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25 votes

Using Parmesan rind in tomato sauce: how to remove it all before serving?

The old "tie it in cheesecloth" trick seems the most likely solution for the described problem. The remnants will stay in the bag, and you remove the bag as a whole when ready to serve.
Ecnerwal's user avatar
  • 18.7k
19 votes
Accepted

What kind of cooking method was used for the chicken in my ramen?

Perhaps the chicken was done Chinese-style, fresh from the wok, rather than pre-cooked. That would give 'tender' & flavour too. Use chicken breast straight from the fridge. You want it really ...
Tetsujin's user avatar
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8 votes

Can alternative greens like kale or spinach be used in place of escarole in the Italian Wedding Soup recipe

Yes, you can easily substitute for it. I'd take the kale over the spinach, because you want a green that has some tooth to it after boiling. For the kale, you'll need to remove the thick parts of ...
FuzzyChef's user avatar
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6 votes

Why wouldn't a cast iron pot rust/corrode if I cook liquids in it?

It's actually pretty unlikely that a well-seasoned cast iron pot would rust just because you stored soup in it for 48 hours, unless the soup was highly acidic. However, there's two reasons why it's a ...
FuzzyChef's user avatar
  • 65.3k
6 votes

For soups, bisques, and chowders, can a chef prepare a vegan substitute for milk by mixing white bleached wheat flour with water?

No; flour and water (starch and water) is not a substitute for milk or cream (fat emulsion in water), no matter how similar in visual appearance the suspended flour is to milk. If you are aiming to ...
bob1's user avatar
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6 votes

Using Parmesan rind in tomato sauce: how to remove it all before serving?

There comes a point where a rind has given all it's going to flavor-wise, and starts to break down and add elements to your soup you don't want. The trick is to keep an eye on it and remove it when it ...
GdD's user avatar
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5 votes
Accepted

Adding lemongrass to soup: sliced or bashed?

Peel the outer layer or two off a stalk. Cut the top, less desirable portion off. You will likely be left with 5 or 6 inches of prepared lemongrass. Give the bottom two or three inches a good smash ...
moscafj's user avatar
  • 76.1k
4 votes

Using Parmesan rind in tomato sauce: how to remove it all before serving?

This is a little off the beaten track, but it may be useful in some cases. Boil the rind in water, and then reduce. This is the way to make (very expensive) liquid parmesan. You grate a load of ...
Peter's user avatar
  • 432
3 votes

Why wouldn't a cast iron pot rust/corrode if I cook liquids in it?

It isn't so much the temperature, but the duration. Consider what you do with stubbornly dirty pots and pans - you soak them. When you leave them full of water, it works its way into the deposits, ...
rumtscho's user avatar
  • 139k
3 votes

What kind of cooking method was used for the chicken in my ramen?

Sounds like it was perhaps braised or post-roasted and then flaked apart. I do that in the oven for several hours in a covered Dutch oven, with several inches of liquid.
Ecnerwal's user avatar
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2 votes
Accepted

How to keep cream soup warm for restaurant/cafe?

You will absolutely need to keep your soup at a safe temperature, unless your restaurant is located in an area with no health regulations and your business model doesn't consider making customers sick ...
Ecnerwal's user avatar
  • 18.7k
2 votes

Adding Noodles to Soup

I just made a lovely turkey noodle soup and was looking for the answer and came across your question. Since these answers did not answer your question, I thought I’d answer with what I ended up doing. ...
Tina's user avatar
  • 21
1 vote

What kind of cooking method was used for the chicken in my ramen?

If I was attempting to make something like you describe: I would use chicken thigh meat, which has more flavor than chicken breast I would poach it at low heat so it maintains its moisture, possibly ...
Joe's user avatar
  • 81k
1 vote

What are the cheapest options for a thickening agent for making soups?

Possibly the cheapest thickener is simply the soup itself. Remove a portion of your soup, liquids and solids together, and puree using a blender. Return the puree to the pot of soup and check the ...
user105870's user avatar
1 vote

Can quinoa be used as a soup thickener?

I have used quinoa to thicken soup and have never had a problem with it. I don't even taste the quinoa and there was no bitterness. I used organic quinoa.
Suzanne Austin's user avatar
1 vote

Using Chicken Broth bones for chicken stock?

You can re-use chicken bones for more broth if you don't overcook the chicken to start. Use the chicken skin too. I like to use a Chinese chicken-poaching method I think is called 'white cooked ...
user19065's user avatar
  • 101

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