Well here in BRUM it's just after midnight 0004 sunday morning
I am not fully awake yet, had to go to bed early after TV "Who wants to be a Millionaire," but I suffer from broken sleep - part of the fun of the aging process so it is easier to get up and do something, like put the soup on for its daily boil - which keeps the stock pot hygenic and the soup sterile.
The same soup which was blogged a few days ago . .since then I have added 500 grams of liver and 500 grams of mixed minced beef and pork, and today half a cooked chicken, an onion and a carrot and a third of a cabbage - all gut up in bite size pieces. A pint of water to replace what has been eaten - or evaporated.
My mother's recipe for a basic stock is a carrot and oion and some meat bones.
Then you fine tune it with herbs, these days spices too, or curry or balti powder, or a couple of cheap cans of tomatoes with italian style seasoning.
Endless . . in principle I keep it on the go from now to the spring next year.
Sometimes I serve it with rice in a freezer bag:-
one measure finest rice, herbs or seasoning to tasete, about one and half measures of water, float in in the soup and static pressure keeps it seperate.
Farberware Programmable Pressure Cooker: "Quickly cooks foods under steam pressure with little liquid"
a less intelligent version of that one with no electronics just a ticking timer
Google Answers: Boiling point of water vs pressure greater than 1 bar
SNOW HYDROLOGY (GEOG 4321): PHASES OF WATER: "The overall relationships among solid, liquid and vapor phases of water "
NEW to ME Google Answers
Vapor Pressure: "The line on the graph shows the boiling temperature for water." which is why cooking in a pressure cooker is so much quicker, it just gets hotter in there because the steam cannot get out.
I am not fully awake yet, had to go to bed early after TV "Who wants to be a Millionaire," but I suffer from broken sleep - part of the fun of the aging process so it is easier to get up and do something, like put the soup on for its daily boil - which keeps the stock pot hygenic and the soup sterile.
The same soup which was blogged a few days ago . .since then I have added 500 grams of liver and 500 grams of mixed minced beef and pork, and today half a cooked chicken, an onion and a carrot and a third of a cabbage - all gut up in bite size pieces. A pint of water to replace what has been eaten - or evaporated.
My mother's recipe for a basic stock is a carrot and oion and some meat bones.
Then you fine tune it with herbs, these days spices too, or curry or balti powder, or a couple of cheap cans of tomatoes with italian style seasoning.
Endless . . in principle I keep it on the go from now to the spring next year.
Sometimes I serve it with rice in a freezer bag:-
one measure finest rice, herbs or seasoning to tasete, about one and half measures of water, float in in the soup and static pressure keeps it seperate.
Farberware Programmable Pressure Cooker: "Quickly cooks foods under steam pressure with little liquid"
a less intelligent version of that one with no electronics just a ticking timer
Google Answers: Boiling point of water vs pressure greater than 1 bar
SNOW HYDROLOGY (GEOG 4321): PHASES OF WATER: "The overall relationships among solid, liquid and vapor phases of water "
NEW to ME Google Answers
Vapor Pressure: "The line on the graph shows the boiling temperature for water." which is why cooking in a pressure cooker is so much quicker, it just gets hotter in there because the steam cannot get out.
posted by Hugh W at 11:16 pm
0 Comments:
Post a Comment
<< Home