Soup Base - Beef, Chicken, Lamb Or Pork. Soup Base - Beef, Chicken, Lamb Or Pork. In the UK, it's beef, chicken, pork, lamb. In the US, you can delete lamb from that list. "The UK is very conservative and has a small recipe base, which doesn't include many of the more unusual meats." Cooking low and slow in liquid is foolproof.
It takes less space than stock in the cooler and works just as well.
Take these easy braising ideas and run with them. www.
Make flavorful soups, stews, and stocks for your customers, patients, or guests by adding a soup base.
Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to prepare a special dish, soup base - beef, chicken, lamb or pork. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Soup Base - Beef, Chicken, Lamb Or Pork. In the UK, it's beef, chicken, pork, lamb. In the US, you can delete lamb from that list. "The UK is very conservative and has a small recipe base, which doesn't include many of the more unusual meats." Cooking low and slow in liquid is foolproof.
Soup Base - Beef, Chicken, Lamb Or Pork is one of the most popular of recent trending foods in the world. It's easy, it is quick, it tastes delicious. It's enjoyed by millions daily. Soup Base - Beef, Chicken, Lamb Or Pork is something that I've loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have soup base - beef, chicken, lamb or pork using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Soup Base - Beef, Chicken, Lamb Or Pork:
- {Make ready 1 lb of Beef, chicken, lamb or pork bones..
- {Take 3 tbsp of Sea salt - you can use any edible salt here but if you use iodized salt use a little less..
- {Take 4 quart of Filtered water.
- {Make ready 2 tbsp of Rendered animal fat or butter - if necessary.
Make flavorful soups, stews, and stocks for your customers, patients, or guests by adding a soup base to your recipe. We carry soup bases in a variety of flavors, so you can make any beef, chicken, cream, ham, or vegetable stew. I learned how to do it while investigating easier soup preparation at my work. It takes less space than stock in the cooler and works just as well.
Instructions to make Soup Base - Beef, Chicken, Lamb Or Pork:
- I get my bones from asian markets typically. They are prevalent in my area and always have a good selection. And they are way cheaper then a typical supermarket that may not even have bone scraps. I always get some with extra fat so I can render it off in the oven first because baking or frying with it is pure delicious magic. For beef and pork I like to get knee bones. Lamb I like to use leg and neck bones. Chicken is a little trickier: I use a combo of bones that I've kept from other dishes. I rinse them off and freeze them till I have enough to make a batch. I'll add chicken feet to the mix as well. They have a little fat and a lot of flavor..
- Using some animal fat or butter, brown the bones over medium high heat (if you already browned them in the oven you can skip this step)..
- Add 2 quarts water and reduce till you can see the bones..
- Add the rest of the water and reduce again until the bones become uncovered. Now if you are like me and want to get the most nutrition out of your food. You can continue this process several more times and the bones will dissolve releasing their calcium and other goodness that will also enrich the overall flavor. I do this all the time at home..
- Once you can see the bones again strain the liquid into another smaller pot using a sieve or colander with cheese cloth to get all the particulate out..
- Continue to reduce until liquid becomes thick and syrup in consistency..
- Remove from heat and let cool a while before storing in a glass jar. It will keep for at least 2 months in the fridge. I use mine a lot for soups and sauces. So I never tried to keep it longer than that. But I suppose it could last up to 6 months so long as its kept refrigerated..
RC No Added MSG Oven Roasted Beef Base creates a rich, natural beef stock for soups, sauces, stews, and gravies. A dark brown paste base or seasoning with no added MSG, it is made with USDA inspected roasted beef and beef stock. Repeat on other side Carcass should now be fully removed with only thigh and leg bones remaining at this point When used in small quantities Swiss Beef Soup Base will bring out the flavors and aromas in all of your beef dishes. Let your taste be the judge. Swiss Ham Style Soup Base can be used as an enhancer for soups, sauces, pork and ham glazes, sauerkraut, bean dishes, and vegetable greens, or as an all-purpose seasoning on ham and pork cuts.
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