First Kosher Chicken Soup

[RubyToogood]

So - do you strain all the solid stuff out? And if so do you put any of it back, or just sling it?

 

[KeyboardJockey]

So - do you strain all the solid stuff out? And if so do you put any of it back, or just sling it?

Nah I've reserved the solids for a casserole.

 

[poster342002]

will you be using kosher salt?

What's the difference between kosher and non-kosher salt?

 

[KeyboardJockey]

What's the difference between kosher and non-kosher salt?

We got a big drum of Kosher for Passover salt which is salt which isn't contaminated with leavened grain products which are forbidden at Passover. The salt is milled on special machinery which is not guaranteed not to be contaminated.

Salt is used in koshering meat to draw out blood from meat which is also forbidden.

 

[invisibleplanet]

All that's missing now is an old Yiddish saying

"Truth is like fat in a soup. Eventually it rises to the top."

 

[KeyboardJockey]

All that's missing now is an old Yiddish saying

"Truth is like fat in a soup. Eventually it rises to the top."

Good one.

 

[ViolentPanda]

What's the difference between kosher and non-kosher salt?

About £1 per 200 grams.

 

[ViolentPanda]

We got a big drum of Kosher for Passover salt which is salt which isn't contaminated with leavened grain products which are forbidden at Passover. The salt is milled on special machinery which is not guaranteed not to be contaminated.

You forget to mention that it's also been genuflected over by a Rabbi.

Salt is used in koshering meat to draw out blood from meat which is also forbidden.

Not used too often in temperate countries though, as post-mortem bleeding usually does the trick (hint: never eat offal cooked by an observant Jew, the sole of your shoe will be more tasty and easier to chew!).

When are you going to try making your first batch of salt beef, then?

 

[longdog]

Oooh that sounds better to use turnip rather than spud. What I'm looking for is a veg that will thicken the soup but not over flavour it.

Will put some vermicelli in as well as that sounds good.

Longdog's top tip: Use a little bit of instant mash to thicken soups. Nobody will be any the wiser

 

[invisibleplanet]

Instant mash ain't kosher. Just used a finely diced potato or two.

(I thought offal was forbidden - it smells like it should be *bleurgh*)

 

[Maurice Picarda]

Instant mash ain't kosher. Just used a finely diced potato or two.

(I thought offal was forbidden - it smells like it should be *bleurgh*)

Why? Milchig? I thought it was just dehydrated potato and vegetable oil.

(Chicken livers are offal!)

 

[invisibleplanet]

Why? Milchig? I thought it was just dehydrated potato and vegetable oil.

(Chicken livers are offal!)

I never buy instant mash Why buy instant mash when a finely diced potato will do?

Crikey - you're right - and there's me eating alot of chicken liver pate
I hadn't thought...*bleurgh* Oh well, it tastes amazing - chicken liver pate with hazelnuts, red wine & fine herbs. It's delicious!

 

[invisibleplanet]

All other offal apart from chicken livers smells like it should be forbidden to eat