Are you making your chicken soup all wrong??? If you're like me, you've always believed chicken soup has to cook low and slow -- the lower and slower the better. Who doesn't know that? But after I shared here about my recent experience using the pressure cooker to create a dish that I might ordinarily have used the crockpot for, I went back and read the article by food wizard Kenji Lopez-Alt about why pressure cookers totally knock slow cookers out of the water . And his main example is... chicken soup. Well, stock, but hey, you say potato, I say po-taaaaa-toe. Because what is our trusty Shabbos soup if not stock with some veggies and kneidlach tossed in? For about 20 years now, Wednesday has been Soup Day around here. Bones go in, cooking low and slow. In Toronto, we did the soup overnight on Wednesday and fridged it Thursday morning (or, in the winter, set it out on the porch to freeze!). Here in Israel, we do it on Wednesday afternoon after our weekly Shufersa
Day 250: And that’s the kind of day it’s been.
21 hours ago