Sieving

I could tell this social isolation is getting to me when I was making some soup this afternoon. I started to wonder when I was sieving the stock, am I sieving the chicken bones or the liquid?

David

sieving the chicken bones
The soup was a coarse filtrate - the first course..

pgk

Brilliant! Thank you.

David

Thats not social isolation doing that it's the clock-making....all us clockies start to think like that, eveentually.

I make soup but I never sieve.I usually go straight to the 'blitzing machine' and hope for the best.....my latest attempt is farmhouse vergetable soup adapted from a 'vegan' receipe and using whats available in the way of veg...Aldi tinned garden peas are my latest find and they are superb in taste and quality.

Another fave is baked red pepper and tomato soup......cut 6 or 8 red peps, remove seeds etc and place cut downn on a baking tray, add halved toms in all the 'corners & gaps'.......add sploges of tom puree or tinned toms, whatever you've got handy, sprinkle one teaspn sugar and one tabspn olive oil plus salt & pep........sprinkle with plenty of chopped basil and bake one hour at 190. Meanwhile, slowly cook chopped oinion and one garlic clove in oil for 15 mins and prepare one and half pints veggy stock.....When the peps are baked combine everything and bring to the boil....alow to cool and blitz....serve with more sprinkled basil and a rough bread in chunks.

Thanks for the recipe Bob, I'll try that with my soup maker.

I've just finished the second half of some carrot and coriander I made. No taste of coriander and virtually none of carrot

Hopefully the parsnips I've got lined up are a bit better, especially if I add a some grated coconut

Neil

I'll certainly give that one a try Bob, thank you

David

My soup recipe is much quicker

1. take lid off tin
2. empty half into a bowl
3. microwave for 90 seconds
4. eat

And some curry paste or powder!

My first breakfast in the army ( 1955 ) should have been curried liver. I still can't stand the smell. Incidentally it was the only that I didn't eat during my national service.

I think I have a lot in common with Duncan, I can make so many different flavours with ease. Mainly because I have tried and got the same results as Neil.

My Mum used to have a simple philosophy: If what goes in the pot is good then the end result won't be bad. But then again she came from the era of root cellars, eggs in isinglass and pickles.

I can cook but generally lazy about it and with a vegan wife I cook for myself - usually 4 days in one hit and reheat.

When I was working full time OH did the cooking . She is also a lazy cook and favoured chucking some meat into a pan with a cook-in source. On a memorable ocassion she found some caribbean lime curry sauce and did her usual bit f chucking the jar contents intoa pan with meat and water and simmering it. I tried to eat it..honestly. But one mouthful and my face went numb. The dalmatian we had took one whiff and bolted. And she'd normally eat anything. I tracked down the empty jar: '1 tablespoon in a pint of water' it said.....which is a bit less than 500gm

One of my nans had a simple trifle recipe - cake, tinned fruit, jelly topped with custard and then whipped cream or later one of the instant cream substitutes. This was delicious to a child's taste buds, but unfortunately as she got older, while keeping to the basic recipe, some unfortunate combinations appeared.

Chocolate swiss roll, tinned pears, lime jelly, strawberry custard and topped with butterscotch angel delight still sticks in my memory fifty years later!

My other Nan insisted my mother had at least one day off each year and so each of us four children started in turn to cook Christmas dinner under her direction from about the age of eleven, showing us that it was easy and only a matter of timing - a lesson for which I am still grateful now!

Edited By Nick Clarke 3 on 21/03/2020 22:05:22

Hi Duncan, yep! that's my kinda recipe too.

Regards Nick.

Nick! Had to stop reading half way through I was laughing so much.

David

As far as I am concerned, you ‘sieve’ the mixture. Whether you want the fines or coarse fraction is dependent on the desired outcome (product).

Posted by Neil Wyatt on 21/03/2020 17:14:17:I've just finished the second half of some carrot and coriander I made. No taste of coriander and virtually none of carrot

If it's coriander leaves, just add them right at the end of cooking, just before blitzing.

Russell

With me it,s a matter of making dinner for my two dogs, making dinner for myself, then comes the hard part !!

Which is which ?? Since my dogs will eat almost anything, this is not always easy.

Problems problems, sometimes it,s better to just close your eyes and take a chance.

Simple - allow dogs to start on a bowl each - yours is the other!

Before this lot is over, you might be glad of those dogs........to eat.

Cajun spice this time It's cooking now... couldn't find the coconut.

Normally I add a dash of hot chilli.

Neil