> Oversoaking and water changes reduces
> the problem but also the flavour. Bugger.
True. But I make up for it with other stuff. Most foods I cook are
just an excuse to eat more garlic.
> Suggest - I'd use a smoked ham hock instead - stew it in the stock
> beforehand and then skim the fat and recover the meat for the soup. I can't
> afford bullion cubes (:-)) so I use the large veggie stock cubes' instead
> (they're about four time the size and better flavour). And I'm sorry but
> some salt and black pepper is essential! (Depending on the salt from the
> hock).
That's why I mentioned the seasoning the way I did. There is enough
salt, pepper and a few other ingredients to take care of it. I do
agree with the making up a stock solution first. That does make the
peas (or bean soup) even tastier. Not to worry, though, because with a
pound of ham shredded into this, there is plenty of flavor to go
around. A good ham hock stewed up for a few hours makes for a very
nice soup stock..
The chicken cube is actually a nifty little trick I use once in a
while because it seems to enhance whatever meat flavor you are
actually cooking with. It doesn't turn it chickeny, but it just
solidifies the flavor score. YMMV.
AG
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