So close!
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Surely there is some third way
no! water or oil only! no grill!
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Okay so now I'm questioning where the line between soup and stew is...
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My sibling in Christ
Lmfao I’m stealing this expression
I'm honored, truly. I try my best 🥹
Tbh I probably saw someone else say it before and just used it myself.
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Okay so now I'm questioning where the line between soup and stew is...
Stew is thicker and chunkier. Generally made by slowly braising a big ole hunk of otherwise inediblely tough meat for a long time in some kinda liquid. Soup is generally thinner with little bits of whatever the fuck you have laying around tossed in to a broth or stock.
Chili is a stew. A bisque or chowder is a soup.
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Real men cook in motor oil.
During the siege of Leningrad they actually did have to resort to cooking in machine oil, among other awful things. Of course they were almost all women, because the men were fighting the war
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Okay so now I'm questioning where the line between soup and stew is...
Viscosity
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"Stomach is thriving"
They don't even try to form coherent thoughts anymore, just buzzwords to sell your current "brand".
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I mean, I definitely boil things like broccoli or potatoes and drain the water after. Not every meal calls for soup.
Please stop boiling broccoli.
Fry it up, or get yourself a steamer basket.
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You guys aren't using ammonia based stocks?
wrote on last edited by [email protected]Hominy intensifies.
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Please stop boiling broccoli.
Fry it up, or get yourself a steamer basket.
Blanching it for 60 seconds and then shocking it in ice water is a great middle ground. Then let it dry and sear it in a hot pan with some olive oil and garlic. Add butter if you are feeling naughty.
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Blanching it for 60 seconds and then shocking it in ice water is a great middle ground. Then let it dry and sear it in a hot pan with some olive oil and garlic. Add butter if you are feeling naughty.
Acceptable.
I'm just having flashbacks of squishy broccoli from my childhood. No child should ever have to go through what I did.
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I'm honored, truly. I try my best 🥹
Tbh I probably saw someone else say it before and just used it myself.
I've seen it as 'brother in Christ', but this is proper gender neutral
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I've seen it as 'brother in Christ', but this is proper gender neutral
Yeah that's what I was going for, I was to lazy to type my "sister/brother in christ" so I figured sibling was the best way to get both women and men along with any enbys.
Happy Pride, people
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I CALL it hot ham water
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CHLOROPHYLL? more like BORE-OPHYLL!
This is such a snore-gasm.
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"Stomach is thriving"
They don't even try to form coherent thoughts anymore, just buzzwords to sell your current "brand".
The depressing thing is how often it works
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Stew is thicker and chunkier. Generally made by slowly braising a big ole hunk of otherwise inediblely tough meat for a long time in some kinda liquid. Soup is generally thinner with little bits of whatever the fuck you have laying around tossed in to a broth or stock.
Chili is a stew. A bisque or chowder is a soup.
Depends on the bisque or chowder.
I think the best way to describe the difference is just a higher liquid to solid ratio.
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"Stomach is thriving"
They don't even try to form coherent thoughts anymore, just buzzwords to sell your current "brand".
Just assume this kind of sloppy copy is AI.
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Stew is thicker and chunkier. Generally made by slowly braising a big ole hunk of otherwise inediblely tough meat for a long time in some kinda liquid. Soup is generally thinner with little bits of whatever the fuck you have laying around tossed in to a broth or stock.
Chili is a stew. A bisque or chowder is a soup.
I think it's more that a stew is a kind of soup. Bisque is a kind of soup, chowder is a kind of soup.
The real question is how many noodles can you eat it with before you have to start calling it a sauce.
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If you're throwing out the pasta water, you're wasting some very good stock to make the sauce you'll put on said pasta.
wrote on last edited by [email protected]I wouldn't call it stock, but Italians do indeed use pasta water in many of their sauces. Makes sense because it's basically just starchy water, which helps to bind the sauce.
That said, you generally don't need more than one or two cups of it, the rest is still thrown out.
