Posts by Chlorinated

chefedb, i previosuly mentioned i was not a culinary student, i miselected it when i first registered, i hope we can now leave that in the passed.   Yes a ladle is the way forward, although the more liquid in the soup the...

Pete, I only saw your comment after my second post, so thanks for that. As regards to the fat issue, i do understand you, when I understand your concerns about the 'possible' health implications of fat, unless you are...

Yes, I am for real, you should not be so quick to judge.   For your information, I have a chronic health problem with my gut, every time I eat a food to which I am intolerant I become overly hungry and lethargic...

What I mean to say is, after I have cooked a soup, each time I serve I just tip the pot over and pour into each bowl.  Unfortunately I notice the first bowl has the highest amount of fat, then the second, then the third...

The refundable thing was a joke.  Must have misselected the experience level when i first signed up.  Have changed it now.  Thanks

Non refundable.   Patch, I actually thought its fat but I was getting confused when you spoke of invisible fat.  Since I find fat tastes good and invisible fat tastes disgusting, does this mean that the...

Hmmm, this is making me wonder.    When I simmer my meat, intiially i see a lot of small circles rise to the top, this continues and eventually i see a yellow/greenish gel like substance form at the...

Patch, you say after using a high boil the fat is invisible but still there, please explain how because I have made the following observations:   1.If you boil a load of meat on high you will notice excessive steam, if...

Phatch, can you tell me if I have interpreted what you are saying correctly.  Please note I am trying to create a soup which retains as much animal fat as possible.   1.Fistly when you boil soup, it breaks up fat and...

I have been trying to create a high fat soup and had some questions.   1. When we make a beef or chicken soup why do we bring water to a boil then add the meat, why do we not just add the meat to the cold water then...