I've been making chicken soup for a few years now, and have a few tips to making a soup go from good to amazing. Now, everytime I come home I have to make a batch for my mother which she freezes for the next few weeks, until I come home again.
1. Cook it overnight. The bones from the chicken with disintegrate, and between that and the marrow, you will get a superb taste. It will require very little salt as it comes naturally from the marrow.
2. Use the white Vidalia onions. They are naturally sweeter and less pungent. Once again you will not have to add sugar or any other sweetener to the soup. (You may have to depending how sweet it end up being, and I suggest using honey)
3. I don't know why I do it, this is the mesorah I have from a friends mother who makes it better than I do, but cook the onion with the peel on.
3. Dill, parsley, salt, and pepper only. The beauty is in simplicity of taste. (on a side note, the same for spicing a chulent, only simple spices)
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7 comments:
no carrot? I always throw in a carrot.
BTW The onion skin helps with the color - a lot!
Hag Kasher Sameach!
of course carrot. and other vegetables. these are just my more unusual things i put in. the regular stuff is turnip, carrots, parsley, sweet potato, vidalia onion, celery, and if im in the mood zuccini
What? Sweetener in chicken soup?? You're kidding me, right?
not like splenda sweetener, like honey, brown sugar, or sugar. or you could use the vegetables natural sugars.
harry-er: how'd you learn how to cook?
and these are really interesting things.
I'm going to be using "I don't cook but I give out recipies" to get recipes for stuff. I'm in the experimental stage. I still have to try out the peanut butter pasta from a while ago.
when you taste something good, don't be afraid to ask for a recipe.
try it, then spice it up.
oh, and why i learned how to cook? i didn't want to take the chance that my future wife didn't know how. lol
Harry-er: lol, its funny people see what they are thinking. That answers the "why", but I was asking "how".
The thing with asking for recipe's is, that if something tastes good then I'm afraid if I find out the recipe it will ruin it, cause usually it will include something I don't like. But if I don't know it's there then I can eat it.
Like some people put ketchup in their chullent, if I know it's there I won't eat it cause I don't like ketchup, but if I don't know its there then I probably won't taste it, and will think it tastes good.
Same applies to mustard in sesame chicken. If I knew it had mustard I wouldn't eat it.
But then if I look at recipe without tasting it, I can judge the ingredients and then decide.
After tomorrow night I shall be free as a bird, (lets hope I pass all my classes and graduate!) Then I'll try it. For now I like sticking with measurements, but maybe once I get the hang of it then I'll do my own thing.
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