Bacon Consomme

• 1 kilogram sliced bacon, cut into 1/2-inch (1.25-centimeter) pieces
• 2 small or 1 large onion, peeled and diced
• 1 head garlic, peeled and separated into cloves
• 2 grams crushed red pepper flakes
• 170 grams red wine
• 170 grams smoked soy sauce (see page 62)
• 2,500 grams water
• 6.25 grams agar (see Sources, page 309)

1. Put the bacon in a large skillet set over medium heat.
2. Cook the bacon slowly to render the fat, about 30 minutes.
3. As the fat renders, pour it into a metal bowl or other heatproof container and reserve for another use.
4. When the bacon is evenly browned, add the onions, garlic, and red pepper.
5. Cook until the onions are tender and lightly browned.
6. Transfer the mixture to a strainer set over a bowl and drain any excess bacon fat.
7. Return the pan to medium heat, add the wine and soy sauce, and deglaze the pan, scraping up any browned bits on the bottom.
8. Pour the pan drippings into a pressure cooker and add the bacon and onion mixture.
9. Add the water and cook on high pressure for 1 hour.
10. Let the pressure naturally dissipate.
11. Strain the stock through a fine-mesh sieve, pushing on the solids to extrude any juices.
12. Let the stock cool and transfer to the refrigerator.
13. Refrigerate for at least 4 hours or until thoroughly chilled.
14. Any bacon fat left in the stock will solidify on the surface.
15. Remove and discard this fat and strain the stock one more time.
16. You need 2,500 grams of bacon stock.
17. Pour the bacon stock into a stockpot set over medium heat.
18. Whisk the agar into the stock.
19. Bring the stock to a simmer, stirring to prevent the agar from settling to the bottom of the pan.
20. Cook the stock for 5 minutes to fully hydrate the agar.
21. Pour the mixture into another pan to cool, then refrigerate.
22. When the bacon stock is cold and gelled, use a whisk to finely break apart the gel structure.
23. Return the stock to the refrigerator for several hours to rest.
24. Once the broken gel has rested, it releases its liquid more easily.
25. Line a strainer with four layers of cheesecloth and set over a container large enough to hold the strainer and the liquid.
26. Place the straining setup in the refrigerator and let the broken gel strain for a few hours.
27. Merely breaking the gel and squeezing it in batches through the cheesecloth can speed up this process.
28. While this produces consomme quickly, the final yield is less.

kilogram, onion, garlic, red pepper, red wine, soy sauce, water, agar

Taken from www.epicurious.com/recipes/food/views/bacon-consomme-374198 (may not work)