Posted on 05/28/2015 3:40:05 PM PDT by Jamestown1630
I like that tradition. I love warm weather - I’ve always been sensitive to cold; but my favorite time of the year is from Hallowe’en to Epiphany.
And I believe in prolonging the get-together festivities as much as possible!
-JT
I had something similar at our farmers market, though it was sausage potato kale. Good soup.
I usually tuck in a half dozen potatoes into the oven when I am baking something else. Then I store them in the fridge.
When I want potato salad I pull them out, dice them up and add mayo, apple cider vinegar, salt, boiled eggs, mustard, celery and onions with some Cajun seasoning and bacon bits.
The vinegar makes a huge difference in taste.
I just put together a quick tomato soup using the rest of this week’s broth. I could cut it with a knife when I took it out of the refrigerator. That’s my goal-a very rich broth. It was in the crockpot for about 24 hrs. I add a generous splash of vinegar to the cold water and bones and let it sit for 15 before adding heat. It helps to pull all the minerals, collagen and gelatin from the bones.
I’ve had good luck roasting the beef soup bones, brushed with tomato sauce, before using them for broth. Remembering to skim the broth throughout the process.
I’m too cheap now, but when I first started making my own broth I would strain it through cheese cloth when it was done. It helped.
that’s my problem! Sounds great, but how much do you end up with? Too many leftovers to eat! I’ve talked to my store’s manager. I like to get Swiss Steaks for lunch, but they package them 12 to a package! I’d like to get two, so I don’t have to freeze them, as I think meat that has been frozen has cell damage, and is just not as good as fresh. Manager told me to ask the meat guys for a smaller package, which I will do.
It is usually apple cider or red wine but sometimes I use tarragon, balsamic or raspberry.
There are just so many flavors you can add.
We usually use apple cider vinegar, but I would love to try the others as well.
We use white vinegar to clean out the coffee maker and kill weeds. :)
I have tried the roasting method, with mixed results. Part of the problem is that I use knuckle and hooves, more than leg bones. They will make a ridiculous amount of really thick base, but the taste is iffy. To give you an idea, one crock pot of knuckle and hooves would give me ~5 mason jars filled with what looks clear jello. With leg bones I would barely get 1/2 a jar.
I never found vinegar to be helpful, but, I think this was partly due to the fact that I wasn’t dealing with “soup” bones.
Potato salad is an easy recipe to divide. (You can’t do this with all recipes, especially when baking.)
Find a ‘Classic Potato Salad’ recipe. If the recipe says that it makes six servings, just cut all the ingredients in half, for 3 servings. Always taste as you go along - you’ll be able to make a small amount, just enough for Dr. B. P.
-JT
That is why I use the baked potatoes. It means I can use only one or two of the potatoes and make some for dinner and some for lunch the next day.
There are a bunch of websites that feature "cooking for one" or, if you like leftovers, "cooking for two"
I’ve got an eight pound pork shoulder and a pile of ribs going in the smoker tomorrow. Baked beans, cole slaw and corn bread alongside. Come on over.
Thanks! I do some looking!
Oh, My!
You do a very good cooking thread! I like your stories and comments. :-)
Thanks for the info on soaking the bones first. I do really good with chicken bone broth, but not so god with beef. Have you ever tried adding a few chicken feet? I find they add a lot of collagen to the broth.
Thank you; I’m very glad that you enjoy it. It’s a lot of fun! and I get to meet so many really thoughtful, inventive cooks and share ideas with them.
-JT
Yes, I have done chicken feet (and heads, and necks). They do add a lot of gelatin. I generally stick with beef broth simply because it is almost tasteless, yet seems to bring out the flavor in just about everything. By contrast, the chicken-based broths tend to dominate in flavor (sometimes, not in a good way!).
Thanks for the ping!
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