/ck/ - Food & Cooking

>>15117366
Here's mine. Trying some broccoli cheddar tonight with noodles

>>15117366
look at that huge sprig of rosemary what the fuck

>>15117387
Never put milk/cream in a soup, does it affect how long you can store it? I make soup once a week and live off it.
>>15117396
It was in the 8qt stockpot and came out in the ladle, thought it looked cool.

>>15117424
Freeze your soup

>>15117366
Reminder.

If any of you celebrate Christmas with family, my synagogue will investigate it and pass detailson to the authorities. You won't risk my kids lives for your pagan shit.

>>15117424
Meh I'm having no issues with storage. Most of my soup goes into a bag or several bags and then frozen. Can store nearly indefinitely at that point.

>>15117453
Agreed. I'd show you my massive stock in the freezer, but I'm not at home atm. But there's around 6 gallons of frozen soup I have stockpiled. Trying to get to 10 before I start thawing anything out and avoid the store for a long time.

>>15117387
>>15117424
>Never put milk/cream in a soup,
This, if you plan on having leftovers then temper individual bowls with a bit of sour cream and flour. It works for all creamy soups and stews that don't rely entirely on the addition of dairy.

>>15117366
Soup is a great way to utilize pretty much any ingredient, get great nutrition, and stay low on calories while feeling satiated.

>>15119046
Should I add zucchini to my ultrasoup?

>>15119082
Yes, actually. It's perfect. Corn, squash, and legumes make a full amino acid panel I think. You've got corn and kidney beans already. Throw some zucchini in there and you've got glorified succotash, a legit meat substitute.

>>15119117
How close to the end of cooking time should I throw some zucchini in?

>>15119136
It depends on how small you cut it. Simmering zucchini takes longer than you think. Even really small pieces can take up to 15 minutes to turn really tender so don't be expecting a quick cook.

>>15119176
I'll toss it in with the peas and corn then!

Some soup tips:
>never, NEVER use stock/bullion cubes/granules, even pure tap water is better if you're not making a legume or rice dish
>sherry is an amazing addition to beef stew
>rice wine is a great addition to chicken and vegetarian stews
>fish sauce is a great addition
>learning when each ingredient should be added to a pot is important
>>15117387
Sounds really incoherent. The fact that this guy doesn't even make a slurry before adding in flour puts his cooking skills into question.

>>15119215
Addressing your "tips"
>No
>Not soup
>Not soup
>Highly dependent
>Yes

>>15117366
Jesus christ OP, your soup is all over the fucking place. I'm sure it tastes fine, but you're very likely overcooking your ingredients. Broccoli definitely does not cook the same as yams, and peas+barley should be added just before service. Overcooking can also affect nutrition.

Have you made a lot of one ingredient soups before, like cream of broccoli? Do you thicken this with a roux? If you just wanna toss things in a pot for soup, that's fine. But if you REALLY wanna up your soup game, you have to practice new techniques with fewer ingredients.

>>15119369
I think I might have gotten lucky. Nothing was overcooked (mushy) like in my last soup, but I think that's just because the heat wasn't that high. Okra and sweet potatoes were what I was most concerned about but they came out fine.
It tastes really good, where would you take it from here? I'm all ears, anon.

>>15119291
>adding alcohol to soup makes it not soup
Schizo or ESL, take your pick - either way you should be vasectomized.

>>15119291
>I have an opinion
nobody cares fuck off

>>15119387
>>15119408
Stew is not the same thing as soup you retard.

>>15119385
Nice, if it's good enough for you to enjoy every day then it's good enough to cook.

However, if you'd like to understand your ingredients and techniques more intimately, download Professional Cooking by Wayne Gisslen
http://libgen.. rs/search.php?req=Gisslen+professional+cooking&lg_topic=libgen&open=0&view=simple&res=25&phrase=1&column=def

I've read a lot of cooking textbooks, this one is the most approachable for the modern day cook.

I just bought the phillips soup maker for 99 bucks. Am i retard or will this be a nice addition for my soups?

>>15120910
Thanks anon!