In this episode of Hotline Rewind, we dive into the comforting world of soup, tackling your most common questions about achieving the perfect simmer, maximizing flavor, and troubleshooting common issues. From roasting veggies to tempering egg yolks, we'll guide you on your broth-making journey to soup nirvana.
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week about a specific culinary topic. When the weather is—gestures broadly at everything—like this, nothing is more soothing and warming than a bowl of soup. The Hotline is here to help guide you on your brothy journey to soup nirvana with our answers to some of our readers biggest questions about your favorite liquid meal.
Egg yolks can be tempered then whisked into soup to thicken things up. The most famous application of this method is inactually refers to the method of adding lemon and egg to a recipe in order to thicken. Greek Jews developed the technique to add creaminess while keeping the dish Kosher.We love both, just for different applications. Firstly, avoid bouillon powders, at least for the purposes of making soup.
But for soups and stews? We are huge fans of boxed stock. We just recommend you use boxes labeled “reduced sodium” or even “no salt added”. This way you can control your desired amount of seasoning.Hot take: egg noodles are mid. We like more slurp, and for that you need ramen. Whether it's instant or fresh, they cook super quickly and absorb flavor without becoming soggy.
Your broth isn’t escaping! It's either coagulating due to high levels of collagen or fat in your stock . Or, the other ingredients have soaked it up. Either way you can revive your soup with a bit of extra water or stock.Generally three to four days in the fridge or 8 to 10 months in the freezer. If you added noodles or other starches, try your best to remove them first. They won’t hold up super well sitting in broth.
SOUP RECIPES COOKING CULINARY FOOD TIPS
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