Souper Flavorful Broth

An undeniable new coolness and crispness in the air undoubtedly signals the beginning of my favorite season. If I wrote a dictionary entry for fall, it would probably read: Fall (noun): A time for tromping through leaves, apple picking, root vegetables, Halloween, Thanksgiving, and all kinds of soup! See also: the best season.

Unfortunately, I’ve been spending most of these past weeks working the night shift from 5PM-6AM. Oddly enough, based on Sarah’s usual hours on transplant surgery from 6 AM-6 (usually 7 or 8)PM, I still get to see a bit more sunlight than she does now that our days are getting shorter. Being on opposite schedules sucks as I was also just working nights in the ED prior. In the past 2 weeks, I think we’ve only logged a total of 1.25 days where we’ve both been conscious in-person at the same time and able to carry on a conversation. So we definitely had to take advantage of this past Sunday by spending a good chunk of it wandering through Rock Creek Park. The leaves are already starting to fall and change color. We tromped through the park, scaling up rock faces, and catching each other up on the occurrences of the last 2 weeks as I occasionally dashed off to pursue a preying mantis. And of course, we had to talk about what recipes we want to try out this season as well.

Chances are if you’ve been to a ramen restaurant, you’ve noticed that many of them feature a 12-24 hour broth that is packed with flavor. Chances are that most of us also do not have that much time to spare when it comes to creating a broth/soup base. So here’s a little work around to get the most flavor in the least amount of time. One of my most utilized wedding gifts has to be the Instapot. This contraption  is awesome. Its easy pressure cooker function is key.

What is pressure cooking? 

Be nice to your pressure cooker and read the safety instructions prior to use. Rule of thumb to avoid explosive results: if the lid doesn’t want to come off, don’t pry it off and sure as hell don’t stick your face over the pot if you’re foolish enough to try to force the lid off.  Fun fact: the first pressure cooker was invented back in the 1600s by a French guy named Denis! In a pressure cooker, the closed system does not allow for liquid to boil in the conventional sense. Instead, as the temperature increases in the liquid, the pressure build up in the pot forces the heat energy/steam generated by liquid back into the food, raising the actual cooking temperature and forcing a lot of flavor back into the liquid. Another cool trick for pho broth which is supposed to be nice and clear is to make it in the pressure cooker so you can avoid having to constantly skim the top of the broth for impurities. All this because you never raise the temp to a boil which makes your broth cloudy.

The best part of making your own broth is that you can customize the flavors exactly how you want and end up cross utilizing a lot of vegetable or chicken scraps. Below is just an example of some ingredients I use for a chicken broth.

Asian-style chicken Broth

Processed with Snapseed.

Noodles, sliced shiitake mushrooms, Chinese mustard greens, bean sprouts, scallions, and a soft boiled egg

  • chicken bones/carcass scraps (you may roast prior for extra flavor)
  • carrots
  • ginger
  • garlic
  • onion
  • lemon grass
  • thai basil
  • shiitake mushrooms
  • white pepper
  • salt

Throw all of this into your pressure cooker. Fill it up with water and salt to taste and let the contraption do its thing. After it’s done, sieve out all of the scraps which should leave you a nice flavorful broth.

If you want the most flavor out of your ramen, everything (noodles, vegetables, egg) should be cooked in the broth after it comes out of the pressure cooker. Put your ingredients in a bowl and scoop some more broth on top of it to finish.

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The Cutting Edge

Sarah and I feel very fortunate to get to spend an entire month at Johnson & Wales for culinary school. Although we spent most of today figuring out all the logistics for this rotation, we did take time to do something very important.

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Sarah sharpening a knife with whetstone

Now if you’re like me, you might think sharpening your knife like this in front of your friends makes you look like a badass:

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In fact, you just made yourself look like a jackass because this is NOT sharpening but rather ‘honing.’ Honing does NOT sharpen a knife, but rather just straightens the edge. I could go on but Alton Brown does a much better job in this video.

There are many techniques for sharpening, but it seems most culinary people use a whetstone that you can lubricate with oil or water (I prefer water because it is a bit less messy). Today, Chef Todd recommended getting one with 1000 & 6000 grit. Unless you let your knives completely go to hell, chances are you won’t need something much coarser. There are plenty of great YouTube videos on how to use a whetstone appropriately.

Remember kids: Dull knives are way more dangerous and cause more accidents than sharp knives. Stay sharp!

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