This is a heavy beef broth I cook with at least once a week. Is there a translation for it or is it literal like "caldo de res oscura"?
- Thread starter Trainman33
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Consumm?
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Consomme is not just a beef stock, it is called consomme after a beef stock has been clarified with minced meat, vegetables and egg whites.
The Spanish word is consom?, which is a concentrated beef broth. That's the word used in the DR. "caldo de res" is just a regular beef soup.
A consom? can be made from vegetables, too. The word comes from the French consomm?-"to boil down."
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Campbell's beef broth and Consomme.... available most stores
The consomme will gel if you put ice in it (as with vodka and ice = a bullshot)
The beef broth will not gel..... mix with Clamato for a Bloody Bullshot --- it stretches the expensive Clamato:bandit:
Spelling is CONSOMME
WW
Ministre of Splelling
The consomme will gel if you put ice in it (as with vodka and ice = a bullshot)
The beef broth will not gel..... mix with Clamato for a Bloody Bullshot --- it stretches the expensive Clamato:bandit:
Spelling is CONSOMME
WW
Ministre of Splelling
- Status