Improving Soup Water - Cooking thread

That Better Than Bouillon brand makes some vegetarian ones as well, 'tis good.

hot ham water

  On 12/31/2013 at 6:57 AM, marf said:

 

  On 12/30/2013 at 8:17 PM, tauboo said:

 

  On 12/30/2013 at 6:03 PM, marf said:

you build flavors through the maillard reaction

not necessarily...for a hearty winter soup, sure that's great and it is a good flavour but all kinds of delicate flavours that you can get from soup that wouldn't work if you caramalise yr onions etc

 

dayum im getting too serious here soz

 

 

 

fair enough. i just wanted to use the phrase "maillard reaction", tbh

 

I always thought that had something to do with ducks...

fermented soy bean paste is a great addition to soups

Cheers. Hopefully I'll finally crack this soup.

  On 1/23/2021 at 4:28 PM, dingformung said:

fermented soy bean paste is a great addition to soups

gonna have to try that

^this video was very cool but also i dont think i have that kind of patience to go through with it. will just buy some 

^Been through two bottles of the Thai version of it since I discovered this product not long ago, but gotta try the Korean version, too. And of course Miso is great.

  On 12/31/2013 at 8:11 AM, jeremymacgregor87 said:

hot ham water

booty sweat