The cloudy stock sometimes has a more oily mouth feel, but it's not a major difference - and I've found some people seem to prefer the soups or rices I make with a cloudy stock. Many reasons Top most is because we love lentils, and dried lentils require long cooking time. I've made cloudy stock and clear stock before and except for a slight "heaviness" difference, the taste is generally about the same. Pressure cooker is one kitchen equipment that you will find in every Indian household.
How to get yellow color in chicken soup how to#
If it's just the stock that's gone cloudy, this page has some suggestions on how to clarify it, but honestly unless you're presenting it to guests, I see no reason to even bother. Usually, I end up with a mostly clear soup, lots of floating bits of herbs, spices, meat etc, which are fine. You can also try putting it into the fridge overnight so that the fat comes to the top and solidifies, but I don't think this will solve the problem, only help reduce it. Preparation ☑0 minutes for marine chicken in lemon Cook 30 minutes for chicken soup broth with seasoning & herb Cook ± 15 minutes for main yellow flavour coconut milk Mix it all together for 5 minutes more with low heat before served (including rice vermicelli, bean sprout, and potatoes that already cook separately) 2. When making stock, I strain once through a chinois and again through a piece of cheesecloth in a chinois to help reduce the floating particulates, but this won't really solve the cloudiness problem (though it will help some).
When making stock or soups, the most I'll heat them is to just below boiling and keep them at that simmer for a little longer to make up for not bringing it to a boil. Green and red curry paste are the most typical curry pastes in Thailand. Don’t even get me started on the ones with limp, doughy noodles that sit in the pot for hours, overcooking to an even more extreme degree with. A common way to categorize Thai curry is by the color of the curry paste used to make the curry dish (also see water-based vs. I would venture to say that this distribution of the fat into the liquid is also why it tasted heavier. So often they are made with store-bought broths that are oversaturated with sodium or have an unnatural yellow hue, or ruined with overcooked herbs, too-soggy vegetables, or rubbery cubes of chicken. This is the same stuff that foams to the top, the "scum" that a lot of recipes (usually ones that say bring to a boil, then simmer) tell you to skim off. Combine 3 cups of liquid (water, broth, etc.) with 1 cup of dried lentils in a saucepan.
How to get yellow color in chicken soup full#
If you bring it to a full boil the fat from the meat will emulsify and distribute itself through the liquid. Place the lentils in a strainer and pick out any debris or shriveled lentils. My guess would be that you boiled the soup at some point, possibly for an extended period of time.