A local Asian restaurant makes a truly outstanding curry noodle soup with tofu. I'd like to figure out how to make the soup myself. [more inside]
I've taken to making instant ramen with half veggie broth, half water or thereabouts — improves the taste and texture. But is using broth actually giving me any extra nutrients, or just doubling my dose of sodium? (I'm not deficient of anything, and my diet is otherwise pretty decent, this is just my go-to quick lunch at home)
Can-I-eat-this filter: Homemade chicken noodle soup sitting out on the balcony in the snow, thawed overnight on the counter, then left in the fridge for 2 days. Now it tastes funny... [more inside]
What is the best-tasting store-bought chicken broth/stock? (I already know how to do homemade stock.)
For the sake of argument, pretend I know nothing beyond that I'm supposed to use rice and the holy trinity and that I possess above average cooking skills and have the proper equipment. [more inside]
How can I actually make a good soup/general use stock? I feel like I've tried a whole bunch of different recipes and none have ever been better than Swanson's from a box. Seriously I've made it 15+ different times, both chicken and veal. I'm pretty handy in the kitchen and can do most everything else, but not this, help me! [more inside]
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
Call me a cheater vegetarian. I love vegetables and grains, and I love the juice and rendered fat from meat. The meat flesh, eh, I can live without. Most of the meat flesh I cook I feed to my cats and crows. Got recipes? Got tips for extraction of meat flavors knowing that the meat may be discarded?
What are your best broth recipes? [more inside]
Do you have any recipes for soup that don't require broth or stock? [more inside]
I have a crock pot full of grass fed beef marrow bones and vegetables that have been cooking on low for the past 30 hours or so. I'm about to strain the broth from the solids. The solids will include the bones themselves, chunks of marrow, and bits of assorted vegetables. Any things to do with the solids besides toss them out? Is there still any nutritional value in them or has it all been leached out into the broth? As for the broth, I'll refrigerate it and skim off any fat that solidifies on top. Uses for the fat?
I purchased a rotisserie roasted pork knuckle at the Farmer's Market yesterday. I unfortunately neglected to pay attention to the prep instructions on the scribbled note at the stand. When I got home, I got out the slow cooker and started throwing stuff in...the meat and knuckle bone, a ham hock that I had stored in the freezer, a bunch of shredded carrots, cabbage, a cut up onion, 2 cut up apples, some seasoning, and a beer poured over the whole thing. I left it slow cooking for about 8 hours, then on warm overnight. When I got up this morning, the slow cooker was off and it was room temperature. Two questions: 1. is it safe to eat? 2. It doesn't really seem edible in it's current state. There's not a lot of liquid but what there is is mostly fat. It smells good but looks like a mushy mess. Is it salvageable for any purpose? Can I do something else to it to make it a broth base? Bonus question: I pulled the crispy skin off and stuck it in the refrigerator separately. Suggestions on what to do with that?
What should I do with this small amount of extremely tasty chicken stock? [more inside]
Hit me with some kickass broth recipes for a family member recovering from bariatric surgery. [more inside]
Best Use For Lots of Leftover, Meaty Risotto? I accidentally made more like Risotto for 4 rather than two, and one person hardly ate as Risotto is very filling. What are the best uses for lots of Risotto besides sitting in my fridge laughing at me.? What other meals can I use it in or as a part of? [more inside]
How do I make great ramen at home? [more inside]
Girlfriend diagnosed with diverticulitis two days ago, admitted into hospital for IV antibiotics, hopefully being released this afternoon. Still awaiting discharge instructions, but anticipating she'll be on a low-residue, liquid only diet for a week. Looking for ideas/recipes on soups/juice/smoothies to prepare for her so it's not the same old chicken broth and orange juice every day. She may be advised to limit dairy intake (milk/yogurt) to under 2 cups a day.
What's a quick and easy low carb soup that isn't miso? [more inside]
How do I remove the fat from chicken broth? [more inside]
Help me fix my broth. [more inside]
How do I tell whether beef or chicken stock/broth, that has been refrigerated, has gone yucky? [more inside]
I made a big pan of broth and it's bitter. How do I correct it? [more inside]
Help me make the yummy vegetarian noodle soup that I crave. [more inside]