Do restaurants add chicken or beef stock to all soups?
depends upon the chef but most probably veg stock is used for veg soups and chicken/beef for non-veg soups and types of consomme.
Chili with no beef stock?
There are many times I make chili without stock. It does depend on the other seasonings, etc. Of course sour cream hides everything. If you like chili check out this site http://www.chili-everyway.com/index.html They have great recipes and great ideas for side dishes and toppings. http://www.chili-everyway.com/side-dishes.html Enjoy!
How to make ground beef stick together?
I don't necessarily mean hamburger patties or meatballs but just to make it solid and hold its shape, sort of like bread dough. I want to wrap it around stuff if that helps. Please give me a simple and effective recipe. Thank you!
Can I make beef stew with chicken broth?
Good Question and sure you can! We've all been where you are...........I'm sure you looked in your pantry already for anything beef flavored, right? (bouillon cubes, beef soup, beef stock, beef base?) Well, up the worchesteshire sauce and flavor your beef really well with salt and black pepper, that also will help to draw out more of your beef flavor with the meat you are already cooking. For soups, I usually have whatever I have in the house that day, so good luck and no worries my friend! I have no doubt it will turn out just fine!
Chicken broth or beef broth for chili?
Broth is not needed to make a great chili; in fact, I find broth (especially the ones that are not home made) to be too salty for chili. Chicken or beef broth – either one changes the flavor and I prefer the pure chili zing. Water is the usual liquid and the flavoring comes from the cumin and other spices. But, I wanted to jump in here and interject the idea also that chili should be thick and so not much liquid needed. Consider using good quality nonstick stock pot to prevent this thick, stewy, deliciously chewy meal from sticking to the pan instead of your ribs! Gail Greco Chef/Editor Carefree Cooking Magazine at www.Teflon.com
Chicken broth instead of beef?
Chicken broth is a perfect match for your chicken stock. Either stir fried or pressure cooked. Happy Cooking :)
Ground turkey or ground beef?
I like using ground turkey when Im making tacos...It has a better texture... I used ground turkey back in the day when my kids were little as a more economical way to feed a large family.....but as its popularity grew.....so did the price....as did chicken wings...I used to buy them for chicken stock....
Can you cook chicken and beef in the same pan?
If you are talking individually, why would you not? A pan is a pan after all.If you are talking about cooking both at the same time, it is possible, but it depends upon the form of the beef and chicken you are cooking, and if you wanted them to be done at the same time.Are both ground up or minced? Then yes you can.Are both diced or sliced thin and small for stir fry? Yes again.Are they both in boneless, whole form (steak, breast)? Maybe. Breasts cook pretty fast and if pounded thin enough, they could conceivably be done in the same time as the steak. However the steak can safely be consumed rare, unlike the chicken breast, so taking the temperature of both before serving would be a good idea. If the chicken part was whole thighs or legs? Probably not, as these usually take a bit longer to cook.Are they still on the bone? Maybe, if you are stewing or pressure cooking them.Then you have to deal with the mixing of flavors. The stronger flavor of the beef might overtake the delicate flavor of the chicken, (unless you used dark meat) and then you will have beef flavored chicken.Whole? You’re gonna need a bigger pan…
Why is chicken soup not beef soup good for flu/cold?
Chicken soup has been hailed as a remedy for colds since Maimonides recommended it in the 12th century. Many cultures have used chicken soups as a cure for colds and flu. An interesting study found that a substance found in chicken soup called carnosine, can help prohibit the proinflammatory conditions that mark the beginnings of a viral infection. Carnosine is also found in chicken breasts, but not in beef. Another study compared the effects of drinking cold water, hot water and chicken soup. The chicken soup performed better than hot water in reducing symptoms of colds. Garlic, onions and ginger have also been found to have positive effects of colds, and none of those ingredients would be out of place in a nice bowl of chicken soup.The recipe used in the University of Nebraska Medical Center’s experiments was prepared according to a recipe from Dr. Rennard’s Lithuanian grandmother. I’ve included the recipe in the link below,in case you’re feeling a bit under the weather.An Inside Scoop on the Science Behind Chicken Soup and the Common Cold - Explore Integrative MedicineThe Science of Chicken SoupGrandma's Recipe