I have two questions.
Anyone know the best exact temperature of water to get the best flavor out of veggies such as carrots, onion, garlic, leeks for SOUP?
If the stock recipe calls for 2 ounces of thinly sliced veggies( carrots, onions etc) simmered in 2 cups water for 45 min., could I cut the simmering time in half if I added 4 ounces of veggies instead of 2 ounces? I assume more veggies will extract more flavor to the water faster. Is that correct?
For ex. lots of books recommend simmering the water with veggies for 45 min. If I add twice the amount of veggies, could I cut the cooking time in half to 25 min to get the same flavor extraction as cooking for 45 min in the original recipe?
I'm asking this because I have made lots of Chicken broth for Ramen that has no other ingredients then water and chicken. I now want add veggies to the chicken broth to get the veggie flavor and want to know what temperature I should cook it at.
Also I'm wondering if I triple the amount of veggies in my recipe, if I can cut the cooking time to 10 min. instead of 45.
Edited by torolover, 06 April 2014 - 06:13 AM.