tag:blogger.com,1999:blog-1512083611874279630.post8347623412508061474..comments2024-03-27T05:07:11.414-07:00Comments on Ken Albala's Food Rant: Adding Meat to Soup: Chinese and JapaneseKen Albalahttp://www.blogger.com/profile/16379852662105383295noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1512083611874279630.post-48805420226409114262015-05-01T20:46:26.005-07:002015-05-01T20:46:26.005-07:00I really like the idea of doing this. I am used to...I really like the idea of doing this. I am used to mother's old recipe of just dropping the meat it the soup. It might be time to start a new tradition.SaniCleanhttp://www.sanicleanstrainers.com/products/sks-overscreensnoreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-55602064470493426052015-04-16T08:35:16.577-07:002015-04-16T08:35:16.577-07:00Ahh..good distinctions. I'm always aghast at r...Ahh..good distinctions. I'm always aghast at recipes that call for dropping unseasoned meat into a soup or stew. Why lose the flavor that caramelizing the surface of the meat adds? Why lose the tenderizing effects of "slippery coating" the meat when that is appropriate to the dish?Susan@LunaCafehttps://www.blogger.com/profile/04742033262005679278noreply@blogger.com