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The Food Thread

by arunbg
Tags: cheese, evo, food, ninfa, recipes
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Evo
#4429
Mar1-12, 08:23 PM
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Quote Quote by Astronuc View Post
I never just boil a chicken.
Exactly!

Quote Quote by turbo View Post
No. Roast a chicken, and then boil the chicken parts to make a stock/broth, and then start the soup from there. What's the point of boiling a chicken?
Correct, you need chicken stock to make chicken soup. I'm refering to the "soup" recipes that have been posted that were just chicken, celery and carrots boiled in water. That's how to make the stock that you make the soup out of.

Boiling the chicken in water (no stock or bouillion) is too bland for me. I guess some people like it that way. But they should try it the traditional way with the stock.
lisab
#4430
Mar1-12, 08:26 PM
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I always roast the chicken before using it in a soup, too. Actually sometimes it doesn't quite make it to the soup ...roast chicken is one of my favorite foods of all time, I can't help but indulge!

I have had chicken that was basically just boiled. It looses that great umami flavor, but if there's a lot of other things going on in the dish, it can be OK.
turbo
#4431
Mar1-12, 08:32 PM
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Quote Quote by Moonbear View Post
I was waiting for the hot peppers when you said it was a la turbo. That's similar to how I make chicken soup, except I start by sauteeing some garlic and onion until clarified, and add the whole roast chicken, meat and all (usually the leftovers from a roast chicken dinner since there's just one of me and a lot of chicken on a chicken) with the carrots and celery in together and simmer a long time before stripping the meat from the bones. No straining either...I eat all the veggies in the soup. Depending on how heavily I season the roast chicken, I may or may not add extra seasoning. Generally, salt, black pepper, thyme, garlic powder and onion powder, sometimes oregano too.
Once we have roasted chicken parts (or whole roasted chicken) the meat and skin is stripped off the bone and reserved. The skin and bone is boiled down a long time (along with vegetable scraps, etc.) to make a stock. That is strained and is used as a base for the soup/stew. Got some potatoes, carrots, onions, celery, etc? Do your family members actually like the taste of turnip? Now's a good time to try them.

Healthy eating should not begin or end at either end of the the taste continuum.
Evo
#4432
Mar1-12, 08:36 PM
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Quote Quote by turbo View Post
Once we have roasted chicken parts (or whole roasted chicken) the meat and skin is stripped off the bone and reserved. The skin and bone is boiled down a long time (along with vegetable scraps, etc.) to make a stock. That is strained and is used as a base for the soup/stew.
Yes, that is the, IMO, correct way. Once you have the strained stock, then you add new chicken (I agree roasted is yummiest) and vegetables and/or noodles.
Moonbear
#4433
Mar1-12, 08:37 PM
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Quote Quote by Evo View Post
Exactly!

Correct, you need chicken stock to make chicken soup. I'm refering to the "soup" recipes that have been posted that were just chicken, celery and carrots boiled in water. That's how to make the stock that you make the soup out of.

Boiling the chicken in water (no stock or bouillion) is too bland for me. I guess some people like it that way. But they should try it the traditional way with the stock.
No, we start with ROASTED chicken. I'd never add bouillion to chicken soup, that's just a block of salty flavoring. I don't think you understand what we're explaining. My soup has tons of flavor!
Moonbear
#4434
Mar1-12, 08:39 PM
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Quote Quote by Evo View Post
Yes, that is the, IMO, correct way. Once you have the strained stock, then you add new chicken (I agree roasted is yummiest) and vegetables and/or noodles.
What a waste! Start with a whole new chicken? What's wrong with the one that's been in it? I didn't grow up in a house where you just throw away a whole chicken! That's the meat with all the flavor from the cooking.
Evo
#4435
Mar1-12, 08:41 PM
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Quote Quote by Moonbear View Post
No, we start with ROASTED chicken. I'd never add bouillion to chicken soup, that's just a block of salty flavoring. I don't think you understand what we're explaining. My soup has tons of flavor!
I fully understand. I've eaten chicken "soup" made without stock and it was just too bland. I can't eat it that way. Taste is personal, but if you haven't prepared chicken soup with stock, you don't know what you're missing.
Evo
#4436
Mar1-12, 08:45 PM
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Quote Quote by Moonbear View Post
What a waste! Start with a whole new chicken? What's wrong with the one that's been in it? I didn't grow up in a house where you just throw away a whole chicken! That's the meat with all the flavor from the cooking.
After you make stock out of chicken, what's left of the meat will be pretty tasteless, you'll be boiling that chicken for hours to get everything out of it you can. You can eat it if you want, but you need more chicken for the actual soup.

But as I said, if you like it without stock, that's great. It's not for me though, I prefer the traditional way.
turbo
#4437
Mar1-12, 08:49 PM
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Quote Quote by Evo View Post
After you make stock out of chicken, what's left of the meat will be pretty tasteless, you'll be boiling that chicken for hours to get everything out of it you can. You can eat it if you want, but you need more chicken for the actual soup.
If you strip the meat off the bones and you shear the bones before boiling them, it's a hard argument that you will be subject to bland, watery soups. This is not the way I grew up.
Evo
#4438
Mar1-12, 08:53 PM
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Quote Quote by turbo View Post
If you strip the meat off the bones and you shear the bones before boiling them, it's a hard argument that you will be subject to bland, watery soups. This is not the way I grew up.
But you said that you make the stock and strain it first, which is traditional. Or are you saying that just boiling the chicken in water is not how you grew up?
turbo
#4439
Mar1-12, 08:58 PM
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Quote Quote by Evo View Post
But you said that you make the stock and strain it first, which is traditional. Or are you saying that just boiling the chicken in water is not how you grew up?
You roast the chicken first. Then strip off the the meat and skin. Boil off the skin and bones after reserving the meat. Strain out the bones and waste, and that fluid is your stock. Make your soup out of that stock.
Evo
#4440
Mar1-12, 08:59 PM
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Quote Quote by turbo View Post
You roast the chicken first. Then strip off the the meat and skin. Boil off the skin and bones after reserving the meat. Strain out the bones and waste, and that fluid is your stock. Make your soup out of that stock.
Ok, we agree.
lisab
#4441
Mar1-12, 09:13 PM
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Oh I want to talk about roux!

My favorite: equal parts flour and peanut oil. Cook on medium heat until it's the color of peanut butter, about 40 minutes, stirring constantly once it's hot (yes, 40 minutes!).

Result: roast-nut tasting roux. Really yummy in a gumbo.

Much faster roux can be made with butter or drippings from bacon, etc.

Anyone cook much with roux?
Moonbear
#4442
Mar1-12, 09:32 PM
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Quote Quote by Evo View Post
After you make stock out of chicken, what's left of the meat will be pretty tasteless, you'll be boiling that chicken for hours to get everything out of it you can. You can eat it if you want, but you need more chicken for the actual soup.

But as I said, if you like it without stock, that's great. It's not for me though, I prefer the traditional way.
It is made JUST LIKE STOCK, I just don't WASTE PERFECTLY GOOD CHICKEN by throwing it away! And, YOUR way does not neccessarily equate the CORRECT way! You always get such a snobby attitude about the way YOU make something. You've never had MY soup, so you have NO RIGHT saying it is bland. Everyone else here is capable of sharing recipes and ideas without declaring their way the only right way or passing judgement on other people's cooking when they have never tasted that dish. Try being a little less judgemental just once in your life!
Evo
#4443
Mar1-12, 09:47 PM
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Quote Quote by Moonbear View Post
It is made JUST LIKE STOCK, I just don't WASTE PERFECTLY GOOD CHICKEN by throwing it away! And, YOUR way does not neccessarily equate the CORRECT way! You always get such a snobby attitude about the way YOU make something. You've never had MY soup, so you have NO RIGHT saying it is bland. Everyone else here is capable of sharing recipes and ideas without declaring their way the only right way or passing judgement on other people's cooking when they have never tasted that dish. Try being a little less judgemental just once in your life!
I said "if you like it without stock, that's ok". I also said people have different tastes. I said it was "my preference" to make soup with stock. I've had chicken soup made without stock, and it is too bland for my taste. Am I supposed to lie about what I like? And it is traditional to make soup with stock.
WhoWee
#4444
Mar1-12, 10:10 PM
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Quote Quote by lisab View Post
Oh I want to talk about roux!

My favorite: equal parts flour and peanut oil. Cook on medium heat until it's the color of peanut butter, about 40 minutes, stirring constantly once it's hot (yes, 40 minutes!).

Result: roast-nut tasting roux. Really yummy in a gumbo.

Much faster roux can be made with butter or drippings from bacon, etc.

Anyone cook much with roux?
I'm going to try that as a substitute for peanuts in a stir-fry.
Monique
#4445
Mar2-12, 07:59 AM
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Fortunately, I'm not making soup tonight but a rainbow terrine. To cheer up the thread:

Jimmy Snyder
#4446
Mar2-12, 05:43 PM
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The spaghetti was a success. That's two and a half meals this week that my wife didn't have to cook. I'm going for five next week. She can still cook on the weekends and usually we eat out then anyway. For instance, tomorrow we're going to a newly opened authentic Taiwanese restaurant. They make a kind of bread sandwich call saubin-yotiau. I ate this in Taiwan for breakfast and liked it immensely so I'm looking forward to the Americanized version. Also oyster pancakes.

Tonight I treat myself to my weekly beer. I always eat a snack when I drink so I won't get intoxicated. I got a kind of cheese I never saw before. It's a brie, but with blue cheese mold in it. I snuck a taste and it's pretty good.


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