Soup Stock ... is it ok. :?:

[Peter 14.7]

Dear All

Soup stock? is it ok.

I would love to make some soup and crumb fetta into it. I am presently doing a half chicken / half onion soup. FYI info it seems a little bland and I cannot add fetta.

However French Onion Soup is a beef stock base.

Are we allowed commercial low fat stock?

And if not.

Are we allowed to make our own "stock" if we boil chicken or beef allowance and drain the water?

What do you know?

Peter 14.7

[banana split]

Hi Pete, I make soup by using mushrooms, 1/2 tsp cummin and 1/4 tsp chilli powder, good pinch sea salt. The mushrooms give a rich brown colour.

So I usually use half veg allowance for mushrooms, perhaps bok choy, small clove garlic, spices and 3/4 cup water, simmer gently about 10 minutes then lay chicken on top so it steams and doesn't toughen until almost cooked, then pull off stove and let in all rest in saucepan for 5 mins and by then chicken is cooked through.

Commercial stock is a no no.

BS

[Peter 14.7]

Thanks for the steam the chicken hint. I cook it in and it does toughen,

FYI my chicken and onion soup was yummy.

However are you able to make your stock and then drain away the vegs to use as a meal and hold the stock for another time?

Peter

[banana split]

I would imagine doing that would change the chemical balance of both meals.

BS

[asy]

YEah, I'd imagine that proteins, fats, and salts are leached out of the foods into the water. By reserving this water and consuming it at another time, you're doubling up on some things, but missing out on others...

asy

[Peter 14.7]

Can I drain Canned Tuna and use the brine in a fish base soup?

Peter 14.7

[minime]

I asked this question not long after starting the program. From memory the only stock I remember you could make is a fish stock from prawn heads?? and you can only then use the stock with seafood. In the same meal. So for example if you were having prawns (or other seafood) you could make the stock with the heads and use it in that meal...??

I think there was some reason why you couldn't make and then reuse a beef or chicken stock and it was something to do with the chemical balance.

Sorry that is quite vague but I don't understand / remember the reasons why.

[Peter 14.7]

Thanks Minime.

I dont know if prawn head stock is that appetising. And I get my prawn raw but peeled and headless. Will check my recipies.

Peter

[Peter 14.7]

My clinic says even the prawn heads are not allowed. Unless you count them as grams and then eat em.

Peter

[minime]

Yeah the whole prawn head stock didn't appeal to me either And there's NO WAY I'd be putting a prawn head anywhere near me

The other thing that I just remembered is that if you were wanting to make a vege stock then you'd have to weigh everything and include in your meal allowance - so it kind of defeats the point. You'd be basically making a soup. So whatever you make you'd have to use in the same meal.

I was hoping to be able to use stock cause I find cooking without sauces ie Soy, Teriyaki, Oyster, Sweet Chilli rather unappealing. That was pretty much what my diet consisted of. Chicken and vege stir fry with a bit of garlic, soy and sweet chilli.

I really do miss the soy. My clinic gave me a basic reproduction of soy recipe. It's balsamic vinegar with ground sage and salt. Not to sure about measurements but it seems to take the harshness out of the balsamic.

I also find that I'm experimenting a lot more with herbs and spices than I ever did. Not a fan of all of them - but at least it adds variety. I've also found that cooking with the low fat mayonnaise can be the base of a sauce as well.