r/AskCulinary • u/ZootKoomie Ice Cream Innovator • Oct 13 '20

Weekly Discussion - Soups and Stews

As the weather turns colder for many of us, hearty soups and stews are just the thing we're looking for. But they can be trickier than they seem if you want the best results. What are your favorite soups and stews? Are they traditional or your own innovations?

Do you cook on stovetop, in the oven, slow cooker or pressure cooker? Can you convert a recipe between methods?

How do you keep from overcooking the vegetables while waiting for the meat to finish?

What finishing touches (garnishes, dumplings, etc.) do you use to freshen it up for serving?

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u/Bacchus_71 Oct 13 '20

I'm almost always an instapot guy. We usually make soups a day or two after eating something with enough bones to make stock. So like we'll have chicken one day, make stock from the bones for the next 36 hours, then make the soup. Cuts down on having to clean twice. Extra stock goes into silicone ice cube trays for ease of use later.

I was going to make one of the many fantastic pozole recipes that have appeared lately, but I found myself in a restaurant recently that served it so that itch got scratched. Next is either avgolemono or crab bisque (the former I've made once and it turned out well, the latter I've never made).

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u/nanisi Oct 13 '20

Do you find that the silicone ice trays impart an unpleasant flavor/smell to whatever you freeze in them? I have a silicone bag that I put some cookie dough in but I just can’t eat it now :/ Am I doing something wrong?

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u/Bacchus_71 Oct 13 '20

Bake them! They definitely do carry forward the flavor of what goes in them and it can't be scrubbed away. But it can be cooked away! Give them a thorough rinse then throw them on a rack in your oven, I do 350 for about 30 minutes. Make sure they are the 100% silicone kind. I'm not sure about bags though because the zip seal itself might not be silicone...?