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Cooking advice please =D - 10/12/2011 8:14:08 AM   
tolovetolaugh


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Status: offline 		I know there are some amazing cooks on these boards. I am making pulled pork, I didn't have any beer or chicken broth, whcih is what I have used previously- so I used apple cider. I don't know if that will effect my question or not.

I have heard you can make soup/stew from the water and broth you slow cook the pork roast in. I always throw in some veggies to scoop out and eat with the pork(since I know my father/brother won't eat them normally unless I make them).
How do I go about making the remnants into soup/stew?

I may edit this a few times for clarity, not sure I am getting this across right.

Please and thank you!


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RE: Cooking advice please =D - 10/12/2011 8:26:56 AM   
mnottertail


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Status: offline 		One hopes the broth you get from the slow cooking has gotten a good flavor, now garlic, ginger and mustard are all good pork accompanyments as is bourbon to go with the apple.

A teaspoon if you are chicken, or a tablespoon if you are not of vinegar gives the broth an interesting taste......

Stuff simmered in water is called soup.

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RE: Cooking advice please =D - 10/12/2011 8:30:14 AM   
DesFIP


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Status: offline 		What Ron said. Basically add more liquid to turn it into soup. Broth, juice, water, wine or better yet a combination of all. And a healthy splash of spaghetti sauce is always nice.

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RE: Cooking advice please =D - 10/12/2011 8:32:47 AM   
mnottertail


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Status: offline 		White wine, say a blue nun is cheap, is good, you can simmer and simmer and simmer the broth to reduce it and concentrate flavors.........interestingly enough you could do a hot and sour, so some peppers and maybe a tablespoon or better of peanut butter along with the vinegar.....

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RE: Cooking advice please =D - 10/12/2011 8:32:53 AM   
tolovetolaugh


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Status: offline 		Any way to make it less watery? Just threw some potatoes, carrots and mushrooms in. Already have garlic and every spice in my kitchen in it.

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RE: Cooking advice please =D - 10/12/2011 8:33:50 AM   
DesFIP


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Status: offline 		Take some of the vegetables and puree them in the blender, that will thicken it. The more you puree, the thicker it gets.

And/or boil it down.


< Message edited by DesFIP -- 10/12/2011 8:34:34 AM >

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RE: Cooking advice please =D - 10/12/2011 8:34:39 AM   
mnottertail


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Status: offline 		use things that soak water, barley, little flour to thicken, or cornstarch, okra does some, mushrooms.........some dried stuff.......beans, peas, .........

the world is your oyster stew.......

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RE: Cooking advice please =D - 10/12/2011 8:36:23 AM   
mnottertail


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quote:

ORIGINAL: tolovetolaugh

Any way to make it less watery? Just threw some potatoes, carrots and mushrooms in. Already have garlic and every spice in my kitchen in it.


ARRRRRRRRRRRRRGGGGGGGGGGHHHHHHHH!!!! mushrooms at the end, last 20 minutes of simmer or so. do it next time or I will whip your ass.

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RE: Cooking advice please =D - 10/12/2011 8:36:29 AM   
tolovetolaugh


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Status: offline 		Should I wait until I take the finished pulled pork out to put in the flour and thicken it?

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RE: Cooking advice please =D - 10/12/2011 8:36:47 AM   
MadAxeman


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Status: offline 		Not sure what 'apple cider' means in the US.
If you add alcoholic cider that should thicken the broth as it reduces and intensify the taste.

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RE: Cooking advice please =D - 10/12/2011 8:37:41 AM   
tolovetolaugh


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quote:

ORIGINAL: mnottertail


quote:

ORIGINAL: tolovetolaugh

Any way to make it less watery? Just threw some potatoes, carrots and mushrooms in. Already have garlic and every spice in my kitchen in it.


ARRRRRRRRRRRRRGGGGGGGGGGHHHHHHHH!!!! mushrooms at the end, last 20 minutes of simmer or so. do it next time or I will whip your ass.

You ain't a TWUE slave, goddammit, they know that.


I didn't know! Why is that bad?

And no whupping the ass til I am not constantly sitting. That would be evil.


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That which yields, is not always weak. —
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I wrote a porn!
http://www.collarchat.com/m_3840531

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RE: Cooking advice please =D - 10/12/2011 8:37:42 AM   
mnottertail


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Status: offline 		absolutely, cuz you wont have an accurate measure of its whatever, until you do.

and only slightly as it will thicken more as you reheat it.......

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RE: Cooking advice please =D - 10/12/2011 8:39:32 AM   
mnottertail


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quote:

ORIGINAL: MadAxeman

Not sure what 'apple cider' means in the US.
If you add alcoholic cider that should thicken the broth as it reduces and intensify the taste.



Apple juice, real homemade apple jack runs to the illegal here.

But for christmas applecider and jack daniels makes a hella applejack.

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RE: Cooking advice please =D - 10/12/2011 8:40:52 AM   
mnottertail


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quote:

ORIGINAL: tolovetolaugh

quote:

ORIGINAL: mnottertail


quote:

ORIGINAL: tolovetolaugh

Any way to make it less watery? Just threw some potatoes, carrots and mushrooms in. Already have garlic and every spice in my kitchen in it.


ARRRRRRRRRRRRRGGGGGGGGGGHHHHHHHH!!!! mushrooms at the end, last 20 minutes of simmer or so. do it next time or I will whip your ass.

You ain't a TWUE slave, goddammit, they know that.


I didn't know! Why is that bad?

And no whupping the ass til I am not constantly sitting. That would be evil.




You cook out all the taste, mushrooms are a delicate taste, and don't need the boilit cooking of hard root vegatables.

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RE: Cooking advice please =D - 10/12/2011 8:41:20 AM   
DesFIP


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Status: offline 		MA, no, not hard cider. It refers to an unrefined apple juice with some pulp, sweet cider.

And yeah, I would remove the pork before thickening with flour and water, or cornstarch or whatever. You don't want the pulled pork to have a floury taste.




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RE: Cooking advice please =D - 10/12/2011 8:41:52 AM   
tolovetolaugh


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quote:

ORIGINAL: mnottertail


quote:

ORIGINAL: MadAxeman

Not sure what 'apple cider' means in the US.
If you add alcoholic cider that should thicken the broth as it reduces and intensify the taste.



Apple juice, real homemade apple jack runs to the illegal here.

But for christmas applecider and jack daniels makes a hella applejack.


That sounds really good- I might have to run to the liquor store after PT. Already have the cider.
Was thinking about for desert looking up how to make spiced apples, and going with apples as the theme for dinner. Not that my father/brother would notice.
Buggers just eat, burp, and go back to their respective TV's.


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I wrote a porn!
http://www.collarchat.com/m_3840531

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RE: Cooking advice please =D - 10/12/2011 8:48:16 AM   
mnottertail


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Status: offline 		poached apples are easy, need a little cinnamon, cloves and allspice if you want.........

jesus, might as well mull wine too!!!!!

you could fry some sliced pineapple rounds to put under your poached apples.......

< Message edited by mnottertail -- 10/12/2011 8:57:55 AM >

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RE: Cooking advice please =D - 10/12/2011 9:01:37 AM   
DesFIP


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Status: offline 		In prep school, we used to put jugs of sweet cider out on the windowsills. Heat during the day and chilling at night produced an alcoholic cider after about 3/4 days. But hard cider has the alcohol content of beer and is sold in a bottle that holds what a beer does. Woodchuck is the brand my daughter drinks. Applejack is a brandy and much stronger. Think Calvados.

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RE: Cooking advice please =D - 10/12/2011 9:26:00 AM   
searching4mysir


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Status: offline 		Is there a bone in the pork that you are using? After you pull the meat off the bone, put it back in the pot with the liquids and a splash of apple cider vinegar and simmer for a few hours. The vinegar will help to leach some of the minerals out of the bone and into the broth/soup.

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RE: Cooking advice please =D - 10/12/2011 9:28:21 AM   
tolovetolaugh


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quote:

ORIGINAL: searching4mysir

Is there a bone in the pork that you are using? After you pull the meat off the bone, put it back in the pot with the liquids and a splash of apple cider vinegar and simmer for a few hours. The vinegar will help to leach some of the minerals out of the bone and into the broth/soup.

There is actually.
I will have to go find some apple cider vinegar. Should I leave the giant piece of skin in as well? The guy at the meat area told me I should leave it in for cooking the pork, and basically said a less violent version of MN's whupass when I mentioned I always cut it off and throw it away first thing.


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That which yields, is not always weak. —
Jacqueline Carey (Kushiel's Dart)

I wrote a porn!
http://www.collarchat.com/m_3840531

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