I thought all salt was kosher?
I know some salt that is kosher has larger sized grains than others
I believe kosher salt is more potent that the table salt. I guess it depends on your taste.
I believe kosher salt is more potent that the table salt. I guess it depends on your taste.
Thanks. Probably the more potent will be better.
I've been to so many Shabbat tables now after 3+ years of being a single frum guy. But I can't figure out how all these women make their soups! I've had so many that taste incredible. And when I ask the recipe they don't really say anything different than my own basic strategy. When I make soup though it tastes too bland. I think I need better (fresh) vegetables, more salt (I will try kosher salt), and I did read online that if you add spices at the very end and not just at the beginning that this helps a lot too. Usually I put all my spices in at the beginning.
I believe kosher salt is more potent that the table salt. I guess it depends on your taste.
Thanks. Probably the more potent will be better.
I've been to so many Shabbat tables now after 3+ years of being a single frum guy. But I can't figure out how all these women make their soups! I've had so many that taste incredible. And when I ask the recipe they don't really say anything different than my own basic strategy. When I make soup though it tastes too bland. I think I need better (fresh) vegetables, more salt (I will try kosher salt), and I did read online that if you add spices at the very end and not just at the beginning that this helps a lot too. Usually I put all my spices in at the beginning.
I believe kosher salt is more potent that the table salt. I guess it depends on your taste.
Thanks. Probably the more potent will be better.
I've been to so many Shabbat tables now after 3+ years of being a single frum guy. But I can't figure out how all these women make their soups! I've had so many that taste incredible. And when I ask the recipe they don't really say anything different than my own basic strategy. When I make soup though it tastes too bland. I think I need better (fresh) vegetables, more salt (I will try kosher salt), and I did read online that if you add spices at the very end and not just at the beginning that this helps a lot too. Usually I put all my spices in at the beginning.
Another good reason to make a Shidduch!
I believe kosher salt is more potent that the table salt. I guess it depends on your taste.
Thanks. Probably the more potent will be better.
I've been to so many Shabbat tables now after 3+ years of being a single frum guy. But I can't figure out how all these women make their soups! I've had so many that taste incredible. And when I ask the recipe they don't really say anything different than my own basic strategy. When I make soup though it tastes too bland. I think I need better (fresh) vegetables, more salt (I will try kosher salt), and I did read online that if you add spices at the very end and not just at the beginning that this helps a lot too. Usually I put all my spices in at the beginning.
Lol women
I read in the Book "Nourishing Traditions" by Sally Fallon that Jewish women in the past would use parts such as chicken feet for their soups. The idea being that you need to use bones to make a great broth.
Funny you mention hawayej, that's the secret ingredient to the Teymani Soup which Yemenite Jews have as their traditional friday night meal. This is the best soup I have ever tasted. I was planning on trying out making Yemenite Soup after I perfected the chicken soup. Making a fresh hawaij is a key to the Yemenite soup from what I've read.
what are potato flakes?
If your soup is too bland, you are simply not using enough salt. Period. If you had said that the soup lacked the rich flavor you had tasted in other people's soups, then that would be different.
Here's what I've picked up when making soups, for what it's worth.
Simmer, simmer, simmer the chicken (or whatever else you're using) and vegetables to make a rich, flavorful stock. When you are done simmering them, simmer them some more. I have done this to the point where I have reduced the amount of liquid by 1/3 the total volume.
Then, let it cool and refrigerate it overnight, with the chicken and vegetables still in the pot.
The following day, strain the liquid and make your soup. This will get you a very flavorful soup but, if you don't add the proper amount of salt, it will always be bland.
This makes my soup famous and delicious
http://www.google.co.uk/imgres?imgurl=http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs846.snc4/71
It is made in Serbia.
KWRBT, here's what I think he means by straining the soup.I find getting rid of the excess fat in this way is a a must for Matzoh Ball Soup... It keeps the Matzoh balls from absorbing to much of the chicken fat.
When you make soup, and then refrigerate it overnight, a layer of fat will form overnight. When you go to reheat the soup, simply spoon off the layer of fat, and you have low fat soup.
I like hard matzo balls! ;D ;D ;D ;D
(http://coloradoguy.com/new-york-city/matzo-ball-soup.jpg)
THATS A spicy Matzoh Ball!!
KWRBT, here's what I think he means by straining the soup.
When you make soup, and then refrigerate it overnight, a layer of fat will form overnight. When you go to reheat the soup, simply spoon off the layer of fat, and you have low fat soup.
KWRBT, here's what I think he means by straining the soup.
When you make soup, and then refrigerate it overnight, a layer of fat will form overnight. When you go to reheat the soup, simply spoon off the layer of fat, and you have low fat soup.
That is partly what I mean. Removing the coagulated fat from the top is a must (unless you like greasy, fatty soup). However, remember I said to leave the liquid, chicken and vegetables in the pot overnight. So the other part of it is to use a strainer to catch all the solid stuff and retain only the liquid. As for whether or not that is the soup, actually what you have there is chicken broth. If you want to only have clear chicken broth as your soup, then you are done. However, you can add vegetables, rice, noodles, etc...really whatever you like to "make the soup". It's totally up to you. If you add additional items, the soup only needs to cook long enough to cook those items since it already has all the flavor it needs.
One other thing that I should clarify. When you cook the chicken in the pot, use a chicken carcass because you will be cooking the liquid for hours. If you cook the whole chicken and then plan to add some of the meat in your final soup, the meat will probably be a little tough. What I actually like to do is roast a chicken, have a nice chicken dinner, remove most of the remaining meat, then make the chicken broth with the carcass and use the remaining meat in the final soup.
KWRBT, here's what I think he means by straining the soup.
When you make soup, and then refrigerate it overnight, a layer of fat will form overnight. When you go to reheat the soup, simply spoon off the layer of fat, and you have low fat soup.
That is partly what I mean. Removing the coagulated fat from the top is a must (unless you like greasy, fatty soup). However, remember I said to leave the liquid, chicken and vegetables in the pot overnight. So the other part of it is to use a strainer to catch all the solid stuff and retain only the liquid. As for whether or not that is the soup, actually what you have there is chicken broth. If you want to only have clear chicken broth as your soup, then you are done. However, you can add vegetables, rice, noodles, etc...really whatever you like to "make the soup". It's totally up to you. If you add additional items, the soup only needs to cook long enough to cook those items since it already has all the flavor it needs.
One other thing that I should clarify. When you cook the chicken in the pot, use a chicken carcass because you will be cooking the liquid for hours. If you cook the whole chicken and then plan to add some of the meat in your final soup, the meat will probably be a little tough. What I actually like to do is roast a chicken, have a nice chicken dinner, remove most of the remaining meat, then make the chicken broth with the carcass and use the remaining meat in the final soup.
Thanks, great advice!
When you strain out all the solid stuff, but then add new fresh vegetables and cook them in the broth, what do you do with the original solid vegetables etc? You don't eat them?
KWRBT, here's what I think he means by straining the soup.
When you make soup, and then refrigerate it overnight, a layer of fat will form overnight. When you go to reheat the soup, simply spoon off the layer of fat, and you have low fat soup.
That is partly what I mean. Removing the coagulated fat from the top is a must (unless you like greasy, fatty soup). However, remember I said to leave the liquid, chicken and vegetables in the pot overnight. So the other part of it is to use a strainer to catch all the solid stuff and retain only the liquid. As for whether or not that is the soup, actually what you have there is chicken broth. If you want to only have clear chicken broth as your soup, then you are done. However, you can add vegetables, rice, noodles, etc...really whatever you like to "make the soup". It's totally up to you. If you add additional items, the soup only needs to cook long enough to cook those items since it already has all the flavor it needs.
One other thing that I should clarify. When you cook the chicken in the pot, use a chicken carcass because you will be cooking the liquid for hours. If you cook the whole chicken and then plan to add some of the meat in your final soup, the meat will probably be a little tough. What I actually like to do is roast a chicken, have a nice chicken dinner, remove most of the remaining meat, then make the chicken broth with the carcass and use the remaining meat in the final soup.
Thanks, great advice!
When you strain out all the solid stuff, but then add new fresh vegetables and cook them in the broth, what do you do with the original solid vegetables etc? You don't eat them?
No, toss them in the garbage. They have faithfully given up their lives for the greater good of the soup.
Is sea salt kosher?I believe sea salt can be kosher but it has to be processed correctly in order to be so.