Go to the Recipe: Not Your Average Chicken Noodle Soup
THIS LOOKS FREAKIN' DELICIOUS!
Just want to say that this recipe along with the two other components is why I checked ChefSteps every day beginning back in August. This felt like an old school recipe, as loosely as that word can be applied to recipes only a few months old. The videos were spot on and overall this was awesome. No offense to the Canele recipe, which is great, but I guess since I'm not a huge baker I really love to see things like this. More on the savory side. It feels like forever since we've got a recipe like this and I hope I don't have to wait this long again! Bravo!
Great recipe, the charred broccoli tips are really cool.
- originally posted by Pepijn
Thanks!
Made the consommé, came out fantastic, and I have the noodles chilling. It looks like I did not get the same yield as you so it would be great to have a weight amount, of the consommé, to scale the remaining ingredients against.
I am going to try to convince my family that I should make this for Passover dinner this year. Not sure if it will work since people really like their matzoh ball soup. Speaking of which, please develop a more foolproof matzoh ball recipe that I can surreptitiously slip to my mother-in-law!
- originally posted by Franzel
Am I reading the chicken noodle ingredient recipe correctly that it calls for 0.15 grams of TSP and 10 grams of salt? Not sure how to measure such a tiny amount of the TSP
We recommend using a high-accuracy scale. We reference one here that's about $10. http://store.chefsteps.com/col...You can also find several options on Amazon.
I do have an electronic scale and what I ended up doing was measuring the salt first and then adding the TSP so I could see the tiny increments (after I converted from Grams to ounces.) The chicken noodles are kind of cool but they remind me in taste of that processed chicken deli meat you can buy in packages at the convenience store. Still it was lots of fun 'experimenting' with kitchen science this way.
Yes, process is actually pretty similar to how a deli meat is often made.
What is the purpose of the sodium tripolyphosphate in this dish, and is there a reasonable substitute? It's the only ingredient I can't seem to get a hold of, and I'd love to give this recipe a try...
I cheated on the noodles, I replaced them with cold cuts.
Nice receipt, tried it out last week. I used 4 g TG Activa EB and 1 g algin instead of Sodium tripolyphosphate on 300 g of chicken thighs.
What do you mean, “finish with your favorite fat”? How much (typically) do you use? How do you add it? Just drop a Tbl in and stir?
Just finally got around to this during my vacation. Wife has forbidden me from ever doing it again. LOL! I was pleased with the results.
