Comments on: Asian Beef Noodle Soup

By: Fight Back Friday October 16th | Food Renegade

Fight Back Friday October 16th | Food Renegade — Fri, 23 Oct 2009 03:41:48 +0000

[...] Day)33. Little Locavores (Days of Squash & Pumpkins)34. Paleo Pumpkin Pancakes! (Melissa)35. Ren @ Edible Aria36. Kitchen Stewardship (WIN both of Nina Planck’s Real Food books!)37. Brie38. Anna Migeon39. [...]

By: sustainableeats

sustainableeats — Wed, 21 Oct 2009 18:13:28 +0000

final cuts – I don’t have a sharp enough knife or the training to do that bad boy justice.

By: Ren

Ren — Wed, 21 Oct 2009 17:08:19 +0000

Thanks, Annette! Curious- are you getting your cow in primals or final cuts?

By: sustainableeats

sustainableeats — Tue, 20 Oct 2009 05:58:29 +0000

Ren, this sounds great! I am about to pickup a 1/4 cow next week so I see a whole lotta beef broth in my future! I pressure can my beef broth so I have more room in the freezer for meat.

My computer crashed last month and I’m just getting things semi-normal again. I’ve missed the RSS feeds!

By: Ren

Ren — Sat, 17 Oct 2009 20:07:41 +0000

From a food-safety standpoint, its best to thaw it in the refrigrator.

You can run the jar under warm water to loosen it enough to spoon into a pan, then bring it up to at least 140 degrees (bacteria multiplies very quickly between the temperatures of 40 to 140 degrees).

By: elya

elya — Sat, 17 Oct 2009 05:32:08 +0000

Fantastic! I am about to invest in a very large stock pot, so I can make stock and freeze left overs for the future, yay!

What would be the best way of thawing it?

By: Ren

Ren — Sat, 17 Oct 2009 03:44:39 +0000

I thought about adding miso; don’t know why I didn’t.

I haven’t lost any jars of broth yet (knocking wood) !

You could substitute black and green peppercorns for the Szechuan and a tiny bit of licorice for the anise. Not the same, but fairly close.

By: Jen

Jen — Sat, 17 Oct 2009 02:40:46 +0000

Mmmmm! There is nothing better than a nourishing soup this time of year. Your soup looks so good! All you need is miso. :)

I freeze my broth in glass too. I’ve heard they can break, but it’s never happened to me… until now. My beautiful jar of beef broth is cracked. It’s not shattered though, so I hope to salvage it when I thaw it.

I must have a well stocked pantry, because I have every ingredient needed for this recipe, except star anise and Szechuan pepper. I think I’m going to go for it. :)

By: Ren

Ren — Sat, 17 Oct 2009 00:36:48 +0000

Thanks!

I freeze broth in mason jars, leaving about an inch of headroom (the broth in the picture above was frozen at the time the shot was taken).

By: elya

elya — Sat, 17 Oct 2009 00:33:20 +0000

This looks so delicious! I can almost smell it just by looking at the picture!

Ren, I have a broth question: if you freeze your broth, what containers do you use?