Re:Fat, Not Meat, May Have Led to Bigger Hominin Brains
by scottie_m on Sunday April 07, 2019 @08:45PM
(#19601019)
Breaking down whole chickens with all bones and connective tissues is one of the areas where a good pressure cooker really shines. I like to make big piles of chicken and beef stock using a pressure cooker, then reducing it on the stovetop. I freeze most of it, and reduce some of the beef stock much further down to demi glacé, freeze it in ice cube trays and use it for sauces and soups.
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Re:Fat, Not Meat, May Have Led to Bigger Hominin Brains
by bane on Sunday April 07, 2019 @09:27PM
(#19601216)
A popular soup in Korea is https://en.wikipedia.org/wiki/Seolleongtang
There are restaurants in Seoul with huge cauldrons of the stuff that have been continuously under boil for decades.
The mineral content is so strong that it never seems to ever pick up the salt you can season it with tableside, but it's otherwise almost tasteless.