broth

[renaissance man]

How do you make broth?

I like the clear nutritious stuff, probably veggie broth. Don't much like the fatty stuff.

I'm looking for something that goes well with Ramen noodles. (The real ones, not the 59 cent ones).

[Dubler9]

Types of Ramen Broth

Ramen broth can be classified by ingredients into three categories. The first one is chicken broth made from chicken carcass. The second is a combination broth made from chicken and Japanese dashi stock. And the third is Tonkotsu which is made from pork bones.

There is more on a site called : Chopstick Chronicles.

[Physics Hunter]

Interesting question on a slow Forum nite...

For quick and easy, I just mix my chopped veggies in a large bake-able glass bowl, cover with just enough water to almost... cover them and nuke the crap out of them. This results in fast, pure veggie watery broth, but I usually use the veggies too, say in Jambalaya.

For a more hearty veggie broth, chop up a larger amount than one would think, per the amount of broth.
Add a splash of Olive oil for Italian or Greek, butter for down home American, or a little Canola for South American dishes. Then take a handful of the veggies and blend/Ninja the crap out of them until they will pass thru the strainer that I plan to use. Boil that entire mess (can nuke if you want to speed up the process) in the amount of water that will produce the thickness desired. The longer you cook it, the better it will be
Cook 4x what you need, baggie and freeze the leftovers...

To add meat flavor, like chicken or beef, I make that stock on the side. The little wingtips from chicken wings make great stock, as does stew beef meat. If you want to eliminate fat, after you get it rendered to the level that you want, chill overnight and skim all of the fat off.
Mix as you like with the appropriate veggie broth.

Can't emphasize enough the whole blend/Ninja some amount of the veggie mix to thicken the broth. I always wondered why high quality store broth was opaque, and mine was translucent. Then I thought to puree the heck out of a handful of veggies.
This also allows one to tune the flavor. Sweeten it with baby carrots, enrich it with spinach, heat it up with peppers...

I don't cook recipes. Cooking is a totally creative space. Most other places in life I am a scientist and engineer, in the kitchen I just try to make food to die for.

[Northern Rivers]

I save everything from a slow cooked lamb leg. Have your dinner...and set the rest to cool enough to go into the fridge, overnight. Let is sit and scoop off the fat the next day. Use that as a broth for pretty much everything.

[Dubler9]

"I don't cook recipes. Cooking is a totally creative space" ...

Exactly.

[Jen]

"I don't cook recipes. Cooking is a totally creative space" ...

Exactly.

When I use a recipe it's for a list of possible ingredients. I omit ones I don't prefer and the base list shows me what type of things I can add. I understand what goes with what....... and of course, that's subjective. I rarely measure anything.

[Northern Rivers]

When I use a recipe it's for a list of possible ingredients. I omit ones I don't prefer and the base list shows me what type of things I can add. I understand what goes with what....... and of course, that's subjective. I rarely measure anything.

That's how I look at sheet music...

[Jen]

That's how I look at sheet music...

Actually, I do too. I see the music and make it my own when I play it. I played for church services for many years and never played exactly what was written.

If I hear a melody, I can hear an arrangement for it in my head and play it.

I don't do that with Classical music though....... my teachers frowned on it in a huge way so I learned not to do it. My son, though, has his own arrangement of Fer Elise......It bothers me a little to hear improvisation on that.

[renaissance man]

That's how I look at sheet music...

I try not to.

[Frankenvoter]

When I use a recipe it's for a list of possible ingredients. I omit ones I don't prefer and the base list shows me what type of things I can add. I understand what goes with what....... and of course, that's subjective. I rarely measure anything.

It's very helpful to have some guidelines such as "add salt", totally creative cooking would allow me to say "Hmmmmm, maybe I'll try sugar instead, or possibly bourbon".

Way too much of a range of possible flavor outcomes and you never know until it's finished and the meat is ruined whether no one wants to eat it or not.

I agree recipes should only be used as a template with variations added in or taken away but the general guidelines help assure you're not throwing away a 3lb roast because you added jelly as a glaze and not worcestershire sauce (why does that name have to be so long and damn near unpronouncable?)(have you ever seen what it's made of? You might not eat it again, it starts with 3yr old fermented fish).