hartfire · 61-69
Basics
2 lrg carrots
1 lrg suede
2 parsnips
3 med brown onions
4 sticks celery
1 large bunch parsely
6 bayleaves
2 teaspns thyme
1 flat teaspn freshly ground black pepper
1 lite dry red or white wine (the alcohol is destroyed by the heat, leaving just the flavour)
1/2 teaspoon iodised salt
Variations added to the base:
1 cup pearl barley
1 cup soya, red or black beans or chick peas
1 or two red skinned, yellow fleshed waxy potatoes
2 or 3 lamb shanks, or 6 pieces osso bucco, or 1 rabbi or free range chicken, or 2lbs any kind of seafood
(I never use factory produced meats - only fully free range)
roasted Jap pumpkin pieces
1 red sweet potato
tomato puree tripple concentrate
dried funghi porcini
Chop these into equal bite sized pieces.
Place in large stainless steel pot and cover with water to two inches above the veggies.
Bring to boil, then drop to simmer and set timer for one hour.
Remember to stir the ingredients from time to time.
After an hour top up with more water, repeat this process three times.
Check the flavour.
If you want a stew, it's ready to eat after one or two hours.
If you want it when you come home tired after work, use an electric slow cooker, set it up in the morning, & leave it on the lowest setting.
If you want a thick soup, remove the bayleaf and blend to the desired consistency.
If you want a soup stock, remove all the solids. This can be frozen and used to improve other soups and stews.
If you want a consumé, strain with a fine mesh or muslin cloth.
Future soups using the stock can vary with mushrooms, cream, Neopolitan tomatoe sauce, and differing herbs or spices.
2 lrg carrots
1 lrg suede
2 parsnips
3 med brown onions
4 sticks celery
1 large bunch parsely
6 bayleaves
2 teaspns thyme
1 flat teaspn freshly ground black pepper
1 lite dry red or white wine (the alcohol is destroyed by the heat, leaving just the flavour)
1/2 teaspoon iodised salt
Variations added to the base:
1 cup pearl barley
1 cup soya, red or black beans or chick peas
1 or two red skinned, yellow fleshed waxy potatoes
2 or 3 lamb shanks, or 6 pieces osso bucco, or 1 rabbi or free range chicken, or 2lbs any kind of seafood
(I never use factory produced meats - only fully free range)
roasted Jap pumpkin pieces
1 red sweet potato
tomato puree tripple concentrate
dried funghi porcini
Chop these into equal bite sized pieces.
Place in large stainless steel pot and cover with water to two inches above the veggies.
Bring to boil, then drop to simmer and set timer for one hour.
Remember to stir the ingredients from time to time.
After an hour top up with more water, repeat this process three times.
Check the flavour.
If you want a stew, it's ready to eat after one or two hours.
If you want it when you come home tired after work, use an electric slow cooker, set it up in the morning, & leave it on the lowest setting.
If you want a thick soup, remove the bayleaf and blend to the desired consistency.
If you want a soup stock, remove all the solids. This can be frozen and used to improve other soups and stews.
If you want a consumé, strain with a fine mesh or muslin cloth.
Future soups using the stock can vary with mushrooms, cream, Neopolitan tomatoe sauce, and differing herbs or spices.
View 1 more replies »
GuyWithOpinions · 31-35, M
@hartfire wow are you a chef?
This message was deleted by its author.
hartfire · 61-69
@GuyWithOpinions No, but I live 35 ks from the nearest farmers' market, restaurant or take away,
so it makes sense to shop once or twice a week and prepare food at home.
I get tired easily, hence preparing things ahead of time and freezing portions, so evening meals can be put together in 10-15 mins.
It has several benefits: cheaper, healthier, yummier.
There are only a few real basics to cooking:
Never use aluminium or non-stick-coated-pots or pans.
Avoid plastic wrappers and containers as much as possible.
Learn the basics of good nutrition and portions.
Pay attention to aroma and appearance - they get the saliva flowing.
Balance sweet, sour, bitter, salt and umami.
Let every meal contain green, red/orange/yellow, and blue-black veggies and fruits.
Balance textures.
Select only the freshest ingredients in season.
Store foods correctly.
Keep knives sharp.
How to caramelise onions and meat.
How to steam, sauté, grill and bake.
How to make a roux sauce.
Clean all surfaces and implements straight after use.
If a person has these skills and the right equipement (also only a few basics) they can cook anything delicious.
In my view, the biggest mistake most most professional cooks make is favouring taste at the expense of nutrition.
It is completely unnessary.
One can make all nutritious foods utterly delightful to eat without sacrificing a single element of what we need to be healthy.
Good cooking is love, because it nurtures the well being of life.
so it makes sense to shop once or twice a week and prepare food at home.
I get tired easily, hence preparing things ahead of time and freezing portions, so evening meals can be put together in 10-15 mins.
It has several benefits: cheaper, healthier, yummier.
There are only a few real basics to cooking:
Never use aluminium or non-stick-coated-pots or pans.
Avoid plastic wrappers and containers as much as possible.
Learn the basics of good nutrition and portions.
Pay attention to aroma and appearance - they get the saliva flowing.
Balance sweet, sour, bitter, salt and umami.
Let every meal contain green, red/orange/yellow, and blue-black veggies and fruits.
Balance textures.
Select only the freshest ingredients in season.
Store foods correctly.
Keep knives sharp.
How to caramelise onions and meat.
How to steam, sauté, grill and bake.
How to make a roux sauce.
Clean all surfaces and implements straight after use.
If a person has these skills and the right equipement (also only a few basics) they can cook anything delicious.
In my view, the biggest mistake most most professional cooks make is favouring taste at the expense of nutrition.
It is completely unnessary.
One can make all nutritious foods utterly delightful to eat without sacrificing a single element of what we need to be healthy.
Good cooking is love, because it nurtures the well being of life.
