Comments on: Oxtail and Vegetable Soup http://www.thechinesesouplady.com/oxtail-and-vegetable-soup-v2/ Traditional Soups for the Modern Soup Drinker Thu, 09 Feb 2012 00:03:31 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: LadyTong http://www.thechinesesouplady.com/oxtail-and-vegetable-soup-v2/comment-page-1/#comment-16409 LadyTong Sun, 24 Apr 2011 12:43:17 +0000 http://www.thechinesesouplady.com/?p=1080#comment-16409 Hi Chris, I usually use 2-3L per soup. It serves a good 5-6 bowls (+ extra). Of course, the longer you boil it, the more it will reduce. Or use a pressure cooker or thermal cooker to eliminate reduction. Hope this helps, Lisa Hi Chris,
I usually use 2-3L per soup. It serves a good 5-6 bowls (+ extra). Of course, the longer you boil it, the more it will reduce. Or use a pressure cooker or thermal cooker to eliminate reduction.
Hope this helps, Lisa

]]> By: Chris http://www.thechinesesouplady.com/oxtail-and-vegetable-soup-v2/comment-page-1/#comment-16330 Chris Sat, 23 Apr 2011 13:59:53 +0000 http://www.thechinesesouplady.com/?p=1080#comment-16330 Hi, I was wondering how much soup does this make. You don't list how much water to boil for the soup. Thank you. I am estimating about 3 quarts? Chris Hi,
I was wondering how much soup does this make. You don’t list how much water to boil for the soup. Thank you. I am estimating about 3 quarts?

Chris

]]> By: sarah http://www.thechinesesouplady.com/oxtail-and-vegetable-soup-v2/comment-page-1/#comment-2859 sarah Sun, 06 Sep 2009 01:24:19 +0000 http://www.thechinesesouplady.com/?p=1080#comment-2859 thanks for the response! maybe this isn't the place to ask, but i'm looking for "old fire" soup recipes -- like the ones they serve at certain chinese restaurants along with lunch or dinner... thanks for the response! maybe this isn’t the place to ask, but i’m looking for “old fire” soup recipes — like the ones they serve at certain chinese restaurants along with lunch or dinner…

]]> By: Tracy http://www.thechinesesouplady.com/oxtail-and-vegetable-soup-v2/comment-page-1/#comment-2845 Tracy Thu, 03 Sep 2009 00:08:25 +0000 http://www.thechinesesouplady.com/?p=1080#comment-2845 I'd like to add, if you put the corn in earlier, you get really juicy corn bits on the cob. Each kernel of corn is swollen with liquid and every bite of corn is an explosion in the mouth. Yum! Also, do not boil your soup on "high" for the full 60 - 90 minutes. I usually get a good boil going (I call it a "flower boil" where all the moving water seems to form into the shape of a flower) and then simmer for the rest of the cooking time. Tracy I’d like to add, if you put the corn in earlier, you get really juicy corn bits on the cob. Each kernel of corn is swollen with liquid and every bite of corn is an explosion in the mouth. Yum!

Also, do not boil your soup on “high” for the full 60 – 90 minutes. I usually get a good boil going (I call it a “flower boil” where all the moving water seems to form into the shape of a flower) and then simmer for the rest of the cooking time.

Tracy

]]> By: LadyTong http://www.thechinesesouplady.com/oxtail-and-vegetable-soup-v2/comment-page-1/#comment-2842 LadyTong Wed, 02 Sep 2009 23:00:31 +0000 http://www.thechinesesouplady.com/?p=1080#comment-2842 No - you'd be surprised. That is why I usually fry the potatoes first (just until the edges are golden brown) and you have to have them in large pieces (similar to the picture). I boil my soups for 90 minutes and then keep them in a thermal pot throughout the day - so it's virtually on high heat for a long time and nothing disintegrates except the tomatoes. You would add the corn as early as possible as corn is usually one of the veggies that brings out the flavour (sweet tasting). Hope this helps and enjoy! LIsa No – you’d be surprised. That is why I usually fry the potatoes first (just until the edges are golden brown) and you have to have them in large pieces (similar to the picture). I boil my soups for 90 minutes and then keep them in a thermal pot throughout the day – so it’s virtually on high heat for a long time and nothing disintegrates except the tomatoes. You would add the corn as early as possible as corn is usually one of the veggies that brings out the flavour (sweet tasting). Hope this helps and enjoy! LIsa

]]> By: sarah http://www.thechinesesouplady.com/oxtail-and-vegetable-soup-v2/comment-page-1/#comment-2838 sarah Wed, 02 Sep 2009 17:01:16 +0000 http://www.thechinesesouplady.com/?p=1080#comment-2838 won't the veggies (esp potatoes and carrots) turn to mush or disintegrate after cooking for 60-90 mins? When would you add the corn? won’t the veggies (esp potatoes and carrots) turn to mush or disintegrate after cooking for 60-90 mins? When would you add the corn?

]]>