Parmesan Consommé from Umami: The Fifth Taste by David Kinch
Combine all ingredients in pressure cooker and cook on high pressure for 20 minutes. Strain liquid through cheesecloth and allow to cool to room temperature. Adjust the seasoning with salt if neede...
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Cooking tools:
- Pressure cooker
- Blender
- Kitchen scale
- Cheesecloth
- Mixing bowl
- Spoon
Ingredients
- 960 g vegetable stock
- Champagne vinegar, to taste
- 480 g (17 oz.) Parmigiano Reggiano, cut into 1-in. (2.5-cm) chunks
- 15 g Rishiri kombu
- 0.2 % xanthan gum
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