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Week 4: Clear Soups

  • ejs0086
  • Sep 13, 2023
  • 9 min read

Updated: Sep 20, 2023

Research

Introductions

  • List the method of cookery and dishes to be covered in class

This week we will be making beef consommé, a French soup removed from impurities and solids to create a crystal-clear appearance. The base contains either beef, chicken, fish, or vegetables combined with mirepoix, aromatic herbs, and egg whites. For this recipe will be adding ground beef and using methods such as clarifying, simmering, straining, and whipping. We will also be making pasta carbonara with fettuccini, pancetta, eggs, parmesan, and pecorino cheese. Some recipes call for bacon, which is cured and smoked, but pancetta is cured and unsmoked to create a milder flavor (Christensen 2022). Fettuccini carbonara uses whisking and sautéing methods. Lastly, we will create a tomato sauce consisting of plum tomatoes, tomato puree, onion, garlic, basil and spices. We will need a wide, heavy-bottomed saucepan to make the tomato sauce and an optional food processor if we want a smoother texture.

  • List your learning objectives for the class

I am excited to prepare a dish this week that I have never tried before - beef consommé. The process of clarifying seems somewhat simple, but producing a crystal-clear, light-colored beef consommé is a bit intimidating to me. I hope to gain a better understanding of controlling the appearance of the soup through hands-on learning in lab class. Furthermore, I am excited to try a new technique (whipping) that will be introduced to us this week. The textbook did not emphasize the technique for separating egg whites, so I will research the best way to do so. I aim to completely separate the egg whites of any yolk and whip the whites into a perfect frothy consistency.

  • Discuss your prior knowledge of the content

I was not familiar with consommé at all until reading about it in the textbook. I did not know it was even considered a soup or that there are different types of consommé. I understand the process of cooking beef consommé now and know why clarifying, straining, and simmering methods are used to achieve the soup's distinct characteristics. I am proficient at cooking pasta, as it is the only type of food I have known how to make prior to this class. Pasta carbonara typically uses dried spaghetti noodles. The difference between fettuccine carbonara and fettuccine alfredo is that the carbonara is less creamy and has a stronger, saltier taste from the pancetta.

Background Information

  • Research and discussion of method of cooking/ techniques

We will be using various techniques this week between three very different recipes. Deglazing and puréeing techniques from last week will not be utilized this time. Instead, these recipes call for whipping, simmering, straining, whisking, and sautéing. The tomato sauce recipe mentions using a wide, heavy-bottomed, nonreactive saucepan or a rondeau, which is sometimes referred to as a brasier. It is similar to a stock pot or a Dutch oven but not nearly as deep. A new technique employed this week (that was suggested but not used in previous recipes) is the use of cheesecloth to strain the beef consomme to obtain the desired clear appearance. In this recipe, ingredients coagulate and rise to the surface, creating a “raft,” and must be carefully strained.

  • Research and discussion of primary ingredient

The primary ingredient for beef consommé is, well, beef! Plus beef broth or stock. This recipe calls for lean ground beef, preferably shank, neck, or shoulder. An article by Craving Tasty says to include “lean ground meat which is one of the major sources of protein that enables the clearmeat to preform clarification. The meat must be lean as fat will have to be skimmed off later. Beef shank is the best choice here” (Victor 2018).


Fettuccine carbonara’s main ingredient is exactly what I would expect: pasta. This recipe does not specify whether to use dried or fresh pasta, but most recipes I reviewed called for dried pasta, as I mentioned above. No matter the variation, fettuccine should be cooked until al dente, which is Italian for “to the tooth,” meaning tender but chewy. Pasta that sticks to the wall if thrown is overcooked!


Tomato sauce would obviously need tomatoes above all other ingredients. Canned whole plum tomatoes and tomato purée create the base of tomato sauce. According to an article by The Cookware Geek, “Plum tomatoes are the perfect type of tomato for making sauces because of their meaty consistency and slightly sweeter, purer flavor. They have less water and seeds” (Campos 2021).

  • Dish/method variations - Discuss the variations of the dish or the methods of cooking

Beef consomme is possibly the most complex dish due to the process required to create flavorful, yet clear, soup. Eggs must be whipped and combined with beef, mirepoix, and tomatoes that are seeded and diced. Then we will add stock/broth, onions, and sachet. After simmering, a raft of ingredients will bubble to the top. The soup must be strained through several layers of moist cheesecloth after simmering for 1.5 hours. Fettucini carbonara should be less time-consuming. The pasta will be cooked separately. Once we sauté the pancetta, we will add whisked eggs, cheese, and reserved pasta water to the dish. Tomato sauce should be the easiest of these recipes. After browning the onions and adding garlic, tomatoes, and purée, we let the sauce simmer for over an hour. The sauce is ready to eat once we stir in fresh basil and seasonings, but some chefs further use a food processor for a smoother sauce.


Recipes

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Plan of Work


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Report & Reflect


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Results

  • Describe the outcomes of the lab class

Lab class went fairly well this week, as we successfully prepared three distinct dishes: beef consommé, fettuccine carbonara, and tomato sauce. We realized after serving the pasta carbonara that the tomato sauce was supposed to be added to it, which should have produced two (not three) complimentary dishes in the end. Regardless of that mistake, we achieved our own desired results by using our creativity to make creamy, cheesy pasta carbonara and rich, crystal-clear beef consommé.

  • Describe how well the technique/cooking method worked

The techniques and cooking methods that we used this week were very effective. The beef consommé was not as complex as we thought it would be, and it turned out clear and flavorful after straining it through cheesecloth numerous times. If I had prepared consommé alone, the straining technique would have been extremely difficult to complete because it was physically demanding. The fettuccine carbonara had the right balance of creaminess in the end, but the rapid stirring technique was not feasible. We found that we could not stir the pasta and egg/cheese mix together fast enough to melt the cheese initially.

  • Describe the sensory results of the dish;

    • Taste

The beef consommé had a refined, yet savory, taste of beef with pleasant umami. The fettuccine carbonara turned out to be too salty, which is most likely because we added too much pancetta and forgot to add the tomato sauce to it, so we added crushed red peppers in hopes of balancing out the taste. The tomato sauce was tangy with a hint of sweetness from the plum tomatoes.

  • Flavor

The beef consommé presented a delicate beef flavor. As this was my first time trying beef consommé, I wasn't sure if our dish tasted correctly, but the Chef assured us it had a perfectly refined flavor. The fettuccine carbonara was light, creamy, and cheesy; however, parmesan definitely overpowered the pecorino cheese. Adding pancetta gave the pasta a rich flavor and complimented the dish well, but it was a bit too strong for my liking. If we had correctly added the tomato sauce to the fettuccine carbonara, the parmesan and pancetta would have been less intense.

  • Texture

The beef consommé was clear and liquid, with no impurities or solids. Fettuccine carbonara had a thin, creamy sauce that coated the pasta evenly. We decided to use campanelle pasta instead of fettuccine or spaghetti noodles, which enhanced the flavor by trapping more cream inside the tender noodles. The pancetta added extra texture with each bite. The tomato sauce had a smooth and velvety texture, as we desired it to be.

  • Appearance

The clarification process was successful in creating a crystal-clear appearance for the beef consommé. The fettuccine carbonara had a creamy and appealing presentation, and the tomato sauce had a rich, deep red color. We garnished the beef consommé with round cuts of zucchini and squash, as well as finely diced celery and carrots. Shredded parmesan, crushed pepper, and parsley stems were used to garnish the fettuccine carbonara.




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Cooking the beef consommé with a raft in the center and a sachet tied to the pot, which contained bay leaves, dried thyme, peppercorns, parsley stems, and cloves.

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The beef consommé after straining it through cheesecloth.

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Rapidly stirring the pasta carbonara for a second time after reheating it.


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Our finished product: Fettuccine Carbonara

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The long lost tomato sauce.



Evaluation of results

  • Explain and discuss the important outcomes using external references and citations;

The clarification of beef consommé that resulted in a crystal-clear appearance was not as intimidating as I had thought it would be. We easily separated the egg whites from the yolk and were the only team to form a raft in our soup, which allowed us to have the cleanest consommé out of the entire class. I am very proud of our team for demonstrating proficient clarification skills in class this week. Moreover, my team discovered the importance of paying attention to all recipes, not solely the main course; dividing our focus equally between each dish would have prevented unnecessary wastage of perfectly good ingredients (the forgotten tomato sauce). The fettuccine carbonara would have been perfect if we had remembered to add one of the most important parts of the recipe - tomato sauce. According to the LA Times, "Spaghetti carbonara is one of the simplest dishes to make — it takes only five ingredients, not including seasoning, and is done in less time than it takes for the noodles to cook. But sometimes the simplest dishes are the hardest to get right, and spaghetti carbonara is definitely one of those" (Parsons 2015). Tomato sauce is not usually a part of fettuccine carbonara, but it was supposed to be used to balance the saltiness. Apparently, ending up with a too salty fettuccine carbonara is a common problem due to the pecorino cheese (Parsons 2015).

  • Discuss the techniques that did work well. Provide an explanation of why they did work.

The technique that worked well was straining the beef consommé through moist cheesecloth to achieve clarity; this method took a team and would not be as efficient or easy to do if someone was using this straining method by themself.

  • Discuss the techniques that did not work well. Provide an explanation of why they did work.

As I mentioned earlier, it was difficult to rapidly stir the fettuccine carbonara. The cheese did not melt or mix in completely, and the extra splash of water did not get absorbed by the noodles, so we had to reheat the pasta on the stovetop.

  • Discuss the particular improvements and changes that could be implemented to improve the outcomes

To avoid excessive saltiness in the fettuccine carbonara, we should have precisely measured the pancetta and used less pecorino cheese. Additionally, remembering to incorporate the tomato sauce as intended would give the dish a more balanced flavor. We did not have the cheese and egg mix nearby when we took the pasta off of the stovetop, so the carbonara was most likely not hot enough to melt the cheese when we added it. Being more preared and practicing the rapid stirring technique for the fettuccine carbonara would ensure that the cheese melts evenly without becoming too clumpy.


Conclusions

  • Provide a concise and clear recap of the outcomes of the class.

Many important outcomes came from lab class this week. We successfully clarified the beef consommé to get a crystal-clear appearance. We faced several challenges with the fettuccine carbonara, such as struggling to rapidly stir the pasta and remembering to incorporate all ingredients. We learned the importance of focusing on all recipes to prevent unwanted waste as well.

  • Discuss the specific learning outcomes of the class and link them to the learning objectives that were previously identified.

My goal for the beef consommé was to gain a better understanding of controlling the soup's appearance, which I am now proficient at doing. I was originally worried about separating the egg whites from the yolk and emphasized these concerns in my research; however, it turns out that I was overthinking this task, as I had no trouble separating the egg whites in class.

  • Discuss additional skills and knowledge that were learned outside of the previously identified learning objectives.

This week in class, we had a substitute Chef. As I was struggling to cut the pancetta, I decided to ask him how he chopped this ingredient so easily and into perfectly even cuts. He took the time to show me how to correctly hold a large knife. I had no idea that I had been doing it wrong the whole time. The safest and best way to hold a knife in your hand is to grip the sides of the blade with your pointer finger and thumb for a control point, then place the last three fingers on the handle. This technique allows you to always know where the blade is and takes the pressure off your wrist - which is great for me because I recently had wrist surgery on my dominant hand. My cutting technique had been correct all along, but my hand placement was preventing me from chopping effectively.

  • Explain the potential circumstances that the newly-found skills and knowledge could be applied.

My new proficiency in clarifying soups can be applied in professional kitchens when preparing clear soups like consommé. The lesson I learned about paying attention to all recipes will be used in future lab classes and whenever I am cooking. Furthermore, the proper hand placement for large knifes that I learned from the substitute Chef will be useful anytime I am in the kitchen.

  • Detail areas that still require practice and improvement.

Being better prepared and organized during cooking can help prevent mishaps like the forgotten tomato sauce and lead to better outcomes.






References


Campos, M. (2021, October 5). Plum Tomatoes - why are they so special?. Plum

Tomatoes - Why Are They So Special? - The Cookware Geek. https://thecookwaregeek.com/plum-tomatoes-why-are-they-so-special/#:~:text=In%20general%2C%20plum%20tomatoes%20are,drying%2C%20and%20preparing%20hot%20dishes)


Christensen, E. (2022, August 5). Pancetta vs bacon vs prosciutto: What’s the

difference? Kitchn. https://www.thekitchn.com/whats-the-difference-between-bacon-pancetta-prosciutto-ingredient-intelligence-79111


Parsons, R. (2015, April 24). The complicated simplicity of Spaghetti Carbonara.

Los Angeles Times. https://www.latimes.com/food/la-fo-calcook-side-20150425-story.html


Victor. (2018, April 8). Beef consomme. Beef Consomme - Craving Tasty.

https://cravingtasty.com/beef-consomme/

 
 
 

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