Consomme is the fancy pants of the trio. It’s a clarified broth, and it is absurdly extra. It’s the dish that makes chefs cry.
To make it, you take a broth. Then you add a “raft.” A raft is a weird paste of egg whites, ground meat, and vegetables. You mix it into the cold broth, then slowly, slowly heat it.
As it warms, the egg whites cook. They trap every tiny particle of fat and sediment. FLOATING. A solid, ugly crust. That’s your raft.
You poke a hole in the raft. The liquid underneath? It’s now crystal clear. Like a glass of golden water. No cloudiness. Pure, concentrated flavor magic.
Consomme is so clear you could read a newspaper through it. Seriously. French chefs used to show off with that trick. It’s a flex.
