Message from @johnfrum
Discord ID: 565827873290715139
and most aromas are from volatile chemicals
<:chink:323022148870602752>
so yes you need that "evaporation"(smell) to food taste even better
So would a sous vide brisket that is then cold smoked be better than a brisket made in the traditional way?
I mean in terms of water content.
thats why people usualy torch/ do other magic after the waterbath
Wait
I sous vide a pork shoulder
Is the sous vide
It was fucking delicious
Like a thing that makes things into marbles?
Also
Best ingredients for chicken soup?
id coldsmoke the brisket first and then waterbath it
Other than salt and pepper
What else should I use
@StickyDonutHolesturkey
what kind of soup sticky
thick or watery, what it comes with
Also dumplings add dumplings
<:wholesomethonk:373550351082848267>
Fuck. Now I'm hungry
@Tervy Well I chop some onions, garlic and carrots
And then I put a chicken bullion in
And some water
And a whole chicken
Let that simmer for about 3 hours
Uhh
It does become pretty thick
@Pawp Dumplings?
Why do you put chicken stock in a chicken soup
Fuckin. Wut
<:thenk:329322130804047872>
there is stuff you can try like chinese rice noodles,shredded chicken,__lemongrass or spinach__, some herb-pastes (rosemary,tarragon,sage,thyme,parsley your call what you want)
small dash of MSG flakes
Mmmmm. Mag
bay leafs give nice hint too
Msg
if you go wild throw some saffron on it
Celery is an underrated veg for flavor