This is a place to post your favorite recipes! I would like to keep this thread like a food blog rather than a link archive, so please post your own step by step methods for making foods, rather than just posting links to other recipes.
If you recreate someone's shared recipe let us know here how it turned out too!
First up, this has quickly become a staple in our household, My ramen broth recipe. This is a method Ive come up with with small trial and error by hybridizing traditional tonkatsu ramen with Alice's Pho broth method. Ive made this 3 times now, first and 3rd time were banging, 2nd time was unsalvagable failure. This will be my 4th and hopefully tastiest attempt yet, using what ive learned on previous trials. Each batch makes enough broth to freeze extra and make 3 total meals for 2 people.
Ingredients
Vegetables: in our household we use a lot of fresh vegetables. Scraps from onions, peppers, garlic, carrots, leeks, mushrooms, or other light vegetables are put into large bags in the freezer until broth day. This prevents waste and saves cost on soup ingredients.
Tomatoes, citrus peels, or hearty vegetables like broccoli and bok choy, can make the broth acidic and bitter and are not recommended (although some bok choy on the 3rd try wasnt catastrophic, it did change the flavor slightly.)
Meats: along with vegetables, we also save meat scraps. Bones from rotisserie chicken, or fat trimmed from chicken breast goes into a seperate bag in the freezer. (Note, we do not save ground beef or anything like that, so im not sure how that would affect a broth if you used that.)
The meat scraps only add a small substance to the broth, the real base of our broth is pig feet and chicken backs obtained fresh from a local butcher. Normally i add 3 pounds of pigs feet (split down the middle) and 2 pounds chicken carcass.
For this batch due to butcher availability i used 2 lbs pigs feet and 3 lbs chicken backs. Our vegetable scraps for the month consisted of 1 gallon freezer bag 3/4 filled with mostly onion, and green and red peppers, as well as 2 chopped carrots and a spoonfull of minced garlic. We also had 1 rotisserie chicken carcass and roughly a cup of chicken fat.
Method
I start by first blanching the pigs feet and chicken backs. This gets rid of dark bone marrow, which clouds up the broth and alters the flavor. To blanch i put the feet and backs (still frozen) in our large soup pot, cover with cold water, and bring to a boil. When the pot starts boiling i pour the contents through a strainer, and scrub out the pot to remove flesh stuck to the sides. Then i carefully clean each piece under running cold water, using my fingers to dig out the soft dark marrow from between the spine and knuckles.
Once cleaned, each piece goes back into the pot, the vegetables are added, and i cover everything with cold water. I put it on the stove, bring to a boil... and wait.
https://i.imgur.com/MvyV8qz.jpg
As the pot starts to boil i adjust temperature as needed until at a steady simmer. After 20-30 minutes a foamy grey film will appear. Scrap this out with a paper towel or cloth. Once it is all gone just let the pot boil.
My pot just started boiling, i shall post updates throughout the process :)
Ive learned from experience that small pieces of fat and skin clog a collinder quickly, so this time ive set up a double collinder system here. One with big holes to catch bones and large chunks, over a fine mesh to filter unwanted particles.
Normally my broth is a creamy beige at this point, but this round had a lot more red pepper than ive ever used before. This broth has turned out amazing! Very flavorful and thick and oily. Im enjoying a nice bowl rn with soba noodles and fried onions on top.
I wouldnt consider this the perfect broth ive been chasing, but it is very very nice. Next time i think ill use less red pepper and more onion, and also not skip the mushrooms.
In my quest to make the perfect broth ive been hounding many bone broth blogs. These authors claim bones can be reused, so i am putting that challenge to the test. I have 2 quarts of fine, flavorful broth so my next goal is to completely dissolve what meat is left in the pot, and also try to dissolve the bones. For science. Food science.
Ingredients:
1. One woman
2. A kitchen
this maketh my moutheth waterth
also need 2 kno how to boil egg pls halp
Bring pot of water to boil. Add 2 eggs. Boil 4.5 minutes. Removeand put in ice bath. Perfect soft boiled eggs
Tonight's dinner: chicken paprikash and onion soup.
For the paprikash i altered a recipe designed for an Instant Pot since i dont own one, and adapted the times/ temperatures for cooking on a stove/ in an oven.
The onion soup was an entirely original creation.
For the soup i choped up 2 small yellow onions, and covered them with water in a quart sized pot with a handful of rosemary. Alice kept the pot topped off with water as it simmered for the next 5 hours while i was at school. At the 5 hour mark i tasted the soup and found it to be too sweet. To remedy this i added 1 cube of chicken bullion and a splash of white vinegar. It helped counteract the sweetness, but the soup needed more depth. I left it to continue simmering for another hour, then i added the fat trimmings from 2 lbs of chicken thighs, 3/4 of a large white mushroom, and a splash of apple cider vinegar (which i believed would have a better taste for the soup than the stark taste of white vinegar. I was right)
I topped the pot off with 8 oz of beef stock and let it simmer for another 40 minutes, added broccoli flourets, then left on low heat for 20 minutes until it was time to serve. This soup turned out wonderful 👌
For the paprikash i seasoned 6 chicken thighs in salt and pepper and searned them on each side for 3 minutes. I put them aside in ceramic baking dish. Alice being a wonderful helpful bean chopped up all the onion, garlic, and tomatos for me. In the same pan the chicken was seared in, i sauted1 large white onion and 3 gloves of garlic for 3 minutes, then coated in 3 tbs paprika and 1 tbs flour. Cook for another minute then 8 oz of chicken stock and 3 medium tomatoes (diced) with 1 tsp fish sauce were added.
Alice finished the cooking while i started homework, she brough the sauce to a simmer, poured it over the chicken and baked for 20 minutes at 425°F. Tbe paprikash was served over a bed of bowtie noodles, and with a dollop of sour cream.
This meal turned out amazing and we paired it with Angry Orchard Rose ^.^
