Beef broth and consomme are both made from the water left behind after boiling beef, but consomme is clarified, usually by adding egg white. Consomme is typically concentrated by simmering to intensify the flavor. Broth ... More »

When a recipe calls for condensed beef stock, and consomme is preferred, simply substitute the same amount of consomme for the regular stock. Home cooks can purchase canned beef consomme at the local supermarket. If pref... More »

Beef broth is made by boiling meet in water and then reserving the flavored water after the meat is removed. Beef stock is made by boiling bones in water. More »

Beef broth is made by boiling meet in water and then reserving the flavored water after the meat is removed. Beef stock is made by boiling bones in water. More »

Condensed beef broth is regular-strength broth that is simmered or boiled to evaporate certain components, such as water, and develop a more concentrated beef flavor. It takes approximately 1.5 cups of regular-strength b... More »

It is possible to substitute beef consommé with either beef broth or beef bullion cubes. For a vegetarian beef consommé substitute, try vegetable consommé or mushroom broth. More »

Beef gelatin is protein that is derived from boiling water and cow parts, such as ligaments, bones, tissue and skins. The extracted gel-like substance, which is odorless and tasteless, is utilized in food products, cosme... More »