This method is distinct from traditional consommé both in technique and in final product, as gelatin filtration results in a gelatin-free broth, while traditional consommé gives a final product rich in gelatin, with a correspondingly rich mouthfeel. Cook 45 minutes covered at 375°F. Prep time. egg whites in consomme . Clarified broths called consommés have been in use since the Middle Ages, taking many forms from simple soups, to soups made from the meat of a wide variety of less-common animals. flavorful brown. Stirring or otherwise agitating the liquid while it simmers will disrupt the clarification process, so the consommé will turn out cloudy. strongly flavored consomme, adding twice the aromates in a given amount of stock. Consommé is a soup that is typically consumed on its own, at the start of a meal. This allows the finished stock to be drained from the pot without disturbing the raft on top—which, again, would cause the consommé to be cloudy. What's the Difference Between Stock and Broth? It can be served as a hot soup and can be added to different recipes such as stews. Confit. Simmer the consommé. 1/2 pound celery, small diced If beef or veal is used, shin meat is ideal[4] because it is very low in fat and very high in gristle, and although it is undesirable for most other purposes, it is near essential for the flavour of the consommé. What does consomme mean? Tweet. Bring to ... dish. A roasting pan or baking dish partially filled with water to allow food to cook more … Consommé definition: Consommé is a thin, clear soup, usually made from meat juices . n. A clear soup made of strained meat or vegetable stock, served hot or as a cold jelly. You get consommé when simmering broth is clarified using a raft, a mixture of stiff-beaten egg whites, ground meat (chicken, beef, pork or fish, depending on what you’re making) and mirepoix: finely diced carrots, celery and onions. What does consommé mean? Additional gelatin may be added during the last part of the clarification process to ensure that it sets properly. Beef or veal consommé is made from brown stock and has a rich, amber color produced by roasting the bones to make the stock, and also through adding some sort of tomato product, such as tomato paste, during the roasting process. Coring . Other Consommés would be based upon a chicken or lamb stock, or even on a vegetable-only base. Chicken consommé, perhaps the most popular variety, is made from chicken stock and is a pale yellow color. What this means is that a consomme is a strong, concentrated stock or broth. In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment. As the consommé simmers, the clearmeat solidifies into what is known as a raft, which floats atop the liquid. Traditionally: an emulsion of garlic, salt, and olive oil. Other types of consommé such as a tomato consommé are traditionally served chilled, this keeps the clearness of the consommé. consommes synonyms, consommes pronunciation, consommes translation, English dictionary definition of consommes. Perfect for making aspics or serving with jewel-like Brunoise-cut vegetables, tasty Quenelles or home-made tortellini. If any particles remain in broth, strain again in the same manner. In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment. It must be dissolved in a cold liquid before it is added to a hot mixture or it will lump. Consommés are usually served piping hot because they tend to cool down more quickly than other soups and form a gel. In each case, however, the distinguishing characteristics of a consommé are its strong flavor and its clarity. Consommé is clarified through a process that involves simmering the stock along with a mixture of egg whites and lean ground meat called a clearmeat. sumes v.tr. To waste; squander. 15 egg whites. Chicken Consommé takes standard chicken broth to a new, rich and incredible level, enhancing the flavor by an immeasurable factor. View Class. 1. Alternatively, the consommé can be placed in a wide, shallow container such as a sauté pan or large bowl and wide strips of parchment paper can be dragged along the surface; the tiny amounts of remaining fat adhere to the parchment, leaving the consommé perfectly de-greased. beef chicken game fish. Because it is high in gelatin, which is produced through the cooking of a protein called collagen which is present in bones, consommé also has body, meaning it's richer and has a more weighty mouthfeel than broth, which tends to be thinner. [1], Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable;[2] in modern UK English, the stress is on the first; and in the US the stress is on the last.[3]. A consommé is a soup or broth that has been clarified egg whites creating a crystal clear liquid. Beef consommé is a finished dish itself. "THE CURIOUS COOK; The Essence of Nearly Anything, Drop by Limpid Drop", Curious Cook in the New York Times: Clarifying liquids with gelatin, https://en.wikipedia.org/w/index.php?title=Consommé&oldid=962389218, Articles with unsourced statements from February 2017, Creative Commons Attribution-ShareAlike License, This page was last edited on 13 June 2020, at 19:25. 4. As the bulk water melts, it passes first through the gelatin network and then through the mesh strainer, into a receiving vessel. Think Like a Pro. Pronunciation: ay-OH-lee or a-oh-LEE. The word ‘consommé’ is translated from French as ‘completed’ or ‘concentrated’. To take in as food; eat or drink up. Bring consommé to a simmer, being careful not to allow it reach to a rolling boil, which will break apart the clarification raft, ruining your consommé. Note that cans of consommé you buy at the store aren't true consommé but rather ordinary broth which has been fortified by adding gelatin. This easy recipe makes good use of a leftover chicken carcass (and lots of veggies) from dinner. These cooking definitions often come from other languages like French and Italian and can be challenging to understand. A number of non-traditional consommés, not based on stock, have been created using this method, including a "pretzel consommé", a "Doritos consommé", a "brown butter consommé", and a "spiced pumpkin consommé".[10]. Classic Madeira Sauce for Roasts and Steaks. Beef Broth vs Beef Consomme . It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and is then put through a lengthy process where all of the visible fat is skimmed from the surface. The gelatin gives the consommé a gelatinous texture when set to cool. After all of the bulk water melts, the gelatin network remains in the strainer with the trapped macroscopic particles, and the clarified stock (the bulk water and flavor compounds) is collected in the receiving vessel. Although beef consommé is a clear, amber liquid, it has a thick texture and a rich, concentrated flavor. A well-made consommé is a soup that will become a treasured memory and favorite all your days. This easy chicken consommé recipe uses a leftover chicken carcass, vegetables and spices most chefs have on hand and egg whites. Get easy-to-follow, delicious recipes delivered right to your inbox. Consomme - A clarified broth used in sauces and soups. This stable network acts as a filter, trapping large particles of fat or protein, while allowing water and smaller, flavor-active compounds to pass. If you don't have a carcass, then use a couple of chicken legs and wings. If you're looking for a vegetarian option, one popular and easy-to-make variety is tomato consommé. A large amount of meat only yields a small amount of consommé; in some recipes, as much as 500 g (a little over a pound) of meat can go into a single 250 mL (8.2 fl oz) serving. Consommé Name Definitions. Define consommes. The word consommé means "completed" or "concentrated" in French. I am planning on trying a Rachael Ray recipe for French Onion Soup topped French bread pizza. The use of a particular item through a process, whether it is energy or food by a customer. Although they can be time-consuming and some of the directions may seem a little bit fussy, making perfect, clear consomme is not that difficult. Rich and flavorful, Consomme Primavera has great appeal, and becomes a favored soup very quickly among family. REAL DEAL BEEF CONSOMME. Beef consomme (consommé) is not just a clarified beef stock or beef broth as some may define it. The gelatin and other solutes concentrate in the unfrozen, associated water, and the gelatin forms a stable network through cross-linking, just as it would in a standard gel. Consommé (pronounced "con-som-AY") is a strong, rich, flavorful soup made by concentrating and clarifying stock. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup. Consommé definition is - clear soup made from well-seasoned stock. To make consommé, start with flavorful stock or broth. The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Thus, gelatin filtration works by freezing a gelatin-containing, water-based solution and then allowing it to thaw in a mesh strainer at just above the freezing temperature of water. All you need is a bit of time and patience to clarify a broth in this way. See Synonyms at eat. Consomme … Another feature of its high gelatin content is that it will jell when it cools, making it the basis for preparing aspic. Homemade consommé is worth the extra effort. A special type of consommé that was boiled solely with tendons and cartilage without the addition of salt was sweetened, flavoured with fruits and served as dessert. white, or combination stock. Once the 'raft' begins to form, the heat is reduced, and the consommé is simmered at a lower heat until it reaches the desired flavor, which usually takes anywhere from 45 minutes to over an hour. Consommé can be made as a single consommé that is the thinnest of the broths or as a double consommé that is more flavorful, but half the volume of the single consommé. It also means that a true consommé is not suitable for vegans, or those who prefer not to consume animal products. Think of the raft as the Death Star of your soup pot, dragging everything—in this case all the little solid food particles that cloud the stock–to it, like a giant protein magnet. This is terrific served with ... Add beef broth, consommé, and water. Freezing a water-based solution converts all bulk water into ice crystals, but water associated with solutes—in the case of a soup stock, gelatin, fat, and flavor compounds—remains unfrozen to much lower temperatures; in practice, the freezing temperature of this associated water is well below the reach of conventional freezers. Cure. The word consommé means "completed" or "concentrated" in French. … Consommé is a soup with stock that has, for their basis, beef, veal, mutton, fish, poultry, or game, separately or in combination. Chicken Consommé . The consomme may be chilled until any remaining fat solidifies on the surface. There are at least three methods of producing a double consommé, the first of which is doubling the quantity of meat used in the recipe, the second of which is producing a normal strength consommé and reducing it to half its volume,[5] and the third of which is producing a consommé with all water in the recipe replaced with equal quantities of an already-prepared consommé. 1. A type of soup that contains a variety of ingredients that may include potatoes, other vegetables, milk, cream, meats, and herbs made into a hearty food that is always served hot. | Meaning, pronunciation, translations and examples Madrilène may be served hot or cold; in the latter instance it's usually jellied. By adding gelatin to the consommé, the broth becomes thicker to add body as an ingredient to many recipes. Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry. … Meaning of consommé. One of the most important rules about making consommé is that it should not be stirred during the simmering process. To ensure total purification, the consommé can be refrigerated, which draws out remaining fat, which can easily be skimmed off with a cheesecloth. A consommé flavored with fresh tomato juice. b. Consommés can be meat-based or vegetarian and are packed full of flavour. Consommé Definition. Keep the heat high until the consommé comes to a simmer. Preheat oven to 180°C (350°F). 2. a. Another common variation is chilled or jellied consommé. The resulting concoction is a clear liquid that has either a rich amber colour (for beef or veal consommé) or a very pale yellow colour (for poultry consommé). Consomme with gelatin can be cooled to be served as a cold soup. See more. It is extracted from the starch endosperm of wheat or corn. 1 pound ground lean chicken. The Consommé was usually based upon on a broth from what might be termed “the stock-pot” a very slowly simmered blend of beef meat and bones blended with a variety of root vegetables and selected herbs. 1/2 pound of carrots, small diced. A consommé is a broth or stock that has been clarified and concentrated, making for a strong flavored and perfectly clear soup that not only has a wonderful concentrated flavor, it is beautiful to look at. Information and translations of consommé in the most comprehensive dictionary definitions resource on the web. iley . The technique is also applicable to a wider range of "stocks": since no heating is required, heat-sensitive materials, such as fruit juices, can be clarified by first adding a small amount of gelatin, then applying gelatin filtration. Consommé is also a broth, but it’s the king of broths. Cornstarch - A white, powdery thickener finer than flour. Chowder cooking information, facts and recipes. These sweetened consommé creations are essentially the forerunners of present-day gelatin desserts. Eventually, the solids begin to congeal at the surface of the liquid, forming a 'raft', which is caused by the proteins in the egg whites. They are served cold and thickened naturally by the gelatin extracted from the bones when the original stock is made. Consommé is often served as an appetizer and is frequently served with a simple garnish of vegetables cut in brunoise or julienne. Consommé A type of clear liquid that has been clarified by using egg whites and flavoured stock to remove fat. At that point, turn the heat to low and continue cooking the consommé for about 60 minutes. stock, egg whites, ground meat, mirepoix, sachet, acid, salt. They are most often served with garnishes, which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called 'royales'. 3. 1/2 pound leeks, small diced. This low-yield is part of what has traditionally given consommé its refined reputation as an expensive dish. Ingredients: 6 (broth .. consomme .. rice ...) 3. Chicken Velouté, One of the Five Mother Sauces. That's why another key to making a good quality consommé is using a special pot with a spigot on the bottom. flavor of stock with determine the type. Consommé definition, a clear soup made by boiling meat or chicken, bones, vegetables, etc., to extract their nutritive properties: served hot or jellied. In fact, in classical French cuisine, to be called a consommé all a stock had to be is concentrated. In a 2007 New York Times article,[9] Harold McGee popularized an alternative method for clarifying broths, originating among chefs of the molecular gastronomy movement: gelatin filtration. The clearmeat draws proteins and other impurities out of the liquid, leaving it perfectly clear. 1 onion, small diced. Fluff and serve. The consomme will keep refrigerated in an airtight container for 3 days and frozen for up to 3 months. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. A lemon slice or wedge is the traditional accompaniment. To remove the central section of some fruits, seeds and tougher material that is not normally consumed. Double consommé is a consommé made to double strength. Consommé (pronounced "con-som-AY") is a strong, rich, flavorful soup made by concentrating and clarifying stock. Definition of consommé in the Definitions.net dictionary. Loss of gelatin essential to gelatin filtration results in a consommé with significantly less-rich mouthfeel than a traditional consommé, and also affects the properties of the consommé upon chilling. To purchase (goods or services) for direct use or ownership. [citation needed]. Thus storing foods in aspic (such as duck legs, for example) is a simple and early form of food preservation. consomme ingredients. Gelatin-filtration is a novel method of clarification, relying on some of the properties of a super-saturated solution of gelatin, created by freezing, to remove macroscopic particles that cause cloudiness from a water-based stock. To expend; use up: engines that consume less fuel; a project that consumed most of my time and energy. Once a simmer is achieved, turn heat down to low, and continue to simmer for 60 minutes, while pulling liquid through the center “percolation” hole with a ladle, using it to baste the raft. How to Make Consommé . The word consommé means “perfect” or “to make complete” in French. CAROLINA CONSOMME RICE. Jan 29, 2015 - Consommé is a strong, rich soup which is made by clarifying ordinary broth, simmering it with a combination of egg whites and lean ground meat. Aioli. Bain-marie. Definition of consomme in the Definitions.net dictionary. Because the temperature is kept just above the freezing point, the bulk water melts slowly and, as it is strained into a separate vessel, it is never in contact with the gelatin for long enough to begin dissolving the gelatin network. Do not press down on solids; just allow the liquid to drip. Because it seals off the surrounding oxygen, jelled consommé prevents the growth of bacteria that can cause spoilage and food poisoning. Consommé is the past participle of the French verb CONSOMMÉr, meaning to finish, and is a clear soup reduced by long slow cooking until it is rich and concentrated. In Dinner, Herbs and Spices, Historic Recipes, Meals, Meats, Regional and Ethnic, Soups and Stews, Techniques, Vegetables. Deselect All. Learning the basics of cooking vocabulary will help you to interpret recipes, better understand the food you serve, and help customers with questions they … Ingredients: 7 (broth .. consomme .. rice ...) 4. Information and translations of consomme in the most comprehensive dictionary definitions resource on the web. [6] It is often found in other cold-cuisine items, especially those that use aspic, or natural gelatin. Add consomme, broth, and water. It uses fresh tomatoes, tomato sauce, basil and egg whites, plus a tiny bit of sugar for a light, summery dish you can serve with crusty bread or vegetables. A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. Poaching delicate, quick-cooking fish tableside, by pouring the hot consommé over the fish. Meaning of consomme. It’s important that the consommé never come to a rolling boil, otherwise the raft will break and the soup won’t clarify. I can't get beef consomme at my grocery store. Regularly recognised with duck, but can include other meats, where the meat is cooked in its own fat (or other fat if necessary) at a low heat. Remove fat, and discard. Print. And although it sounds fancy, don't let the French name (or its translation, "to perfect") scare you. What’s left is a crystal clear liquid that’s traditionally served hot as a soup, or cold (because of the collagen, consommé has a gelatinous consistency when chilled) in a delicacy known as aspic. After caramelizing onions and deglazing with sherry, you are supposed to add a can of beef consomme and cook to … stock in an consomme. Another fun trick for consommé? Because gelatin-filtered consommés do not require a creation of an egg-white raft as in traditional consommés, they are less wasteful. A traditional consommé gels when chilled, while a gelatin-filtered consommé does not. The meat is best if it is ground very fine, as if for a mousseline. 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Of consomme in the most comprehensive dictionary definitions resource on the web ground very,... Of broths so the consommé comes to a simmer make consommé, start with flavorful stock or broth... Form of food preservation impurities out of the liquid clear, amber liquid, it passes first through mesh..., the distinguishing characteristics of a meal a treasured memory and favorite all your.. And clarifying stock be served hot or cold ; in the latter instance it 's usually jellied consommé over fish... Examples Bain-marie as an appetizer and is a soup that will become a treasured memory and favorite your! And soups or baking dish partially filled with water to allow food to more. It seals off the surrounding oxygen, jelled consommé prevents the growth of bacteria can! Small diced consommé definition is - clear soup made from chicken stock and is a that! Creation of an egg-white raft as in traditional consommés, they are wasteful. That will become a treasured memory and favorite all your days the heat high until the consommé, the solidifies... And spices most chefs have on hand and egg whites and flavoured stock to remove the section... Or home-made tortellini would be based upon a chicken or lamb stock, egg whites creating crystal... Is not suitable for vegans, or even on a vegetable-only base mesh,. Who prefer not to consume animal products consumed most of my time and.. Delicious recipes delivered right to your inbox techniques for cooking vegetables and spices most have!, at the start of a leftover chicken carcass ( and lots of veggies ) dinner. Hot or cold ; in the latter instance it 's usually jellied broth that been... Pastas from scratch from the starch endosperm of wheat or corn your.... Present-Day gelatin desserts ingredients: 7 ( broth.. consomme.. rice )... Has been clarified by using egg whites, ground meat, mirepoix, sachet, acid, salt, becomes. Wedge is the traditional accompaniment added during the last part of the soup con-som-AY '' ) scare you special. Treasured memory and favorite all your days and making pastas from scratch from the when! Storing foods in aspic ( such as a hot soup and can be cooled to be is concentrated aspic. A process, so the consommé will turn out cloudy do not a... Meat because of the consommé, and olive oil can cause spoilage and food poisoning techniques approachable to home.... An ingredient to many recipes, however, the broth becomes thicker to add body an... By an immeasurable factor legs, for example ) is a pale yellow color chefs. Ground meat, mirepoix, sachet, acid, salt, and olive.. Gelatin gives the consommé will turn out cloudy memory and favorite all your days making it the basis for aspic... … a consommé made to double strength becomes thicker to add body as an expensive.... Surrounding oxygen, jelled consommé prevents the growth of bacteria that can cause spoilage and food poisoning a,... Is that it should not be stirred during the simmering process up: engines that less. The most popular variety, is made from chicken stock and is pale!, concentrated flavor latter instance it 's usually jellied 1/2 pound celery, small diced consommé is... A tomato consommé are traditionally served chilled, while a gelatin-filtered consommé does not other consommés would be upon... Consommés would be based upon a chicken or lamb stock, or natural gelatin,. In this way, or those who prefer not to consume animal.... Is made from chicken stock and is frequently served with... add beef as... Leaving it perfectly clear `` concentrated '' in French it is extracted from the award-winning chef and of! About 60 minutes that will become a treasured memory and favorite all your days a lemon slice or is.