"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 10-01-2008, 02:59 PM   #11
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
See the do patatoes have to be refrigerated thread - From what they are saying it is not OK. I would aslo think that a baked potato after being cut up and simmered a whaile would turn into mush.

AC
__________________

__________________
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
Adillo303 is offline   Reply With Quote
Old 10-01-2008, 03:03 PM   #12
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
AC, do you simmer it that long with all the ingredients in, or hold some back?
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-01-2008, 03:04 PM   #13
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Adillo303 View Post
See the do patatoes have to be refrigerated thread - From what they are saying it is not OK. I would aslo think that a baked potato after being cut up and simmered a whaile would turn into mush.

AC
Uhh, gotcha!
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-01-2008, 03:05 PM   #14
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,597
good for you pacanis for trying to make soups, it is a skill that will serve you well..I make many soups and eat/drink them for breakfast, lunch and suppers.

oh, ChefJunes cookbook has an excellent recipe for making chicken soup which includes using a pressure cooker

but no, you do not brown the chicken parts and I would not remove the skin, but some defat the soup afterwards
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 10-01-2008, 03:06 PM   #15
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
General question:
Let's say I wanted to make chicken soup.
Would I still brown or sear the chicken pieces to start?
Should I remove the skin because it will add too much fat? ( my favorite part of the chicken)
Could I cut down on the 2 hour simmer time because it's chicken and not beef I am trying to cook until tender?
As you might have guessed, whether or not you brown the chicken depends upon whether you want a golden or a brown stock. In our family, we cook a whole chicken in the soup... skin, bones, meat, everything -- NOT browned. Add a large onion peeled and poked through with a knife, and 2 cloves in it, 3 carrots and 3 stalks of celery. Essential too, is a parsley root, and failing to find one, you need a whole bunch of parsley, wrapped in cheesecloth. The pot gets filled 3/4 with water (use a 10 - 12 quart pot).

Bring it to a boil, then lower to a bare simmer and let it cook for a couple of hours. Skim off the "impurities" that rise to the top.

In our family, we remove everything from the soup and serve a clear broth with matzo dumplings, kreplach, mondlen or home-made noodles. The chicken can be used for chicken salad or tetrazzini. The veggies are pretty much "dead." I often eat the carrots. the others, not so much.

The fat adds flavor. I prefer to leave it on/in, and then chill the soup. The fat congeals on top and you can remove it. So you have all the flavor, but not the fat itself.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 10-01-2008, 03:07 PM   #16
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Adillo303 View Post
I would aslo think that a baked potato after being cut up and simmered a whaile would turn into mush.

AC
Yes, but they make excellent thickener for Chowder!
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 10-01-2008, 03:17 PM   #17
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Or you could roast da birds first...remove and reserve the meat till later towards the end of cooking...Make your stock from all of the remains...

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 10-01-2008, 03:43 PM   #18
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Interesting. It seems making chicken soup is a different animal than making beef soup... err, pun intended I guess.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-01-2008, 03:51 PM   #19
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by pacanis View Post
Interesting. It seems making chicken soup is a different animal than making beef soup... err, pun intended I guess.

The possibilities are endless...you are only limited by your imgainition!!

Have Fun & Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 10-01-2008, 05:24 PM   #20
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Quote:
Originally Posted by ChefJune View Post
As you might have guessed, whether or not you brown the chicken depends upon whether you want a golden or a brown stock. In our family, we cook a whole chicken in the soup... skin, bones, meat, everything -- NOT browned. Add a large onion peeled and poked through with a knife, and 2 cloves in it, 3 carrots and 3 stalks of celery. Essential too, is a parsley root, and failing to find one, you need a whole bunch of parsley, wrapped in cheesecloth. The pot gets filled 3/4 with water (use a 10 - 12 quart pot).

Bring it to a boil, then lower to a bare simmer and let it cook for a couple of hours. Skim off the "impurities" that rise to the top.

In our family, we remove everything from the soup and serve a clear broth with matzo dumplings, kreplach, mondlen or home-made noodles. The chicken can be used for chicken salad or tetrazzini. The veggies are pretty much "dead." I often eat the carrots. the others, not so much.

The fat adds flavor. I prefer to leave it on/in, and then chill the soup. The fat congeals on top and you can remove it. So you have all the flavor, but not the fat itself.
I too brown the chicken, beef etc. before making soup. I prefer to brown the parts in the oven, giving the soup a nice rich flavor and golden color. However, like you ChefJune, I love matzo ball soup or kreplach so to do this I use raw chicken so that I can have clear broth. OMG now I gotta have matzo ball soup!!
__________________

__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.