Cooking
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
view the rest of the comments
Mushroom stock comes to mind. Just, uh, makes sure to rinse them well first. (forget cloudy stock. sandy stock is ewww)
I will rinse it right but I'm all in for the mushroom cream (not soup) so I don't mind much about the colour :)
Cloudy stock is like soggy pie crust bottoms to certain crowds. Though generally speaking, a cloudy stock is less about messing something up and more about what you've added to veg stock. (or it could be "over" cooked- if you just kept it at a simmer the entire time, it should just be a matter of filtering the liquid. or going full on consomme-clear with the whole chill it-and-egg-whites process to filter it.)
if you do make vege stock with scraps; mushrooms definitely add a positive flavor too it. this is more of a use-it-or-loose-it phase of salvaging the shrooms. (or scraps, carrot and apple peels feature in my stock, too. as well as onion skins and garlic-ends that I just can't be arsed to mince all the way down.)
By the way, you can use stock of all types for more things than just soup. for example, using stock instead of water for rice will definitely improve the flavor. (veg or chicken stock; beef stock was... weird...). same goes for stews; including mushroom stews and beef stews (veg stock here.)
Every time I have a chicken I save the bones and when I get enough I make a chicken broth for infusing chicken soup or for all kind of sauces. Sometimes I use it for cooking rice. Having said that I could make a mushroom soup/cream with the chicken broth I have.