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Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
So after four days of cooking we get to eat right? Wrong more cooking! :) You have to boil up the pasta or noodles or whatever. You have to heat up the soup assuming this is the fifth day and you have to heat it up. And most important you have to have let the meat rest seperately from the soup on the last night. Becuase the way you are going to serve the meat is you are going to slice the meat on a bias against the grain.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
However be very carful put it in very sparingly remember you have three more hours of cooking so the soup will condense more. And people can always put in more salt when they are having the soup anyways.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
If you feel there isn't enough sweetness then add in some plum or cherry tomatoes. Which will cook down by the forth day. On the forth day you should know about how the soup will taste. The meat should be fork tender if not by the end of this last three hours of cooking should be. This is when if you taste the the soup and you feel it isn't salty enough or spicy enough that you can add some salt or suger or cayan pepper.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
The lid is to keep the water from evaporating too much. You cook the soup for the three hours and then turn it off. You repeat the process four day three and four. You should notice a real change in taste by the third day when all the vegatables and the bones have really started to give off it's flavor. Especially the onions adding all it's sweetness which should be non existent now. long since disintegrated in the boiling soup. Like wise the tomatoe.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
Also one thing to note all through the four days when you check on the soup if you see some foam just scoop it out. After the the meat has turned color it should have shrunk up to half it's size. Take the meat out and put it in the soup. Always cook with a lid on so if you have a glass lid it would be more convient than having to lift the lid all the time especially safer because the steam will be hot.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
The reason why is once you have gotten it too sweet or salty or spicy or too much ginger or star anise or whatever. The way to fix it is first you have to add more water a little bit of every single item you have added in the same porportion of whatever is off balance. Now the tendon(actually the meat is not really the tendon it's the calves on a cow) In a seperate pot boil some water and when the water is boiling you will put the meat in and do the same thing that you did with the bones.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
Is this salty enough? Do I need to put anything in or do you think the taste will be good enough after the water evaporates more. Remember you still have 3 more days of boiling if it isn't sweet or spicy or salty enough you can always add it in on the last day. One of the most asked question. Is probally what happens if my dishis too *insert any ingrediant* The short anwser is dont let it get to that point.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
At the end of three hours turn the heat off and let it cool off. If your house is cool enough (70F) then you can just leave the soup out. if not put it in the fridge. You might have noticed that I haven't mentioned the tendons yet. That's because your not gonna put the meat in yet. By the second day after you have brought the soup to a boil your gonna taste the soup again and add ingrediants that you think so go in but sparingly. Ask yourself is this sweet enough?
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
If you really are insistent on putting more soy suace then measure it out by quarter cups. Add a quarter let it boil a bit then taste. And remember this stuff will be cooking for three days so if it doesn't taste quite enough on the first day give it some time and it will condense up. Now you are gonna cook this soup everyday for 3 hours. You will bring the soup to a boil then lower the heat down to a low simmer just enough heat to keep little bubbles to keep on coming up.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
If you like more garlic put in a whole head. if you like things spicy put in 6 or 7 red peppers. If you put in say 3 teaspoons of dry ingrediants and the above mentioned solids and you think it's not enough flavor then add some more of each. As far as the soy suace and the wine goes. The wine is there to get rid of the muskiness of the meat and bones and give it a little oriental flavor. The soy suace color and salt with a bit of flavor. so at most put in half a cup each.


77 messages – Page 5 of 8


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