It's not tomato broth. It's clarified tomato bisque. Comment if you know how to make a raft
by tilifeelsomething
12 Comments
SuperDeliciousFlavor
*some dehydrated-hungover line cook* “Anyone see my piss test…?
JK op looks legit 😀
wpgpogoraids
Gonna have to try this one
Glum_Warthog_570
Excellent work.
It’s my favourite way to keep up with the summer tomato glut!
Never clarified a bisque though, that sounds next-level.
I couple my tomato consommé with prawn or lobster ravioli. It’s unbelievable.
Plan0nIt
I start by felling a tree in the Panamanian rainforest. My tribe and I change duties as ones begin hollowing the lumber. Others carry water, and others carry food. We rejoice as the new canoe is hauled to the river.
johangubershmidt
Never done it myself, but I’ve seen it done; eggs are wierd.
Duceduce54
Respect 🫡
tehmattrix
I’ve seen a young cook eat the raft with louisiana hot sauce 🤮
puppydawgblues
I mean you can cold press a shit ton of tomato scraps and end up with tomato water, season it however ya like, and bag clarify it for a clear/yellow tomato consomme.
DaddyBee42
>It’s not tomato broth. It’s clarified tomato bisque
Aye, that’s what yer ma said last night.
Nice work, Chef.
Comprehensive-Leg-82
When I do this the red color is not nearly so vibrant, it’s much more yellow in color than red. we do a lot of tomato consomme and my chef would adore this, do you do anything differently? Mind posting a basic recipe for it or pming me?
do you just use a lot of tomato?
instant_ramen_chef
Spherify it and serve the drops in bacon vodka shooters.
Bouq_
When you say bisque you mean a shellfish stock? Can you describe the process?
12 Comments
*some dehydrated-hungover line cook* “Anyone see my piss test…?
JK op looks legit 😀
Gonna have to try this one
Excellent work.
It’s my favourite way to keep up with the summer tomato glut!
Never clarified a bisque though, that sounds next-level.
I couple my tomato consommé with prawn or lobster ravioli. It’s unbelievable.
I start by felling a tree in the Panamanian rainforest. My tribe and I change duties as ones begin hollowing the lumber. Others carry water, and others carry food. We rejoice as the new canoe is hauled to the river.
Never done it myself, but I’ve seen it done; eggs are wierd.
Respect 🫡
I’ve seen a young cook eat the raft with louisiana hot sauce 🤮
I mean you can cold press a shit ton of tomato scraps and end up with tomato water, season it however ya like, and bag clarify it for a clear/yellow tomato consomme.
>It’s not tomato broth. It’s clarified tomato bisque
Aye, that’s what yer ma said last night.
Nice work, Chef.
When I do this the red color is not nearly so vibrant, it’s much more yellow in color than red. we do a lot of tomato consomme and my chef would adore this, do you do anything differently? Mind posting a basic recipe for it or pming me?
do you just use a lot of tomato?
Spherify it and serve the drops in bacon vodka shooters.
When you say bisque you mean a shellfish stock? Can you describe the process?