#base bouillon

[mariedean]

Broth and Stock - Vegan and Gluten-Free Broth Powder This vegan, gluten-free bouillon powder's ingredients list includes nutritional yeast, parsley, onion, garlic, celery, and dill.

#additives #base bouillon #broth powder #spices #recipes #msg

[whoretalk]

Soups, Stews and Chili - Vegan and Gluten-Free Broth Powder Recipe

This vegan, gluten-free bouillon powder's ingredients list includes nutritional yeast, parsley, onion, garlic, celery, and dill.

#base bouillon #dishes #msg #seasonings #broth powder

[hellomedochan]

Vegan and Gluten-Free Broth Powder - Soups, Stews and Chili This vegan, gluten-free bouillon powder's ingredients list includes nutritional yeast, parsley, onion, garlic, celery, and dill.

#seasonings #yeast #base bouillon #msg #recipes

[bugborglesbian]

Vegan and Gluten-Free Broth Powder Nutritional yeast, parsley, onion, garlic, celery, and dill make up the recipe for this vegan, gluten-free bouillon powder.

#stews and chili #base bouillon #recipes #spices #seasonings #yeast #msg

[insectbath]

Vegan and Gluten-Free Broth Powder - Soups, Stews and Chili This vegan, gluten-free bouillon powder's ingredients list includes nutritional yeast, parsley, onion, garlic, celery, and dill.

#seasonings #yeast #base bouillon #msg #recipes

[fieriframes]

[SO WE HAVE A BASE MARINADE, OLIVE OIL, VINEGAR, BOUILLON BASE, MUSTARD, SHALLOTS, GARLIC, ONIONS. AND INSTALLED HERSELF AS WEDDING OBERGRUPPENFÜHRER. SCOTCH BONNET PEPPERS, SCALLIONS, PARSLEY, AND FRESH GROUND PEPPER.]

#s07e07 you can say that again #guy fieri #guyfieri #diners drive-ins and dives #wedding obergruppenführer #scotch bonnet peppers #fresh ground pepper #olive oil #bouillon base #marinade #vinegar #mustard #shallots #garlic #onions #scallions #parsley

[katyaapekina]

Soups, Stews and Chili - Vegetable Soup - Stuffed Pepper Soup I

#Browned ground beef is combined in this tomato based soup with chopped green peppers #cooked rice #beef bouillon #brown sugar and soy sauce. pepper soup #tomato #ingredients #recipe #peppers #soup

[framingfatal]

makin some soup for my friend, need to make it soft because she had surgery and she can only have soft foods

gonna egg it up for those protein gains

#it’s got some thick cut bacon i got on sale at aldis and some charred peppers and soft potatoes w the skin for vitamins #and rice noodles and a charro beans base for some substance and I threw in some pesto I had #then I loaded it up with some garlic and red onion and beef bouillon #msg salt is my secret shhhh #and then I’m gonna swirl the eggs in like egg drop soup kinda

[dandanjean]

Bouillon de poulet

C’est bon pour le moral, ça fait du bien à la gorge, ça réchauffe le coeur et, la plupart du temps, ça rappelle les bons souvenirs… le bouillon de poulet, c’est tout un poème. À l’occasion, il sert aussi de base pour préparer diverses sauces, soupes et veloutés. On peut le préparer soi-même, ou bien l’acheter chez l’épicier. Reste à savoir si, dans ce cas, il y a vraiment du poulet dans le…

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#base culinaire #bouillon de poulet #Youtube

[raven-at-the-writing-desk]

fairest city food culture

This is a supplementary post to continue off of this larger TWST food culture compilation post (as that one is getting super long as is). Here, I'll cover all the new food-related lore dropped about the Shaftlands and specifically about Fairest City, which features in the Tapis Rouge event.

Shaftlands

Macarons are one of the Shaftlands' signature sweets. Cream and raspberry, as well as lychee, are the popular flavors at the moment.

Macarons can be frozen so recipients can eat them fresh.

There are people who collect the stylish boxes that macarons come in.

According to Vil, mixing flavored syrups with carbonated liquids is common in the Shaftlands.

Stewed foods are the Shaftlands' specialty. This is because there are many stories about the Fairest Queen preparing many foods in a pot.

Apples are the most popular fruit in the Shaftlands. They are used for drinks, desserts, jams, and even savory meal items.

Fairest City

There are few food stands in Fairest City. This is because eating on the streets is seen as bad manners.

There is a strong cafe culture.

Fairest City is famous for its cuisine and sweets. Their sweets in particular are well developed due to the city's cafe culture.

Sweets with a pleasant appearance are popular. The most famous of patisseries make sweets which are like pieces of art.

Some sweets featured in famous patisseries include tarts, chocolate, mousse, macarons, brioche, roll cakes, financiers, mille-feuilles, and cakes shaped like apples with apple sauce inside, caramel apples, etc.

A specialty of Fairest City is "cream puff rings", which are cream puffs in ring shapes. They are meant to resemble wheels on rail cars, since Fairest City is located near mines. It is said that the cream puff rings (which is filled with a thick, high-calorie cream) were originally given to hard-working miners to restore their energy.

Luxury stores may offer amenities in addition to providing their services or helping customers shop. For example, staff may offer VIP clients drinks or chocolates.

Fairest City’s hotels have swanky restaurants built into them for guests to dine in. The fanciest of eating establishments are five star restaurants that have full sets of cutlery and napkins which you unfold and place in your lap.

Fancy dining establishments offer food à la carte (ordered by the plate) and prix fixe style (picking your courses from a predetermined selection).

There is a drink called “Diabolo Menthe” served in Fairest City. It is a spearmint flavored syrup mixed with a slightly carbonated liquid. Very refreshing! (This is most likely a reference to the potion that the Evil Queen drinks to transform into an old woman.)

Eric Venue, Vil’s famous movie star father, uses a five-star restaurant to cater buffets for his movie shoots for every 6 hours of work. They also have snacks and drinks on demand (“craft services”), which includes coffee, milk, tea, juice, chocolate, fruits, and pancakes and waffles. Lots of light foods!

Many dishes at high-class eateries are French. For example, hors d’oeuvres might include escargot (snails), foie gras de canard (duck foie gras), and terrine a la campagne (country-style terrine). Courses are also named in French (viande and poisson courses, etc.).

Some dishes served include boeuf bourguignon (a beef and red wine stew) filet mignon de porc aux pruneaux (a pork filet with dried plum; it is made with pig heart, bouillon, and sauce), and flounder poêlé (flounder with an herb sauce). The beef bourguignon is a favorite dish in the five-star hotel restaurant that caters for Eric Venue.

Pork, especially the heart, is prized meat in Fairest City. Many of its dishes are pork-based. There is a story about how the Fairest Queen needed a heart for one of her potions and had her huntsman hunt as a tribute to her; the filet mignon de porc aux pruneaux dish was born from this legend.

The restaurant that caters for Eric Venue has a specialty dessert called tart fine pomme. It is a thin tart with slices apples. The restaurant uses the highest quality of apples (from Harveston), which are grown in a special soil, for their dishes and drinks.

#twst #twisted wonderland #disney twisted wonderland #disney twst #twst resource #twisted wonderland resource #notes from the writing raven #tapis rouge in the shaftlands spoilers

[petermorwood]

Wow-Wow Sauce

For @redwineand12gaugeshells... :->

In fact that bottled sauce (and nervousnigels) no longer exists, and in any case its principal ingredients of (squints) horseradish and mustard are way off base.

Wow Wow sauce was meant to go with boiled beef, and since a major ingredient was the meat's broth *, it was more like a pan gravy made at the end of cooking, than something intended to go into / come out of a jar in the preserves cupboard.

* 1817 was well before stock / bouillon cubes, however "portable soup" was a Known Thing and could be a possible alternative. The recipe is specific about using fresh broth, but here's how to make portable soup, because You Never Know.

Real Wow Wow sauce had no hyphen, no sulphur, no saltpetre and definitely no grated wahoonie, though some "real" ingredients of the Discworld version - mangoes, figs, asafoetida, anchovy - suggest Terry was taking inspiration from labels in his own kitchen, such as those on HP Sauce, Worcestershire Sauce and Yorkshire Relish.

*****

Dr Kitchiner's "The Cook's Oracle" is available online from Gutenberg (the 1833 American adaptation) as well as a PDF of the 1822 UK Third edition from Internet Archive.

Here's his recipe - whose title, for extra interest, includes the original name for what became "Bully Beef":

The good doctor's "pickled cucumbers" would have been vinegared like cornichons or gherkins, not brined like dill pickles. In addition, pickled walnuts are easier to find than they used to be; even the Tesco supermarket chain carries them...

...as well as mushroom ketchup.

You'd probably still need to make the other herb vinegars and the shallot wine (based on dry sherry), but those are easy, just a matter of steeping the herbs in the liquid for a week or so then straining off and bottling the flavoured fluid.

Another useful ingredient for period cooking is anchovy sauce, which is less, er, emphatic than full-on anchovy essence. You could always scale up if you like the taste.

This also has the advantage of being a pleasant - if you like fishiness - sauce in its own right; try a teaspoonful in a tablespoonful of EV olive oil then tossed with hot pasta. Yum...!

This one's from the same company as the mushroom ketchup and the packing clearly emphasises their "period-ness" (is that a word?) The anchovy sauce is a bit harder to find, but well worth tracking down.

*****

Finally, here's a Youtube short of Wow Wow sauce being made and sampled. It looks entirely acceptable, like a cross between a thin chutney and a thick sauce, and would be, to use Dr Kitchiner's own word, "piquante".

As a side-note, that by-play with tinned corned beef was a bit pointless, since its texture and flavour are both utterly unlike beef that's been slowly, gently boiled (simmered, TBH) with halved onions, carrots, root veggies etc.

Use shin or silverside; the magic tenderiser for those cheap cuts is Time (or a pressure cooker) - though you can also add a sprig or two of Thyme if you want...

#food and drink #wow wow sauce #wow-wow sauce #Dr Kitchiner #The Cook's Oracle #historical food #GNU Terry Pratchett #Youtube

[sweetcherryslim]

Mason Jar Instant Noodle Soup - 229 kcal/8g protein

Servings: 1 serving. 229 kcal / 8g protein

Ingredients

1 1/2 tsp. vegetable bouillon base (we used Better Than Bouillon)

1/4 tsp. grated fresh ginger

1 tbsp. warm water

1 bundle (about 11/2 ounces) instant rice vermicelli

1/4 c. kimchi, roughly chopped

1/4 c. shelled edamame, thawed if frozen

1 c. baby spinach

2 cremini mushrooms, very thinly sliced

1 scallion, thinly sliced

2 1/2 c. boiling water

Instructions

In 32-ounce wide-mouth mason jar or other heatproof jar, combine bouillon base and ginger. Stir in warm water. Add noodles and carefully cut in half with kitchen shears. Add to jar in following order: kimchi, edamame, spinach, mushrooms, and scallion; screw on lid. Refrigerate overnight if desired.

If refrigerated, let jar sit 20 minutes at room temperature. When ready to serve, pour boiling water over ingredients and cover with lid. Let sit until noodles are tender, 3 to 4 minutes, then stir to combine.

Pump Up the Protein: Add 1/2 cup shredded rotisserie chicken and replace the vegetable bouillon base with chicken bouillon base, or pop in 6 to 8 frozen cooked small shrimp (they’ll thaw overnight in the refrigerator).

#low cal food #low calorie food #low cal recipe #low calorie #low calorie recipe #soup #cold weather recipe #soup receipe #low cal soup #low calorie soup #noodles #low cal vegan #low calorie vegan #low calorie vegetarian #low cal vegetarian #vegetable soup #vegetarian #veggie soup

[a-cottage-for-all-seasons]

We're making SOUP!🥘

Let's get started!

#soup #tumblr polls #polls #food and cooking #foodcore #cottagecore #cozy #cozycore #comfort food #cooking

[secondbeatsongs]

new year, new food crime

I hate it when recipe bloggers tell you the entire rundown of their day before giving the recipe, so just to start off, I'm going to put this here:

3 cups of liquid (water + shrimp water) 3 packets unflavored gelatin 1 tbsp vegetable base (or a bouillon of some kind; that'd probably be fine) 1 large handful of shrimps (approx 20) 3 eggs, hard-boiled and sliced 1 small bag mixed frozen vegetables, thawed a gelatin mold or bowl with a capacity of 4 cups

now, looking at this ingredients list you might be asking, "hey SBS, what the fuck did you cook this time?" and to that I say: buckle up.

so I've been watching Arne & Carlos' videos for a bit, firstly because I was curious if they were gay (they seem to be), and secondly because I like their knitting patterns

but their channel isn't just knitting! they also cook together, and it's fun and chaotic, and one of the things they cooked…intrigued me.

I don't know how this dish is spelled. cabaret? kabaret? there are only a few recipes for it online, and most of those are not in english. but essentially, it is a Norwegian aspic with shrimp, vegetables, and hard-boiled egg in it.

what is aspic, you might ask? well, it's…I mean…it's meat jello. that's what it is. you cook meat for a while (some recipes say to use pig's feet, snout, etc), and it makes a gelatinous broth, which solidifies when it cools.

delightful!

however, I am not willing to make aspic from scratch for this, so I substituted it with unflavored gelatin packets. hooray!

(apparently in Norway, you can buy packets of instant aspic! but since you can't do that here, I looked up what ingredients are in instant aspic, and after putting them through google translate, decided "huh, seems like gelatin powder with some kind of bouillon", so that's how I ended up here)

this recipe isn't so much cooking as it is…construction. like sure, you heat up the gelatin, but after that it's pretty much just putting stuff together.

and apparently you can make this with pre-cooked or canned shrimp, but I only had the raw frozen kind, so I put them in a saucepan with just enough water to cover them, heated them until they were fully cooked, and then saved the water from the pan to mix in with the gelatin.

so, shrimpy water + enough water to make 3 cups of liquid, and then I mixed in vegetable base until it tasted…fine. (it didn't taste good, it just tasted…okay.)

then I heated up the liquid in the microwave (in a big 4-cup measuring cup), mixed in the three gelatin packets, and there you go! that's all of the cooking done.

now, for the assembly.

I put some of the shrimp all the way at the bottom of the jello mold, trying to arrange it so that it would look nice. I sliced the hard-boiled eggs, and put the prettiest slices of egg around the edges, sprinkling in some vegetables and pouring gelatin as I went.

…and then I gave up on being artistic, and just kinda lumped everything else in, and covered it with the gelatin mixture.

(unfortunately I didn't think to take pictures of the assembly portion of this, because I was multitasking at the time and got distracted, but you'll just have to trust me that it was a tolerable experience, and didn't look very interesting)

after that I chucked it into the fridge (gently), and left it alone while I streamed with makerrcat for a bit, stayed up way too late, and then passed out in a dramatic fashion.

13-ish hours later, I rescued it from its frigid prison.

hmmm

stare into the murky depths with me for a moment. look at this…nightmarish placid soup. this motionless broth.

one of my egg slices definitely didn't get covered all the way. 

ah, well.

to unmold this monstrosity, I put it in a bowl of hot water for a minute or so, until it seemed like it could pull away from the edges. it really didn't take much, so if you (god forbid) try this yourself, keep an eye on it. gelatin melts fast.

then I put a plate over the jello mold, and flipped it over.

after a few tense seconds, it released from the mold with a slimy kthnk sound.

carefully. nervously. I lifted the mold.

and then I let out an involuntary "oh!" because…

…it's kind of…eerily beautiful?

like in a horrifying sort of eldritch way, it looks…lovely

vegetables and shrimp and eggs, suspended not just in space but in time, preserved and surrounded by a gelatinous cocoon…

I just like staring at it, okay! I just think it looks cool! so here's another picture of it from the side:

the egg slices…the little bits of yolk…enchanting

it definitely smells like food. but it's unclear what kind. vaguely shrimp-vegetable-egg, but muddled

let's cut into it

oh. oh god. it made kind of a…squelch? when I cut it?

hold on, you have to experience this for yourselves

god. deeply unsettling.

now, seeing what the inside is like is kind of interesting! there are places where the gelatin has sort of splintered apart from being cut, and there are gaps where pieces of vegetable have fallen out.

but...how does it taste?

...

fuck.

I really like it

this bizarre combination of textures is weirdly satisfying! the squish of the egg and the gelatin, the slight crunch of the vegetables and shrimp, it's just…good?

the gelatin itself just tastes vaguely of broth, but I don't mind it! I don't know if I would eat it by itself, but with the shrimp, egg, and veggies, it's perfectly okay!

the shrimp, egg, and vegetables of course just taste (respectively) like shrimp, egg, and vegetables, but that's...fine? I like all of these things, so this is pretty enjoyable!

so, some of the recipes I managed to find mention serving it with sort of a mayo-mustard mix, so obviously I have to try that

this...helps? like, it tastes really pleasant?

not that it was bad before, but it remains an enjoyable experience!

and a video that I saw (but could not understand) seemed to show it served on a piece of bread, again with the mayo-mustard.

this is also fine! I enjoy this too! I don't feel like it needs the bread, but it's all right!

this is bizarre.

I think most people would probably hate this. it's got the look of a 1960s party food (which is probably what it is), and "meat jello" isn't a texture that modern society regularly enjoys, but…I love it.

I actually love this.

I kind of understand now why people call dishes like this a "jello salad", because…I mean, I'm eating it, and my brain is saying, "yup. this is a salad" and I have no fucking idea why, but this right here? salad. for sure.

cold, wet salad.

damp, even.

so like...is this objectively good food? probably not.

but is it fun to eat? I think so. 

it's refreshing, somehow. it's light, but also more filling than I expected it to be. I have no idea how much would be considered a reasonable serving, but I intend to figure it out as I go along.

so I'm not saying "go make this!" because although this combination of textures plays well with my brain in particular, I don't think that would be the case for everybody.

but I will be eating the rest of this.

weirdly? weirdly, it's just good.

-

an edit, a few days later:

I have done it. I have consumed the entire thing. and I enjoyed every bite of it.

in fact, I plan on making it again! probably more than once!

food crime? no. food…

(pauses to look up what the opposite of "crime" is)

…food blessing. food virtue. food achievement! food…benevolence.

this is what cabaret is.

at least, that's what it is to me.

(create and consume at your own risk.)

#food crimes #food #beware the tags if you haven't clicked the read more #beyond this point there are spoilers #well. I dunno. can a food crimes post be spoiled? who knows. probably #anyway #you have been warned #cabaret #kabaret #aspic #gelatin #shrimp #by the way #I decided a reasonable serving is about 1/4 of this recipe #that was enough for lunch #serve it with a slice of bread and a glass of milk #and I think that'd probably be enough for dinner #for me anyway #idk how other humans operate #I did genuinely enjoy this by the way #this isn't a joke - I really genuinely loved this #there was something so pleasant about the texture #it's hard for me to explain #but it was delightful #joyous even #and I will make it again #oh! another thing #one thing that's the opposite of ''crime'' is ''justice'' #so it could be ''food justice'' #which is‚ if I'm not mistaken‚ what happens in a food court

[darklylucid]

How To Tell A Cold To Go Fuck Itself

I've been dealing with the lingering effects of a cold for a week now, so I decided to make a pot of what I call my 'Cold Killer Asian Chicken Noodle Soup', something I've been making for years, to get it to fuck off, and it worked!

It's got so much heat from all the garlic, ginger and chilies in it that with the first spoonful, it'll clear your sinuses for at least an hour afterwards...I recommend that you have tissues on hand...

Last night, I roasted a whole chicken in the oven with a generous amount of chicken stock in the bottom of the pan. When it was fully cooked, the shredded meat went into one bowl and the stock and the carcass went into a small pot to become the base for the soup.

Look at it...underneath all that solidified chicken fat is pure jellified flavour! It wiggled on the spoon!

This afternoon, the contents of that pot got dumped into a large soup pot along with hot water, chicken bouillon, soy sauce, sesame oil, whole black peppercorns, a splash of rice vinegar and all of this...

Yes, all of it. That's 300g of peeled and sliced fresh ginger root, two whole bulbs of peeled and halved garlic, two bunches of trimmed and split green onions and three split and seeded red Thai chilies.

Here it is in the pot and all ready to go...

And here it is after I simmered it for two hours to make a very flavourful infused stock...it's all about the flavour extraction people...

I then strained the infused broth into a separate pot (to remove the carcass and unneeded/unwanted 'icky bits'), picked out and added back in all the softened garlic bits and all of this...

...sliced cremini mushrooms, shredded baby bok choy, bean sprouts, sliced white onion, the roasted and shredded chicken meat, more chicken bouillon to taste, pureed ginger for a flavor boost and pearl couscous this time in lieu of rice noodles.

I then simmered it until the couscous was cooked, and this is what it looked like in the bowl...

I was right...one spoonful in and my sinuses were clear (and running...)

Mmmmmmmmm...soup...

#Home cooking #Soup #There's enough ginger garlic and chili flavour in one bowl to wake the dead 😆 💀 #My cold has officially 'fucked off' 😂

[themirokai]

I did my at-least-annual tradition of making my family’s chicken soup recipe on Sunday, and I took process photos, so I thought I’d share. Here’s what I have written down but for all its vagueness it’s still not accurate.

I think every generation has modified some stuff about the process and tweaked it for their particular tastes.

Instead of using a whole chicken, I use a split chicken breast (2 halves) plus a pack of chicken thighs (4). I like this better because the ratio of meat to fiddly bits is better and Surfski likes CHICKEN soup (lots of chicken per bowl). You could easily use half a breast or one or two fewer thighs, but I think the mix of white and dark meat is important for flavor.

Next is something I added to the recipe after reading Salt Fat Acid Heat. I salt my raw chicken and let it sit out for at least half an hour before I put it in the water. I think this helps the chicken hold flavor through the cooking.

While the chicken is sitting (so a change from the order of the recipe) I chop a large sweet onion plus the carrots, celery, and parsnips. I think I used 5 skinny stalks of celery, 4 carrots and 5 parsnips, but especially given the size variability you’ve got to judge this based on vibes. How much of each vegetable does your heart tell you that you need in your soup? The one exception to this is if you are not familiar with parsnips and you are considering skimping on them or leaving them out. That is not your heart. That is the devil and you must resist. Trust me on this and use about as many parsnips as carrots.

The next step was added by my great aunt who was a genius in the kitchen (also very good at refurbishing antiques but that’s less relevant). You heat up some butter and olive oil and sautee your vegetables in it. Yes it makes another pan to clean but it’s completely worth it. You don’t cook it for long! Just until the carrots and celery get bright and the onion is just starting to get translucent and everything is a tiny bit soft.

Ok, set the veg aside but I highly recommend snacking on some of the parsnips at this point. Every time I make chicken soup it always makes me want to make roast parsnips and I always forget when I’m meal planning.

Next it’s chicken time! Load your chicken into a big heavy pot and cover it with water. I just barely cover it because I’m going to need room for lots of veg.

Put that on your biggest burner and boil it. It will take a while to come up to a good boil. Once it’s boiling it will start to foam. This stuff.

Ick. Skim that off and throw it away.

Now, when the foaming is done, turn down the heat and dump in your veg. Mix it all in there then put your bunch of dill on top. Make sure you take off the twist tie or anything else holding the dill together.

My mom added this next step which she got from a friend of hers. It’s this shit called Better Than Bouillon.

You can use the plain chicken variety. Roast chicken is just what my grocery store had. I’m not 100% sure what it is but it really does add gorgeous flavor to the soup. I put one big spoonful in a big pot. This is what it looks like out of the jar.

Now you let everything cook together until the chicken is cooked. How long will that take? 🤷🏻‍♀️ Depends on the size of your chicken pieces and how high you have the heat, etc. When you think it might be done, pull out your biggest piece of chicken and poke it. It should be white and firm. If it is, pull the rest of the chicken out too and turn the heat way down but leave the veg and the dill in to simmer.

Now you walk away. Go scroll tumblr. Read a chapter of a book. Draw something. But you gotta let the chicken cool down.

Why? Because you’re going to shred that with your fingers and you don’t want to burn your fingerprints off. Or maybe you do. I don’t know your life.

Anyway, this is a good spot for me to stop and hit post because I’m on mobile and I’ll run up against the 10 image limit.

I hope you’ve enjoyed this so far! The rest of the recipe and the end product will be in a reblog.

#miro irl #cooking with miro #family recipe #cw meat #cw food #chicken soup #chicken soup recipe #long post