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How can I make the most of my homemade stocks/broths? Answered

Hello everyone,,

I've been enjoying making vegetable broth/chicken stock over the past month or so, and it's made for some filling soups. However, I find that whatever I make soup with overpowers the broth so much that I can't appreciate the flavors of the broth. For example, I like to make a simple Minestrone. The broth tastes fantastic, but the potatoes and green beans I add to the soup leave no room for the broth to stand out. Is that just how soups work?
That aside, I'd like to find other simple soup recipes so I can use all this stock I keep making..

Discussions

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RuneBeliever
RuneBeliever

19 days ago

One thing I do is reduce my broth/stock. It helps make the flavor concentrated. It's best to start with more flavor and dilute rather than regular strength getting diluted by other flavors. Also, seasoning your broth before hand also helps. When making your broth, put fresh or dried seasonings into a cloth bag which can be cinched shut. Immerse the bag in your broth while it cooks. That way, you get all the flavor, but none of the 'bits' which may add to the problem of overwhelming the flavor of your broth later when other ingredients are introduced.

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Downunder35m
Downunder35m

6 weeks ago

It might be a matter of approach ;)
My great gandmother loved to make a good chicken or sometimes even beef soup for the entire family.
As a little boy I loved watching her chopping all the weird things up that appearently make a good dinner.
One day I noticed something strange that never caught my attention before.
While the frozen stock was slowly warming up on the oven she cooked all sorts of things in seperate pots.
One for the potatos, one for the greens, one for the meat.
I shouldn't have asked her as her story about how to make a soup was quite long...
Anyway...
Things like potatoes are good to bind excess salt in a soup.
Their starch binds a lot things too.
Best way t handle them is by cooking them with a bit of salt in a seperate pot.
Discard the water when they are done.
You don't want to overcook the though, just a bit more bite than usual.
A lot of greens come with a big flavour.
Even if you just add some corn or carrots.
For fresh greens in a modern kitchen I guess the best way is to steam them.
For meat it depends on what kind of stock/broth you have and how much of the taste from the meat should go into the finnished product.
For bigger meat portions I prefe to cook them seperately, smaller portions like hald a chicken however I only boil for about 3 minutes, then add it to the broth to take on some favour while cooking.
Highly depends though on how you like your meat in the finnished product, so be creative ;)
When it is almost time to serve all ingredients are added to the pot.
Preferably all warm enough and the broth just done simmering.
Let it sit for 10 to 15 minutes and enjoy from dishes you warmed up a bit ;)

If you want to freeze you liquid stock or broth:
Take a container of suitable size that has a tight lid.
Fill your liquid in but leave about 2cm free to the top.
Use the lid to cut a piece of cling warp (in AU) to be sligthly bigger than the lid.
Outside AU it is this clear and sticky foil we love to use in the kitchen ;)
Place this film onto the liquid, starting from the middle.
It will go flat on the surface and you only need to push out some minor air residue along the walls.
What this film does it to keep the air away and with this freezer burn and loss of taste ;)

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leeroystake
leeroystake

5 weeks ago

That's very much the point of a broth/stock :)
It just adds an extra layer of flavour to enhance your soup ingredients. Its just better than using plain water.
If you just cant get enough of the broth because it's amazing, a nice ramen or pho is usually my go to recipe.