So I’ve been cooking for quite a bit. Some techniques I figured out on my own and
validated later by celebrity chefs in cooking channels. Some I learned through research and yes,
cooking channels. Some tricks I’ve yet
to be seen on TV or made known by any cooks.
So here’s what I’d like to share from what I’ve learned, tips that makes
cooking easier, more convenient and delicious for all us passionate cooks.
Simply dilute your beef stock in hot water. Once stirred and completely diluted, just add a handful of ice. The oil will immediately waxed out. And when it’s time to pour the stock into your dish, use a filter. That’s it!
P/s - if you'd like a visual reference, leave a message.
Pp/s - Tesco Malaysia beef stock cubes are pretty oiless so that's another option ;)
Oily, waxy beef stock “cube”
More often than not, beef cubes let us cheat. I’m all for making as much things from the scratch but let’s face it not many of us have the time to constantly brew our own broth and fridge for future use. So I cheat. Always! Well most of the time. And when I do, most beef cubes diluted in water will leave an oily surface that can make your soup or stews turn waxy on top. Sometimes I want to make clear clean soup where I don’t sauté anything but just boil my ingredients directly. Using oily waxy beef stocks kinda give people the impression that my dish is not wholly healthy, you know what I mean.
So I found a way to get rid of that waxy layer…
More often than not, beef cubes let us cheat. I’m all for making as much things from the scratch but let’s face it not many of us have the time to constantly brew our own broth and fridge for future use. So I cheat. Always! Well most of the time. And when I do, most beef cubes diluted in water will leave an oily surface that can make your soup or stews turn waxy on top. Sometimes I want to make clear clean soup where I don’t sauté anything but just boil my ingredients directly. Using oily waxy beef stocks kinda give people the impression that my dish is not wholly healthy, you know what I mean.
So I found a way to get rid of that waxy layer…
Simply dilute your beef stock in hot water. Once stirred and completely diluted, just add a handful of ice. The oil will immediately waxed out. And when it’s time to pour the stock into your dish, use a filter. That’s it!
P/s - if you'd like a visual reference, leave a message.
Pp/s - Tesco Malaysia beef stock cubes are pretty oiless so that's another option ;)
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