INGREDIENTS For clarification: clear broth - 2.5 L Shavings (carrot, celery and leek) Tomato -1 / 2

Gastronomy is the area encompassing the cuisine, drinks, materials used in food and in general all the cultural aspects half shells dallas associated with it. A gastronome can be a (a) cook (a), but can also be a person who is concerned with the refinement of food, including not only how food is prepared, but also how they are displayed. Reference FRANCO, half shells dallas Ariovaldo. From the gourmet hunter: a story of gastronomia.São Paulo: Ed Senac São Paulo., 2001.
The clarified soups or consommé, were introduced in the sixteenth century, and are typically made using meat, poultry or fish. The name comes from the French verb Consommé consommer, which means consuming, complete or accomplish something. In cooking, the term is used to describe a common or jus clarified soup as final product, half shells dallas distinguishing it from the broth, half shells dallas broth. The factor that distinguishes these elements is the process of clarification. This process begins by boiling the protein half shells dallas (fish, meat or poultry) and vegetables in the liquid to be clarified. After this step, the mixture is left on low heat until the proteins and vegetables are completely cooked and the liquid low enough to provide a concentrated flavor. Nowadays, it is categorized as the consomme soup, served half shells dallas hot or cold. Also used as a basis for gelée or aspic.
INGREDIENTS For clarification: clear broth - 2.5 L Shavings (carrot, celery and leek) Tomato -1 / 2 unit 1 unit small- large onion - 1/4 unit ground beef - 250 g Egg white - 4 units Twig thyme - 1 piece Bay leaf - 1 unit Grains of black pepper kingdom - 12 units Salt - to taste For Garnish: Carrot - 2 units Leeks - 1 unit Celery - 3 pieces Green peas - 60g to poach Consommé - 500 mL Salsa - qb PROCESSING STEPS Clarification: half shells dallas Methods simmering cooking (convection), moist heat. Peel and rinse the carrots and celery. Brunois cut and join with leek and reserve for garnish. Mince finely and reserve trimmings for clarification; Peel and remove the seeds (émonder, épépiner) tomato; In a small saucepan, add the ingredients clarification, combine ground beef, chips, chopped vegetables, egg whites, thyme, bay leaf, salt and black pepper kingdom. Mix well and slowly add the cold chicken broth; Heat very slowly, stirring occasionally so that the proteins do not stick to the bottom of the pan. When the liquid starts boiling and clarification rise to the surface, stirring constantly; Cooked proteins (clarification) will rise to the liquid surface, forming half shells dallas a layer on top of the coagulated ingredients boiling (gateau). Do not stir, let simmer on low heat (mijoter) for about 20-30 minutes. During this period, carefully cut a hole in the middle of the ingredients (gateau) with a small shell layer. Gently pour the liquid on top of the hole (gâteau) layer regularly during cooking. This causes the liquid is tempered while cooking. Line a fine mesh strainer (chinois) with a coffee filter; When clarification is complete, use the ladle to carefully remove the clear liquid through the hole of the ingredients (gâteau) layer and pass through chinois sieve lined for a clean saucepan. Keep warm consommé half shells dallas in bain marie, not put on fire directly and not allow it to boil, as this will give an opaque appearance. Trim to serve: Methods poach cooking (convection), wet callus. Poach the vegetable brunoise separately rather consommé. half shells dallas Drain the brunoise, and distribute pre-heated for serving bowls. Book consommé poached for other uses, but not add the consommé again. Pour the hot consommé over the vegetables half shells dallas and garnish with parsley. Four portions REFERENCE INCOME