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Unread 08-08-2013, 04:17 PM   #1
John Bowen
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Default Beef Broth vs Beef Consume

Beef Broth vs Beef Consume
Okay…
Really just what is the difference???????????
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Unread 08-08-2013, 04:21 PM   #2
YetiDave
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They're worlds apart. Just look at recipes for consommé and a decent beef stock
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Unread 08-08-2013, 04:31 PM   #3
John Bowen
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I started a stew for dinner when I was at home for lunch today - I opened and poured a can of what I thought was broth but it was consomme. I could not really tell the difference so I just let it go. At first glance it seemed like it was beef broth with maybe some geletian mixed in.
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Unread 08-08-2013, 04:42 PM   #4
YetiDave
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I'd make a beef stock from bones, scrap cuts, onions, celery... The usual. Consommé requires a lot more meat than that and it also needs to be carefully cleared using egg white. Honestly I've never bothered making it so taste wise I couldn't go into specifics, but just looking at the recipes for both and stock making as I understand it.. I guess you could call it a stock on steroids
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Unread 08-08-2013, 04:47 PM   #5
John Bowen
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Thank you for the info - it seems like there will be no harm done - if anything it should add more flavor.

I wonder if it would be worth trying to add when I wrap a brisket through the stall?
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Unread 08-08-2013, 05:01 PM   #6
YetiDave
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Let your taste buds be the judge but I'd imagine it'd be a hell of a lot beefier tasting than regular broth so it's gotta be worth a shot! You could even inject it?
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Unread 08-08-2013, 05:05 PM   #7
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I'd just be careful of the salt content - there's usually a fair amount in stock and I'd imagine it'll be the same for consommé so mind the amount in your rub
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Unread 08-08-2013, 05:11 PM   #8
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The gelatin aspect would worry me more so than the taste in terms of how it would act as an injection liquid, but definitely worth investigating!
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Unread 08-08-2013, 05:17 PM   #9
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If it jellifies when cold then you may be able to inject more into a brisket than it'd hold with a thin injection, hmmm
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Unread 08-08-2013, 05:42 PM   #10
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Consume is supposed to be a lot beefier tasting. Ive seen a few recipes for beef injections which are 1 part Consume to 1/2part broth. Perhaps that is to liquefy the jellyness of it
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Unread 08-08-2013, 05:45 PM   #11
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I used a can of the Campbell's Beef Consomme and it did not taste any more salt than I would taste from their broth.
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Unread 08-08-2013, 06:13 PM   #12
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The instructions on the Campbell's can probably had you mix it 50/50 with water. I believe their consommé is condensed. Consommé is stronger in flavor.

Taste as you cook. You can always add water if it it overpowers the other ingredients.

CD
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