What's the best way to blanch meats for Chinese soups? (cold water or boiling water or...?)
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- čas přidán 2. 07. 2024
- What is the best way to blanch meats for Chinese soups?
There's the age-old question of whether to blanch in cold water first or directly in boiling water, or do you add ginger or instant coffee?
And does it impact the way the soup tastes at the end?
Join me as I explore the more scientific answer and of course, from experience, what I'm finding about blanching meats in Chinese soups.
I will use this technique to blanch pork bones, beef bones, chicken (all parts), seafood (such as fresh conch, abalone, fish maw), duck, even fish (flash boil) and most organ meats (for sure!).
Do you blanch your proteins for soups?
If so, what's your experience?
Leave your thoughts in the comments below! Would love to hear them!
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Omg I was just wondering this and it popped up on my fyp!!
Great video! Quick question, if I start with cold water first to blanch for Chicken Soup (and then dump the water out afterwards and start new), will I lose more of that good Chicken essence (since the chicken is in the water for longer) versus a quick blanch with boiling water?
Also a great question! It's actually not too much essence that you're losing from a cold water blanch. Most of it is the loose blood, bones, skin, debris and in this case, allows the marrow to soften in the colder water first. This only applies to chicken bones. For using purely chicken breast, I don't even blanch at all! Hope this helps, but to be honest... I've tried both and equally tasty and dense (especially for double boils).
Do you skin your black chicken? I made it for the first time last night and put it all in a crockpot because I don’t have a soup warmer yet. But mine came out golden? But I skinned my chicken and cut it up. It was a little sweet.. I may have put like 30 goji berries in by accident 😅
I don't skin my black chicken. Black chickens don't seem to be as fatty as their white counterparts. Crockpot is perfect! And yes, golden soup is the color of black chicken... it is still the same color as chicken soup. LOL, yes, 30 goji berries is quite a bit! But sweet is good... what else was in there? And skinning and cutting up is perfect!
@@TheChineseSoupLadyCom I put in job tears and red dates too? I made it again yesterday and didn’t skin the chicken this time! It was good, but I think I added too much water. I’ve been seeing my Chinese Medicine Doctor and she is incredible. 6 generations and has a wall of all the women she helped get pregnant- it’s like a wall of the moms and their babies! Anyway I’ve got some serious dampness so your channel has really been very helpful to me. Especially with the diet changes and incorporating nutrient dense soups!! So thank you !
I’m curious why start with ginger or start with coffee ?
This is to get rid of that slightly metallic taste that sometimes comes with the meats in soups. The ginger is a Chinese method. The coffee is a Korean method. This is definitely used for fish to help eliminate the fishy taste before you use it in soups.
@@TheChineseSoupLadyCom that is so cool!! Thank you for sharing, I had no idea! Would it work for porridge too? I’ve been making Chinese yam (100 g), Job tears (50 g) and sticky rice (10g) porridge and it gets metallic tasting. One time I thought I needed to rinse the tears and sticky rice more before I boiled them but no luck. I wonder this this method would help in this case too?
@@zachp419 for porridge, you can add 2-3 slices of ginger. This will help eliminate the metallic taste as well. Or I add a bit of chicken stock to the soup base as well. Great question!
@@TheChineseSoupLadyCom thank you!!