New answers tagged soup
1
You seem to be mixing up three things in your question: the total amount of fiber, the degree of mechanical change to the fiber, and the health effects of eating fiber which has been mechanically changed.
For the first, the answer is clear cut: there is no change at all in the total amount of fiber. Blending is not a chemical reaction, it won't turn inulin ...
1
roast the chicken first, then let it cool. This will make stripping the meat off the bones easy, and if you take the time give you a great amount of meat. then take the bones and boil them with an onion, a couple of carrots a stick of celery all roughly cut for 2hours or so. strain off the liquid into a crockpot and add your roasted chicken, and whatever veg ...
1
My preferred method is to use a thickener or emulsifier to bind the seasonings to the liquid and prevent them from moving freely. This also makes the soup feel more filling. Depending on what kind of flavor or texture you'd prefer, you can use finely chopped/shredded potatoes or carrots(any starchy vegetable will work), cornstarch or potato flakes, or some ...
12
You could use a bouquet garni.
https://www.wikihow.com/Make-Bouquet-Garni
https://en.wikipedia.org/wiki/Bouquet_garni
The bouquet garni... is a bundle of herbs usually tied together with
string and mainly used to prepare soup, stock, casseroles and various
stews.The bouquet is cooked with the other ingredients, but is removed
prior to consumption.....
7
They're mostly “wood”, so unless they're particularly dense (like peppercorns), they want to float on water. But their flavors will have been mostly extracted by that time, so they've done their job.
A more viscous soup will slow their rise. A finer grind will improve wetting, and solvation by other molecules in the mixture, will slow aggregation and the ...
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