Tagged With stock

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Vegetarian and vegan cooking should celebrate vegetables rather than forcing them into a meat-shaped box. I'll take "oh damn, I didn't know I liked eggplant" over "this is surprisingly tasty, but I'd rather eat real bacon" any day of the week.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.

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Stock is the backbone of so many recipes. Whether it's used as a cooking liquid for rice or beans, or as the base of a soup or gravy, the quality of your stock influences the quality of your final dish. Though it isn't hard to make, there are a few tweaks you can make to ensure yours is a rich and tasty stock that's anything but watery.

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Making chicken stock at home is great -- you end up with a house that smells like soup and a pot full of savoury broth. Whether you make your stock from fresh ingredients or saved-up scraps, one secret ingredient will help make your chicken stock extra rich and delicious.

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Whenever I have the chance to buy prawns shell-on -- or, better yet, head-on -- I take it. Deveining and then cooking prawns in their shells is the tastiest way to go, and there's something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn't end there; the shells still have more to give.

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Store-bought broths and stocks are certainly convenient, but they lack the silky texture and mouthfeel that you get from simmering bones for hours on end, extracting all of that wonderful collagen. To make the box stuff taste and feel more homemade, just add a little gelatin.

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If you are a lover of miso soup, you have most likely heard of dashi, an umami-blasted cooking stock made of seaweed (specifically kombu) and fermented tuna. If you want to make your own super savoury elixir, but don't have any tuna lying around, you can make a smoky spin-off using bacon.