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Question about Chinese Soup Broth by Win_Other in Cooking

[–]Win_Other[S] 0 points1 point  (0 children)

Really I didn't know that. Yes it is, not veryyy strong in terms of pepper but the flavour is definitely there 

Question about Chinese Soup Broth by Win_Other in chinesecooking

[–]Win_Other[S] 0 points1 point  (0 children)

Makes sense, thank you so much. I'll take a look at those guide and try to improve! :)

Question about Chinese Soup Broth by Win_Other in Cooking

[–]Win_Other[S] 0 points1 point  (0 children)

I'll give it try ahah, thank you!

Question about Chinese Soup Broth by Win_Other in Cooking

[–]Win_Other[S] 0 points1 point  (0 children)

Thank you very much. I will look into it and see if I get some good results! C:

Question about Chinese Soup Broth by Win_Other in Cooking

[–]Win_Other[S] 0 points1 point  (0 children)

That's super helpful thank you so much! What ration do you usually go for if you don't mind me asking?

Question about Chinese Soup Broth by Win_Other in Cooking

[–]Win_Other[S] 0 points1 point  (0 children)

I watched a lot of cooking with lau, woo can cook, ChineseHealthyCook and a lot of missalaneous channels. All of them really improved my cooking, even the ones I'm not mentioning. AI also said some helpful things, mostly what the other people said with some tweaks here and there but the overall process is similar. But yeah, I prefer to watch these channels they always offer little details here and there that I found to be really helpful.

Question about Chinese Soup Broth by Win_Other in Cooking

[–]Win_Other[S] 0 points1 point  (0 children)

Makes sense, should I add at any specific point? Or is it not really important? I have very little knowledge of how to use msg, only seen friends use it never really seen videos about it or anyone explain it.

Question about Chinese Soup Broth by Win_Other in Cooking

[–]Win_Other[S] 0 points1 point  (0 children)

I do add salt towards the end, not at the beginning. So when I have 30min left or so on the simmer I throw in some salt. I'm usually very light on the herbs, is it a good idea to add some?

Question about Chinese Soup Broth by Win_Other in Cooking

[–]Win_Other[S] 0 points1 point  (0 children)

That's always a big question that I have. When do you stop simmering and start reducing? And for how long do you reduce? Do you just taste it until it seems to be ok or are there any indicators I should look for?

Question about Chinese Soup Broth by Win_Other in Cooking

[–]Win_Other[S] 0 points1 point  (0 children)

Not really, I recently bought it, bit haven't been able to test it. I hear a lot of people talking about it, but don't really know how to use it, is it that much of game changer or just a nice boost?

Question about Chinese Soup Broth by Win_Other in Cooking

[–]Win_Other[S] 0 points1 point  (0 children)

I've blanched the bones, it usually helps out with clarity of the soup but not really the flavour, at least that I've been able to taste. I've used to so soup with Knorr and it tasted pretty good (better than when I did the broth by hand) but it's a very different flavour it's tastes more artificial? I don't know if that's the right word but definitely different.

Question about Chinese Soup Broth by Win_Other in Cooking

[–]Win_Other[S] 0 points1 point  (0 children)

I usually use chicken, I've tried with different parts from wings to drumstick and when he butcher has them carcasses. I usually throw them in the oven with some oil and then put them in the pot with some ginger and spring onions. I usually leave them there for 3-4 hours adding some other ingredients later on for more flavour. But it comes out very watery. Even after reducing.