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3

Hi there I came across this post looking for something else and thought I would add my two cents as a farmer: the brown ring is a result of irregular watering as explained above, we have seen a lot of it this year in the South with our drought! The plants draws water up quickly after a period of dry weather and deposits minerals from the soil in the growth ...


5

It's unclear which vegetables, herbs and spices are being used and how they are being prepared; eg. onion can easily turn bitter when hacking them (which is squeezing them), instead of cutting them with a sharp blade. Sorrel, lovage, bay leaves, chervil, marjoram, rosemary, tarragon and fenugreek as well as cardamom, ginger, pepper, paprika, agrimony and ...


9

I make veg stock overnight in a slow cooker on high with similar ingredients to you: onion, garlic, carrot, bay, peppercorns. But: celery instead of celeriac (I grow celery and often have some old tough stems and leaves which are perfect for stock), rarely parsnip or leek, and often some other herbs or veg I've got to hand. I don't add salt, and my ...


39

I notice that your recipe doesn't include any salt. That's important, because salt decreases the sensation of bitterness. Chicken contains a certain amount of salt, and I suspect that's making the difference. (The "umami" -- brothy -- taste of chicken may also decrease the sensation of bitterness, though as I understand it there's still some disagreement ...


1

The simple best way to get rid of the tanic acid in cooking chard greens only is the cut up the greens and bring them to a Rolling Boil and boil them for 3 min. pour of the water then rinse them in hot water. Next cover them with just enough water to finish cooking them till tinder, maybe 20min. will be like High quality spinach & season them how ever ...


4

A lot of types of bacteria (and sometimes other microbes) produce waste products that can taste "sour." And soup/stock is a good growth medium for microbes, which is why most food safety organizations recommend only keeping soup for 3-4 days in the fridge. Six days is past the point where the soup is still likely to be "fresh"; the sour taste is most ...


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