FabSwingers.com > Forums > The Lounge > The Home Made Broth Appreciation Society!
The Home Made Broth Appreciation Society!
Jump to: Newest in thread
 |
By (user no longer on site)
over a year ago
|
"if I named the thread who likes a "Ham Shank" it may of faired better  "
Makes great broth, must soak it overnight though and change the water a couple of times.  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Is it the same as soup?
Bloody Southerners, surprised you didn't say consommé! "
Consomme is clear. I like my soup with chunks of meat and barley in it.
That's possibly a stew though. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Is it the same as soup?
Bloody Southerners, surprised you didn't say consommé!
Consomme is clear. I like my soup with chunks of meat and barley in it.
That's possibly a stew though. "
Actually, that's an interesting point, never thought of it before, when does soup become a stew?
 |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I love them all stews broths and soups anything that is one pot cooking healthy and nutritious
Just please leave the pearl barley out a texture thing just all slimy and wrong |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
A clear soup is a consomme put egg whites into just the hot liquid of the soup and any impurities will stick to them then sieve and add your additions you will have s perfect clear soup/consomme |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"So what's the difference been a broth and a stock?  "
Not a great deal really broth is a stock that hasn't had bones (preferably roasted) added to it stock is a much richer flavour |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
