I've never really been much of a cook, but since New Years I've been trying to change that. Lately, I've been making some soups, but I'm finding the leftover vegetables and chicken are pretty flavourless...though I feel a bit guilty just throwing out the leftover food. Is there any use to keeping it?
We've been roasting a chicken every Sunday and pulling off the meat for sandwiches and salads and stuff throughout the week. We've also been making stock with the mostly clean bones -- unctuous, gelatinous, delicious stock. Quarts and quarts of stock. [more inside]
This is a two-part question.... I have the idea of a "stone soup" kind of fall gathering where everyone brings something to make a huge pot of vegetable stock. I need to know what makes good stock – what to put in and what to leave out – and then what should I make at the party for us all to eat and enjoy some of this stock right away? [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?
Do you have any recipes for soup that don't require broth or stock? [more inside]
What's a good soup recipe to make with this yummy home-made chicken stock? [more inside]
Super Concentrated Soup? So I made split pea and pesto with pork soup two nights ago and I made too much. It also sat on low for a bit too long and is now a thick green paste. What do I do with it? Is it still safe to eat? Can i do anything to it besides adding water and making more soup? How best can I use these leftovers? [more inside]
How do I tell whether beef or chicken stock/broth, that has been refrigerated, has gone yucky? [more inside]
Why should I never boil my stock? [more inside]
Ramen Filter: I live in London. I desperately crave tonkotsu ramen, the pork-based variety popular in Japan's Kyushu region (sometimes known as Hakata ramen). I have found NOWHERE in the UK that makes or sells it. Have I missed somewhere? Is there anywhere online I can buy Tonkotsu soup stock? Help! [more inside]
Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
What should I do with the mass quantities of turkey stock I now have? [more inside]
Help me source some high-quality bouillon cubes. [more inside]