Consomme is a dying art. Even many professional chefs will admit they haven't made it since culinary school. Learn how to make it and keep the art alive. It is an amazing dish. Very flavorful, but so clear you're supposed to be able to read the date on a dime at the bottom of a barrel of it. The first of several consomme videos I have planned.

Chef Mac

A classically trained chef demonstrates techniques and recipes for the home cook with humor and passion.