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Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
Next of course onions about two fist sized ones will do. And with asian twist instead of just celery put in just a couple of stalks. Chop up a chinese white raddish. Usually in the ethinic bin of your fresh vegatable section next to the spices and mushrooms. With all of these ingrediants what we are trying to get out of them is sweetness. That way it not only tastes good it's healthy too.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
So first the ingrediants. What you are gonna need is first and foremost beef bones spine and leg bones if you can get them tail bones are decent also about 6 to 7 big pieces will do nicely. Next carrots 3 big thick ones chopped. It's better to get the big ugly ones cause usually it means they are grown in the soil instead of water. Means they taste good actually it's a good idea to get all root vegetables from soil grown.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
Most of the places that specialize in this dish use the soup as a base for the next batch and just keep on adding ingrediants. All of the most famous places have bases that have supposedly lasted for 50 or even 100 years. So I have modified my base with french style cooking of 4 days still a long time but a darn sight shorter than a month.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
My version of this dish is limited by two things. One place since I'm in the US I can't get all the ingrediants I need. Two time usually this base or soup is cooked for an extremely long period of time. Were talking a month minimum. With beef bones and fat and tendons and all the other ingrediants till it is anywhere close to the right taste.
Asian Beef Noodle Soup
August 28, 2006
from goofycancook  goofycancook
Houston
For those that know chinese culture. This is actually a pretty new concept of a dish only maybe 50 so years have people been widely eating beef noodle soup. At least with the actual meat as the main ingrediant in the dish not the noodle or soup. Since Chinese people used to not really eat beef only the desperate and extremely rich ate beef. Since the water buffalo was used to farm. Until it died which by that time, the meat is not really good to eat.
thanks for the cooking tips!
August 19, 2006
from black_onyx
Singapore
i can only cook pasta so thanks for all the cooking tips posted here.
recipees
January 01, 2006
from jasonburbs  jasonburbs
Surrey
i have some awesome recipees that i would like to share , i was trained by the president of the canadian shefs assoc. in 1988 worked in a few interesting restaurants but decided to share my cooking with friends in my home instead.
imagination
December 30, 2005
from goofycancook  goofycancook
Houston
Now that's just the basic you can do a combination of everything else. Like using cranberry jellatin instead or banana pudding and chocolate instead of the cream cheese. Or add fruit in the middle of the mix half way through cooking. Or putting fruit topping after it finished cooking. Your imagination is the limit.
2-2 cheesecake
December 30, 2005
from goofycancook  goofycancook
Houston
If you had done all this in one step the oven should be preheated by now. If not preheat the oven to 300 and bake for 50 min. When your done throw the cheesecake in the frig. and let it sit for at least 3 hours or when you stick a toothpick in it and nothing sticks to the toothpick.
1-2 cheesecake
December 30, 2005
from goofycancook  goofycancook
Houston
While you are baking the crust mix the jello and milk. Make sure the jello is disolved. Then mix in the rest. It's best to have the cream cheese and sour cream at room temp so it's easier to mix. The mix should be the texture of pancake batter. If you like your cheese cake creamier leave out the egg yolks. Make sure the crust is cool when you pour in the mix. (hint throw the crust in the freezer as soon as it is done cooking.)


94 messages – Page 9 of 10


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