So, I tried a variant of that instant ramen stuff that I linked to earlier, and here’s the results:
My preliminary conclusions: the concept is not bad, but I need to work on it. The mushrooms came out fine for me, but not for everybody. I used a bit too much stock gloop. There is NO need to spice this in addition to the stuff that’s already in there. All in all, it’s certainly edible, but I don’t know if it’s WOW. Then again, I still need to eat better during the day, and soups are a good call, there. Guess we’ll see…
I like the concept of planning and partially preparing lunch ahead of time for portion control. What exactly happened to the mushrooms? And did you try beef jerky for the protein? [that was one ingredient that I really wondered how well it would work].
The mushrooms came out not-very-cooked, which I like but my wife doesn’t. The jerky seemed to work as functioned: it definitely absorbed some of the broth.
I may have mentioned this before, but I’ll say it again: pressure cooker stock is a whole other level of stock (it is to regular homemade stuff what homemade is to Swanson’s). Toss in 3 lb of chicken (I go with leftover carcasses from roasts, kept in the freezer) and 4 quarts of water, then bring to a boil with the lid on for an hour. De-pressurize (I go with running cold water in the sink) and then add a thinly-sliced onion, carrot, and any other veggies you want, along with a tablespoon of black peppercorns and 1 oz of fish sauce (optional). Put it back on the heat pressurized for another hour, then cool, strain, and store as per internet advice.
The pressure means the temperature gets higher, which means the veggies develop more flavor and every last molecule of collagen will be pulled from the meat and bones. Depending on the amount/type of meat you use, you might end up with an actual jello mold when it’s chilled, which makes for a luxurious (and healthy) final broth. You can freeze it in smaller gladware containers and then pop them out and store them in Ziplock bags for when you only need half a cup at home.
Really amazing stuff. Can’t recommend it enough.
I don’t have a pressure cooker, but I’ve done the same kind of thing with a slow cooker. Seems to have good results, just takes a while.
I’ve been turned on to a product called “Better Than Bouillon”. You should be able to find it where your market keeps the regular bouillon. It’s essentially jellied essence of cow. Makes for a very rich broth, au jus or gravy.
I was going to use that stuff, but I saw some Knorr concentrated individually packaged stock.