Kinda makeshift roux

Will thicken the soup

Also make it whiter

How exactly did you start the everything soup?

@Clitzkrieg I'm actually using a microwave for this

And I started it by adding Ramen to some chicken noodle soup

Of course that chicken noodle soup was just chicken stock, water, and noodles, but eh.

> So you mean you'll be cooking it for a really long time and just taking portions of it when you need them, adding shit as you take parts of it?

Sorta, I just put it in the microwave and heat it up to eat a portion of it, then put it back in the fridge.

Oh god that's a weird way to do it

Yeah

The flavours aren't really going to extract tho

And the carrots won't get soft

And the pasta will sog up a fuckton

Jesus Christ

If you wanna save it throw it on the stove top and boil it every time you add something new

It's fine with the way you're doing it, just boil it instead of using a microwave

Grandma doesn't want me boiling shit so I'm reduced to this

I'd love to use a stove but eh

Damn

Don't do the flour part then if you're not gonna boil it

It will taste like absolute shit if you don't boil the flour for at least 30 minutes

Yeah of course

I now got an idea to do something similar over the weeklong holiday we're gonna have

Btw if you get the idea to add any meat, sear it first

Or cook

But don't add it I raw

Never do that to a stew if you don't specifically want the flavour of the meat

And at that point just use bones instead of meag

https://j.gifs.com/3Q0vLO.gif

Mmmmm. That's some nice chicken

Canadian Moose Meat

I boiled it of course

... boiled?

why?

Too weaken the fat and muscle

The meat is chewy when you try to cook it otherwise

I suggest next time after boiling to dry it off and sear it

Gotcha

Maybe trying to cooking it slowly would help?