Recent questions in Clarification and Straining

by cookwithfem (602k points) in Broths asked Jun 11 5 views

When making a broth that will be served as a clear soup, how do you ensure it has a rich flavor without any solid ingredients present in the bowl?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

How do you adjust the seasoning of a broth that will be used as a base for another dish, knowing that additional ingredients will be added later?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

What are some classic dishes that rely on a well-made broth (for example, chicken noodle soup, pho, matzo ball soup), and what makes the broth critical in those dishes?

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by cookwithfem (602k points) in Broths asked Jun 11 5 views

How does a pressure cooker or Instant Pot change the process of making broth, and can it extract flavor faster than stovetop simmering?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

Why do some broth recipes call for leaving the pot partially covered or uncovered during simmering?

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by cookwithfem (602k points) in Broths asked Jun 11 2 views

What is the role of herbs like parsley, thyme, or bay leaf in broth, and when is the best time to add them during cooking?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

Is it necessary to roast ingredients (like bones or vegetables) for making broth, or is that step only associated with making stock?

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by cookwithfem (602k points) in Broths asked Jun 11 2 views

What factors determine the color of a broth (for example, why might one chicken broth be pale and another golden)?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

How can you reduce a broth to concentrate its flavor, and what are some uses of a reduced broth in cooking?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

What is a bouillon, and how does using bouillon powder or cubes to make a broth differ from simmering fresh ingredients?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

How do store-bought broths (liquid in cartons or canned) compare to homemade broth in taste and ingredients?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

What are signs to look for to know if a stored broth has spoiled or is no longer safe to consume?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

What is the best way to reheat a gelled broth (one that solidified when chilled) to turn it back into liquid form without losing quality?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

How should you store leftover broth, and how long will it last in the refrigerator versus the freezer?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

Is it possible to make a broth using leftover cooked meat or bones (such as a roast chicken carcass), and how does that affect the flavor compared to starting with raw ingredients?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

How do you make a flavorful vegetable broth without any meat, and which vegetables or seasonings are key to adding depth and umami?

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by cookwithfem (602k points) in Broths asked Jun 11 5 views

What is dashi, and how does this type of broth (made from kombu kelp and bonito flakes) differ in preparation and use from a meat or vegetable broth?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

In what ways do different cuisines approach broth? (For example, how does a Japanese dashi or ramen broth differ from a Western chicken broth in ingredients and technique?)

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by cookwithfem (602k points) in Broths asked Jun 11 7 views

What is the difference between a broth and a soup, or at what point does a broth become a finished soup?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

How can you enrich a simple broth if it tastes too bland (for example, adding a dash of soy sauce, miso, more herbs, or roasting some ingredients for depth)?

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