TL;DR: If I want the vibrant, mega-minestrone mediterranean tasting vegetable soup that Marco makes, is it only possible if I have Knorr stock pots?Essentially, picrel is some soup I made. It doesn't look at all like Marco Pierre White's vegetable soup. It's not inedible but it's not at all appetizing, much less as appetizing the way MPW's soup looks like in next post picrel. I fried the vegetables at mid-high heat (5/6) while stirring frequently so they were maybe 2/3 cooked through and looking vivid and vibrantly colored before I added maybe 800ml. of hot water with two chicken bouillon cubes, brought it up to the boil, and simmered on 2/6 (low heat) for ten minutes. Picrel was a few minutes after. What did I do wrong? How do I get Marco's results? We don't have Knorr stock pots where I live.
Video and recipe in question: https://www.youtube.com/watch?v=yeg67jnZozUPicrel is at the end of the video
>>21606682it seems like the problem you are having with it is getting the oil emulsified in the broth. i notice that you only cooked it with the broth for 10 minutes plus a few minutes till the pic. might need some more time. maybe his stock cubes are more acidic. did you put garlic in? how much did you stir. garlic helps emulsify. keep making soup try small tweaks that will improve emulsion make it better and better and better every time get it where you want it
just checked, knorr stocks has some citric acid in it so maybe even 3 drops of apple cider vinegar or 60ml tomato juice would slice that oil into the water much quicker. with sufficient stirring
>literal slop thread
>>21607130Homemade minestrone is not slop, see yourself to the dozen fast food threads for that.
>>21606682In the video he adds 4 stockpots and 1.5 liters of water, which is stronger than what the UK stockpot site says (1 for every 0.5 liters), so that’s probably going to give a strong yellowness rather than washing out the veg colors. Also he uses a ton of oil in the vid.Yours doesn’t look bad though. Maybe try reserving a portion and add more bouillon and salt and see how it tastes
Hi.Unfortunately, I've totally fucked up and just did the weekly shopping and forgot to fit in chicken broth in my list to retry the soup. So now I've got the cabbage, bacon, and everything here now. But I can't be fucked to go out just for some chicken broth. So, I've already fucked everything.>>21606913>olive oil and garlicYou add some oil and the garlic at the end. "It adds a Mediterranean feel" according to Marco. Even Ragusea says the garlic keeps its flavor better when you add it at the end (which it does) rather than boiling it. Please take a look at the video in the second post. It'll show you my process (and it will make you hungry and inspire you to cook some of the same soup too). The only difference is I do not have access to Knorr stock pots.>acidic stock potsPossible. I added lemon at the end but not much difference other than that mucho limón flavor.>>21607293>more stock pots and the Knorr websiteThe Knorr recipe is always watered down. Fewer ingredients, simpler process, less stock or bouillon.>"ton of oil" and add more bouillon and saltYeah. I may have not used enough oil. And for "more salt", bouillon in water is salty already, no? It tastes quite salty enough with the 800ml water and two bouillon cubes alone and then I added some salt to taste.So, the final problem is the freshness and color washing out from the veg. As I said, when frying them, it takes a long ass time to make, for example, the cabbage leaves brown. But as soon as you add water, everything's gray.So, for color, I'm thinking of taking a page out of Ragusea's book and adding a pinch and a half of turmeric. As minimal as possible as long as the color doesn't wash out.
I'm taking my answer regarding "stock pots vs. bouillon cubes" from this random Britbong Faggitor.https://www.reddit.com/r/AskCulinary/comments/1cyymux/what_does_1_stock_pot_mean/Top comment is Britfag saying a stock pot has a ratio of approx. 1 stock pot per 500ml, which is the same ratio on my bouillon cube packaging. So, it's not about water ratios or nothing. I think I'm going to try to look up the ingredients of a stock pot and that might be my answer to the differing results...
>>21607137He was probably being sarcastic but I personally hate veggies only soup, put some chicken in there or any other protein.
>>21607996Ragusea tried to make an all veg recipe. In his video he pulled out some chicken stock (and then threw it away as part of a bit) but I used chicken bouillon cubes instead of veg bouillon. I might try with the veg bouillon cubes sometime but for now I'm sticking to chicken.Given the recipe of Knorr stock pots, I may try adding a "thickener" picrel.I also have some old chicken thighs that need some longer cooking time so I might boil them in some water, fry some veg, and instead of using more water for the veg soup, I could add the chicken water/broth/stock/whatever it's called and then add the shredded thighs later.Of course, I'm the one being sarcastic about the chicken. I need the chicken thighs for lunch and I don't have enough money to have animal protein every meal until the end of the month so I'm stretching out my money's worth by buying older, on-sale chicken thighs and eating those for lunch and making Marco's veg soup for dinner with crusty bread.As much as I'd like to do the recipe I wrote above (of course boiling the chicken with aromats and herbs and not by itself) I can't afford it right now maybe. And soup for lunch AND dinner sounds like a suck-ass meal plan.
>>21608014I see, soup without meat/chicken for dinner makes way more sense. Also chicken thighs on sale sounds like an oxymoron in the sense that buying a whole fresh chicken will always be cheaper.
>>21606682Homemade soup night is always going to be inferior/make-do style of recipe if you aren't using your own homemade stock. Fact.But how do you make stock fast? Instant pot/pressure cooker. Using pressure for a measly 20minutes time is going to make a rich stock with the gelatin in the stock, but even better, using flavors you added, not just salt and msg.
>>21608050>a whole fresh chicken will always be cheaperI never calculate correctly how much meat vs. bones I'm buying when I buy whole thighs. In any case, I didn't check the frozen chickens but the fresh ones were 2.2kg for 10€ and the thighs I bought were 20% off for 2kg for 6.79€ so I bought the thighs.As anon below you mentions stock with gelatin, I don't have a pressure cooker (too much of a pussy and I live in a small dorm) but I will try to make some gelatinous stock. So, I might boi the thighs, gingerly remove the meat, and then break the bones open and boil them for hours. And then since I need the stock only for the next week, I'll just portion it out per day, freeze them, and drop them into the veg soup when and as needed. And add turmeric. And I think that will solve my problem, so I think that means this thread can slide into oblivion now.
