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