I've never tried the food processor & strain approach, Old Bay. I'd be afraid that it would make the consomme cloudy. But it's certainly worth trying.
Pressing by hand just assures the full flavor is recaptured. But it's likely not necessary, not with that double-brewing, as it were.
Yes, the result is a clear consomme, pale green in color. FWIW, a broth, technically, is made with meat (as opposed to a stock, which is made with bones).
The full recipe does make a bunch, but it freezes well. If you're going to make the aspic, I would cut it in half unless you're having a party. And don't use the sliced celery for that approach. It just gets in the way.
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