NMG Posted April 11, 2013 Share Posted April 11, 2013 I'm having a little trouble visualising the meal template when it comes to soups and broths. I can eyeball the veg, and any chunks of meat / fat, but where does the liquid itself fit in? It tends to be very rich so it's not "just like water", nor is it an oil slick. Link to comment Share on other sites More sharing options...
Susan W Posted April 11, 2013 Share Posted April 11, 2013 I would not think that hard. It is simply water and nutrients. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted April 11, 2013 Moderators Share Posted April 11, 2013 I don't know how to map soup to the meal template either. I eat soup from a bowl that probably holds 4 or 5 cups. Sometimes I eat 2 bowls, but I am a big eater. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted April 11, 2013 Share Posted April 11, 2013 My soups and stews are always very chunky, I tend not to worry about the broth/stock part of it, to me it's something to drink after I've eaten all the meat and veg. LOL Link to comment Share on other sites More sharing options...
Susan W Posted April 11, 2013 Share Posted April 11, 2013 My soups and stews are always very chunky, I tend not to worry about the broth/stock part of it, to me it's something to drink after I've eaten all the meat and veg. LOL Exactly..I usually have 2-3 cups of straight broth during the day just cuz..even if I don't have a soup going. Link to comment Share on other sites More sharing options...
NMG Posted April 11, 2013 Author Share Posted April 11, 2013 Hmm. perhaps I need a different word to "broth". This stuff solidified when cool to the point that I bent my ladle trying to portion it out... (I think that's my quota of gelatin sorted!) Link to comment Share on other sites More sharing options...
Susan W Posted April 11, 2013 Share Posted April 11, 2013 Hmm. perhaps I need a different word to "broth". This stuff solidified when cool to the point that I bent my ladle trying to portion it out... (I think that's my quota of gelatin sorted!) Nice sounding broth. Unless you pureed a bunch of veggies into it, it is still just water and nutrition reduced down. Link to comment Share on other sites More sharing options...
Egre4926 Posted April 12, 2013 Share Posted April 12, 2013 My bone broths are like that, and I have a cup warmed daily in place of an afternoon cup of tea. Does that help? Link to comment Share on other sites More sharing options...
Kirsteen Posted April 12, 2013 Share Posted April 12, 2013 Hmm. perhaps I need a different word to "broth". This stuff solidified when cool to the point that I bent my ladle trying to portion it out... (I think that's my quota of gelatin sorted!) NMG, if it's that rich, I really don't think you should eat it. I think you should just parcel it up, send it upto me and I'll scarf it down, cough, cough, I mean dispose of it safely for you . Seriously, I am jealous the bones from Whole Foods never seem to make broth that solidifies, I'll need to wait 'til the farmer's market's here again. Link to comment Share on other sites More sharing options...
NMG Posted April 12, 2013 Author Share Posted April 12, 2013 Hehe shall I post you the remaining two cow feet? You're okay skinning them, right? And you'll need a nice clean saw to cut the hooves off.... Link to comment Share on other sites More sharing options...
Susan W Posted April 12, 2013 Share Posted April 12, 2013 Hehe shall I post you the remaining two cow feet?You're okay skinning them, right? And you'll need a nice clean saw to cut the hooves off.... A while ago, Kirsteen and I were going to bash bones with sledge hammers ala David Sisson so she'll be fine. ;0) Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted April 12, 2013 Share Posted April 12, 2013 Our local butcher has nice bones and they make beautiful gelatinous broth that almost makes me want to weep with joy! Link to comment Share on other sites More sharing options...
Kirsteen Posted April 13, 2013 Share Posted April 13, 2013 Cow feet sound amazing. I've managed to get the farmer at the market to bring me cow knuckles, those things are huge and make fantastic broth but feet hmmm..... I saw pigs trotters at Whole Foods yesterday but I'm not sure what to do with them? any ideas? Oh and since the bones at WF are always niggly little things, this time I've thrown in a chicken carcass as well. Link to comment Share on other sites More sharing options...
NMG Posted April 13, 2013 Author Share Posted April 13, 2013 Trotters - I presume they were scalded (i.e. not still hairy with "nails" attached)? I have tried a couple of times to do a Chinese style dish where you serve the bones/meat (e.g. Hugh Fearnley Whittingstall's http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/chinese-pig-s-trotters-recipe ). However I just can't get around the way you have to eat it. Now I tend to pop them whole in the slow cooker overnight, fish out, pull all the meat off, chop it up, and use the stock and meat to make some kind of soup. Cow feet: http://carrotandrabbit.files.wordpress.com/2013/04/dsci0111.jpg Trotters: http://carrotandrabbit.wordpress.com/2010/12/04/trotters/ - illustrates the futility of trying to chop up the things before cooking! Link to comment Share on other sites More sharing options...
Kirsteen Posted April 13, 2013 Share Posted April 13, 2013 Yes they were scalded but, maybe I'm just a wimp but the thought of spitting out knobbly little bones sounds strangely unappealing. I think I'll give it a miss Link to comment Share on other sites More sharing options...
NMG Posted April 14, 2013 Author Share Posted April 14, 2013 Yeah I couldn't get on with the spitting - but they do add a certain something to a stew/broth if you fish the bones out Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted April 14, 2013 Share Posted April 14, 2013 Pickled pigs feet are awesome! DON'T look at me like that! I loved them growing up but it's been awhile since I've tried any, next I run to the store I will look at pickled pigs feet and check the ingredients. Now I want me some feets! Link to comment Share on other sites More sharing options...
NMG Posted April 14, 2013 Author Share Posted April 14, 2013 ...pickled...? Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted April 14, 2013 Share Posted April 14, 2013 Yeah, pickled. 3 1/4 lbs. pigs feet Cold water 2/3 c. white vinegar 6 tbsp. sugar 1 1/2 tbsp. salt 1 tsp. pickling spice 5 pepper kernels Place clean pigs feet into 4 quart pot. Cover with cold water; bring to boil. Simmer until meat is fairly tender. Skim off foam occasionally. Cool for 8 to 10 hours. Drain, reserving liquid and place meat into jars. Combine 2 1/4 cups of liquid and remaining ingredients. Bring to boil and simmer for a few minutes. Pour over pigs feet. Cool and refrigerate. Serve cold. VARIATION: Other parts of pig such as ankles, ears, tongue and heart may be substituted for feet. They are tasty. My Mom never used sugar in her recipe though, so I crossed that out. Link to comment Share on other sites More sharing options...
Kirsteen Posted April 15, 2013 Share Posted April 15, 2013 O...K This does sound interesting but I've never ever had anything like this before so ...questions. You say cook 'til meat is tender - roughly how long is that? Are we talking an hour, 6 hours, whatever? And how long will they keep in the fridge and can you freeze them if you use a suitable container? There's only me going to be eating them. Sheech, I never, ever thought I'd be even comtemplating cooking and eating pigs trotters What a W30 does to you eh? Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted April 15, 2013 Share Posted April 15, 2013 Maybe a couple of hours, Kirsteen. I'm not 100% sure and my parents are off on vacation. I would say fork tender but not falling off the bone. Keep them in an airtight container, I would guess they would last as long as anything else pickled. My mom would put them up in mason jars and they never lasted long once she opened a jar and put in the fridge. I'm not sure if they would freeze well or not. Sorry I don't have a lot of answers. Link to comment Share on other sites More sharing options...
Kirsteen Posted April 15, 2013 Share Posted April 15, 2013 Hi Sharon thanks a million all help is appreciated. It'll probably be a couple of weeks beforeI can get back to WF again. I still can't believe I'm seriously contemplating cooking pigs feet Link to comment Share on other sites More sharing options...
Susan W Posted April 15, 2013 Share Posted April 15, 2013 Hi Sharon thanks a million all help is appreciated. It'll probably be a couple of weeks beforeI can get back to WF again. I still can't believe I'm seriously contemplating cooking pigs feet Kirsteen, you are a braver soul than I. As a child, apparently I enjoyed eating brain and tongue with my Greek Papou. I have no memory of that, but I am quite sure I wanted to do everything he did. :0) Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted April 15, 2013 Share Posted April 15, 2013 Susan, you can be brave, do it! They are so delish, really.. would I lie? Link to comment Share on other sites More sharing options...
Susan W Posted April 15, 2013 Share Posted April 15, 2013 Susan, you can be brave, do it!They are so delish, really.. would I lie? Sharon the only reason I am not running out of the room is because you like them and we always agree about food. :0) Link to comment Share on other sites More sharing options...
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