Q&A for How to Make a Basic Consommé

To make a consommé easily, start by cleaning and cooking tomatoes until they are tender. While cooking, add any desired herbs. Once the tomatoes are tender, place them inside a cheesecloth and secure the cheesecloth within a mesh. Position the tomato bundle over a bowl and cover it with plastic wrap. Allow it to sit for approximately 24 hours. During this time, a clear liquid, resembling water, will be extracted. This same process can be applied to create consommé with other ingredients, such as chicken. However, the easiest method, as I have found, is with tomatoes. This straightforward process yields a clear liquid that can be utilized in various culinary applications. For added versatility, you can even incorporate gelatin into the consommé.

Technically, you can't. A consomme is made from stock, which is made from bones. This is not to say you couldn't make a vegetable substitute, but it would be just that, a substitute - not the real deal. What you COULD do is make a rich vegetable broth and use unflavored gelatin to mimic the effect of the bones and connective tissue. Keep in mind that this would be vegetarian, but not vegan.

Probably because you have not used enough bones and meat. It is recommended to use 6 lbs of bones (plus meat if you wish) per gallon of water.

You should whisk the whites, not the yolks.