long and have never attempted a consommé. It’s almost embarrassing really but decided that I would give it a go with the second batch of shells from the crab fest of the other night.

Ive worked with people who were studying for their red seal in culinary arts, who’ve told me about how difficult it is to master the consommé.

And I get it. The takeaway for me is the I make sure I’ve got a robust stock to begin with. And then make sure the appropriate amount of egg is getting used. I had too much weak crab stock to egg ratio. I added lovage and dill which gave the crab water a nice flavour.

Excited for another crab fest in my future soon.