Everyday cookingfromwww.theguardian.com2 months agoNigel Slater's recipe for greens and barley with ginger and anise brothThe ultimate broth is best made from pork bones, providing remarkable flavor and depth.
fromFood523 months agoWe Answered All Your Soup Season QuestionsIncreasing your soup temp above your target, then reducing it, ensures you can efficiently achieve a more consistent and even simmer. This way you're not getting hot spots, and everything will come up to temp at the same time.Cooking