I’ve read Michael Ruhlman in his book The Making of a Chef: Mastering Heat at the Culinary Institute of America talking about learning to make consommé at the CIA, how he struggled to achieve that elusive level of clarity that would let him read the date on a dime at the bottom of his pot. Yeah. About that.
When I first came up with the idea for tomatillo consommé, I started doing some research. There are no recipes for it. None. Does that mean it’s impossible or does that mean it’s just a challenge? I opted to go the challenge route and adapted a tomato consommé recipe from Epicurious to make a slightly spicy, very tangy consommé.