Recipe: Yummy Soup Base – Beef, Chicken, Lamb Or Pork

Soup Base – Beef, Chicken, Lamb Or Pork. 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. RC Low Sodium Supreme Beef Base creates a rich, natural beef stock for soups, sauces, gravies and enhances pasta or rice dishes.

Soup Base - Beef, Chicken, Lamb Or Pork 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. The Value of Greater Flavor and Yield. You can have Soup Base – Beef, Chicken, Lamb Or Pork using 4 ingredients and 7 steps. Here is how you cook it.

Ingredients of Soup Base – Beef, Chicken, Lamb Or Pork

  1. You need 1 lb of Beef, chicken, lamb or pork bones..
  2. Prepare 3 tbsp of Sea salt – you can use any edible salt here but if you use iodized salt use a little less..
  3. You need 4 quart of Filtered water.
  4. Prepare 2 tbsp of Rendered animal fat or butter – if necessary.

Minor's ® bases are made from the finest ingredients for rich, fresh, vibrant flavors. Meaning you can serve a variety of in-house soups, sauces and gravies with made-from-scratch tastes, but made with ease. Pork Bones Soup Base Sichuan Spicy Soup Base Seafood Soup Miso Soup Health Soup MEAT. Pan-Fried Lotus root and Pork Patties; Chicken Wings in All Purpose Marinade; Stewed Rice with Abalone and Mushroom; Steamed Tofu with Minced Pork; Abalone and Chicken Zoodles; Sauteed Diced Beef Tenderloin in XO Sauce; Korean Style Braised Pumpkin and Beef Short Ribs with Vinegar; Stir-fried Rice Vermicelli and Shredded Pork; Asian Style.

Soup Base – Beef, Chicken, Lamb Or Pork instructions

  1. 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..
  2. 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)..
  3. Add 2 quarts water and reduce till you can see the bones..
  4. 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..
  5. 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..
  6. Continue to reduce until liquid becomes thick and syrup in consistency..
  7. 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..

Keystone Soup Base Our beef and chicken bases are perfect for a variety of recipes. Utilize like you would a traditional bouillon, but satisfy your tastes with incredible and flavor-infused stock, broth or gravy. *Except for that naturally occurring in Hydrolyzed Corn Protein. BuyNutrition Facts BuyNutrition Facts All meat products have purine. Relative to the recommended limits for purine level in diet, purine in meat cuts ranges from low to moderate level. The exception is liver, regardless of the animal source, which has the highest purine content of all meat parts and organs.

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