I think the question says it all. I was looking at Marinated Soft Boiled Egg recipes for ramen and while trying them out I found it annoying t
I work in the science behind nutrition and one of the first things you learn is that a huge amount of nutrients from your food goes down the drain when you thro
I searched for an answer but was unable to find an answer on the site or google. Recently I did a shrimp boil with corn, sausage, red potatoes, onions, shrimp,
I've been trying to cook this recipe recently, but I keep running into a problem with the parmesan cheese. Basically the last step is to mix the cheese into the
I have exactly the same procedure and ingredients for cooking vegetable and chicken stock - of course, the latter contains chicken meat, which is the only diffe
I have heard about "polvo à feira" (Pulpo a la Gallega/Spannish style octopus) and I went on a search for recipes. In one of my findings (https://youtu.
I have some deer bones I would like to cook into broth. All the recipes I found call for slow cooking many hours. Is it possible to fast cook it on a stove top
I frequent a place that makes thick tonkotsu (pork based) ramen, so that is my point of reference. But I recently tried a new place that only makes chicken base
About once a week I cook up a lot of food and recently I've been inspired to make a vegetable broth out of the veggie scraps that you'd normally throw away. Tri
So, I already made the leg o lamb and have some set aside for stew after I make the broth. I chopped the huge bone in half so it will fit in a lobster pot. Th
I'm making veal stock that's later going to be reduced to a glace viande. In the past, I was always close enough to observe the process and strain the stock w
I'm making some risotto this weekend, and I've always read to reconstitute dried mushrooms in water, but I haven't read anything for or against reconstitution i
I am interested in making my own beef broth from bones left over from chuck roasts, t-bone steaks, etc. However I currently do not have enough bones to make a b
I’m currently saving various vegetable scraps to make veggie broth. I have a bunch of leftover edamame pods that I would normally just compost, but I&rsqu
I would like to know what can I use instead of dried Shiitake mushroom for stock/broth making, a small deviation from the original flavour is acceptable but ple
Today, I have beef shortribs in the crockpot for Caribbean Beef Ribs for hubby's birthday. After we're done feasting, are the bones still usable for making bon
From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin
I have been experimenting with different methods and I am trying to find the perfect extraction time for each of the elements of my stock. I first noticed this
If you have fully filtered stock or broth, and you boil it until all of the liquid evaporates; what would you be left with. If you boiled only until a bit befor
I've been making chicken soup for decades, but today I'm in a little bind. I have two large enough chicken thighs with bone in. How much water and broth should