Best Homemade Soups

Discussion in 'Member Casual Chat' started by Merwen, Jul 29, 2017.

  1. RPA1

    RPA1 Well-Known Member Past Donor

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    The flour creates a thicker stew and I usually brown the meat pretty well at a higher heat that puts a thin crust around the meat (cook it to rare) it makes for tasty little meat nuggets that melt in your mouth without requiring cooking for hours and hours. Browning that way caramelizes the sugars in the meat for more flavor as well. If you are worried about fat, make sure to drain the meat on paper towels before putting them into the stew-pot. BTW the spice tarragon works well with beef stew. Also I really want to try that chicken and dumplings recipe. I have never heard of dumplings with eggs. Does it make them more like pasta? Sounds interesting. I do make dumplings with my beef stew but they are from scratch. 1 cup flour, 1/2 tsp salt, 2 tsps of baking powder, 1/2 cup milk and 2 tblsps of olive oil.
     
    Last edited: Aug 8, 2017
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  2. RPA1

    RPA1 Well-Known Member Past Donor

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    Cumin is a great spice!! Lately I have been using Cumin seeds instead of ground Cumin. They seem to add a bit of pizzzaz.
     
    Last edited: Aug 8, 2017
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  3. Merwen

    Merwen Well-Known Member

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    Thank you for that added detail on the flour. Sometimes I do add flour directly to stew toward the end to thicken it a bit, but the cube browning sounds tasty.

    My PGM taught me to add an egg to dumplings to make them less absorbent. They hold together better while simmering and don't get as soggy. They are not at all pasta-like; they usually spread out a bit and get puffy.

    Here in Pennsylvania Dutch country, though, many of the family restaurants and diners serve "chicken and dumplings" as a special every so often, and the "dumplings" usually do turn out to be one inch or more squares of thick pasta (about as thick as a lasagna noodle). I have never seen pasta like that in the grocery stores; I don't know if they make it from scratch or not.

    My mother-in-law used to make noodles from flour, salt, and an egg ...as long as it's not too humid for it to dry out properly it's really not that hard to do.
     
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  4. Sallyally

    Sallyally Well-Known Member

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    Can you flavour the dumplings with herbs or spices?
     
  5. RPA1

    RPA1 Well-Known Member Past Donor

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    Definetly I grow herbs and snip them in combinations that have a fragrance I want. Fresh herbs go great with dumplings.
     
    Last edited: Aug 8, 2017
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  6. WAN

    WAN Well-Known Member

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    Why would you remove the seeds from cucumbers though? Aren't these things very soft and they become even softer when cooked? Also they are quite nutritious I believe.
     
  7. Merwen

    Merwen Well-Known Member

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    More mature cucumbers and squashes have larger seeds with tough seed cases. Coring a young cucumber is probably not necessary.
     
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  8. tealwings

    tealwings Well-Known Member

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    The recipes always call for it. Remember these are cold soups, nothing is cooked.
    Ive forgotten a couple times and haven't even noticed.
     
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  9. Merwen

    Merwen Well-Known Member

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    I've been looking for an Indian pureed vegetable soup that is forest green and has cardamom in it. If anyone has one or knows where to find a recipe for one let me know!
     

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