So I took the recipe for Taiwanese beef soup and swapped out the spices and replaced them with carrots, celery, onion, and parsley. A few flavors like tomato paste (and a few tomatoes if available) and soy sauce; salt and pepper. No garlic, although I was not sure about that. I thought I would just make it straight.
Whenever you make beef soup you get a scum on the surface of the liquid. I usually try to spoon it out, or catch it in some way. So I read a great trick here Beef Consomme - Craving Tasty about using brown paper to sop up the surface gunk. It really works.
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