Clam juice substitute-chicken broth, really?
rob333 (zone 7b)
13 years ago
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13 years agolast modified: 9 years agocaliloo
13 years agolast modified: 9 years agoRelated Discussions
Improving soup broth
Comments (20)I just posted this info in another thread about soups but now that I see this thread, it seems more appropriate since it's about broths. So I'm re-posting it here: Just thought I'd add a few more ideas for broths since that seems to be the heart and soul of soups. I often use the water leftover from either boiling or steaming veggies that will be used for a side dish rather than in soup. It's remarkable how much that process can flavor a 'broth'. So I'm always seeing 'broth' potential when I'm cooking and treat it accordingly. In fact I've boiled/steamed veggies in a water/chicken broth combo with the intention of keeping it as stock afterwards. In that same vein, a little apple cider vinegar added to the water that is used to steam/boil/blanch greens (such as collard greens) leaves a nice flavor residue on the greens as well as a nice broth that's delicious in some soups. Of course I can't save it all, but here's how much I hate to see good veggie nutrients tossed down the drain - if I don't save the 'broth' after steaming veggies then I pour it on my potted plants after it cools or mix it in my pet's food. I mean SOMEone/thing should benefit! About salt levels: Some posters have commented on the high salt content of V8, however they may not know that V8 comes in a low sodium version as well. There are other brands that are cheaper or are organic tomato juices that also make delicious broths. I just happen to enjoy the spices and flavors of V8 and rarely feel the need to add more. Just heard in the news that the government FDA is going to begin cracking down on the levels of salt used in processed foods by slowly weening us off of it over the next decade or so (rather than doing it cold turkey)....See MoreReally newbish chicken prep and cooking questions
Comments (15)You really don't need to cut the "yellow stuff" (probably bits of fat) or the "white stuff" (probably bits of tendon or skin) off. There's nothing wrong with it. Remember, if you eat whole roast or fried chicken, all of that stuff is in the meat. In the breast, under the long, thin piece on the inside that separates from the rest of the breast easily, there is a tendon that sticks out from one side. It's not poisonous or nasty, but it can be tough. You can grab it with your thumbnail against the counter and push the meat away from it with the back of your knife, by holding the knife against your thumbnail, and sliding it away from you, while pressing hard on the knife against the cutting board. But again, it won't hurt you or anything, so it might not be worth the bother. The white "skin" is just a membrane that often occurs between muscles. It is harmless, and in chicken it shouldn't be tough once it is cooked. A similar membrane can be tough on some cuts of beef, pork or lamb, and if you are not long cooking the meat, it helps with tenderness to remove it. Never put anything hot in your fridge or freezer. Cool things to room temp before doing so. The residual warmth from hot items can reduce the quality and shelf life of other items. If you simply must put something in the fridge before it is completely cool, rearrange your fridge contents so that the top most shelf is bare (or contains non perishables that you like to keep cold, like sodas) and place the warm item on that shelf, covered with a damp towel or plastic wrap in which you have poked holes. Heat rises, and this should keep it from affecting other foods. But the heat needs to be able to escape the item quickly, hence the cloth or holes....See MoreR.I. Shore Clam Fritters/Cakes
Comments (9)If you want a batter that is lighter try this recipe. "This recipe has a high concentration of chopped clams suspended in a batter that fries up light and crispy." (From The New England Cookbook by Brooke Dojny) Narragansett Claim Fritters Makes about 3 dozen fritters; 4 - 6 servings 1 egg 3 TBSP vegetable oil 3/4 cup clam juice (from clams, a bottle or a combination) 1/4 whole, lowfat, or skim milk 1 1/2 cup all purpose flour 2 ts baking powder 1/2 ts salt, plus more if needed 1/4 ts blackpepper 1 cup finely chopped drained hard shell clams vegetable oil for frying cider vinegar or lemon wedges bottled hot sauce 1. Whisk together the egg and oil in a small bowl until blended. Whisk in the clam juice and milk. 2. Combine the flour, baking powder, salt, and pepper in a large bowl. Whisk in the liquid mixture just until blended and stir in the clams. The batter should be the consistency of thick cake batter. Adjust by adding a little more flour or liquid as necessary. 3. In a large, deep frying pan of Dutch oven heat a couple of inches of oil to 370 degrees or until a drop of water sizzles when it hits the surface. Dip a teaspoon in the oil to coat it, then spoon out one rounded spoonful of batter, drop it into the hot oil, and cook for 2 to 3 minutes, turning once with tongs, until puffed and golden. Taste this first fritter for seasoning, adding more salt and pepper to the batter if necessary. Continue to fry the fritters, a few at a time so as not to crowd the pan, until all the batter is used. Drain them on paper towls. 4. Pass vinegar or lemon wedges and the bottle of hot sauce to season the fritters when serving. Note: I like to use a long handled ice tea spoon to portion out the batter. It keeps your hands from getting too close to the hot oil, and it also creates a nicely shaped and sized fritter....See MoreNeed really good chicken recipes.....
Comments (13)Angel Chicken 6 skinless boneless chicken breast halves 1/2 cup butter 2 (0.7 oz) pkgs. Good Seasons Italian salad dressing mix 2 (10 3/4 oz) cans condensed golden mushroom soup 1 cup dry white wine 8 oz. tub cream cheese with chives & onion Hot cooked angel hair pasta Place chicken in a 3 1/2 to 4 quart electric crockery cooker. In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined. Pour over the chicken. Cover and cook on LOW heat setting for 4 to 5 hours. Serve chicken and sauce over hot cooked pasta. Makes 6 servings King Ranch Chicken 1/4 cup butter 1 medium red pepper seeded and diced 1 large onion, chopped 2 cans (4 oz dr.wt.) sliced mushrooms, drained 1 (10 3/4 oz) can cream of mushroom soup 1 (10 3/4 oz) can cream of chicken soup 2 (16 oz) jars Pace picante sauce (mild or medium) 4 cups grated cheddar cheese and Monterey Jack cheese blend 1 tsp chili powder (mild) 1 tsp. garlic powder 20 corn tortillas, torn into bite size pieces 3 cups cubed cooked chicken (can buy chicken breast and just boil until cooked) Preheat oven to 325 degrees. Grease 13x9" pan; set aside. In large saucepan, melt butter and sauté onions and red pepper until tender. Add mushrooms and sauté additional 2 minutes. Add soup and seasonings, Pace picante, and chicken. Heat and stir until well blended. Spoon some of the sauce (just enough to barely cover the bottom of the 13x9" pan. Over this, scatter 1/3 of the torn tortillas, 1/3 of the sauce, then 1/3 of the cheese; repeat twice, with cheese on top. Bake 40 minutes or until hot and bubbling. May cover with foil if the cheese over browns. Serves 8 to 10 Serve with salad and rolls....See MoreJohn Liu
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