Instead of using a “raft” (a mixture of egg whites and vegetables) to clarify stock into a clear consommé (as in our Consommé Célestine recipe), author Lauren Shockey uses gelatin and the freezer, a technique she learned while interning at New York’s WD-50. As the Doritos-flavored frozen “soup” defrosts, the gelatin traps the impurities and only lets the clear, flavorful liquid through. Watch Shockey make the consommé in this CHOW Tip video.
Special equipment: You will need 2 large pieces of ultrafine woven cheesecloth for this recipe. It can be purchased at cooking supply stores or online.
Hummus is one of the easiest, most healthful snacks there is. Nearly surpassing salsa and guacamole...