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?
Do you have any recipes for soup that don't require broth or stock? [more inside]
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]
How do I tell whether beef or chicken stock/broth, that has been refrigerated, has gone yucky? [more inside]