Originally Posted by
corky
I suggest simmering rather than boiling. And be sure to add aromatics or it will be bland. If you don't want to roast a chicken just buy backs and wings and necks...they are the best for making broth. I still don't know why you are so set on making broth rather than using what you have but let us know how it turns out.
I still want to try and roast a chicken like in Amelie.
Originally Posted by
gfunkdave
I'd love to start buying the pre-minced garlic but a) it never tastes quite the same and b) I always hear Anthony Bourdain in my head saying that if you don't peel and chop your own garlic, then you don't deserve fresh garlic...
I use these for soup. I’m not sure if I even notice. All I know for sure is that I love the convenience. I’ll give it the fresh stuff a try and I also fear that it won’t dissolve in the boiling water. How can I get fresh ginger and garlic to dissolve?