[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 10 KB, 225x225, images (7).jpg [View same] [iqdb] [saucenao] [google]
16045005 No.16045005 [Reply] [Original]

I'm making beef n barley soup.

What's a godtier spice or ingredient that I can add to make the flavour pop?

I'm thinking star anise.

>> No.16045040

>>16045005
I would add a lot of black pepper. Sorry if this isn’t informative

>> No.16045045

>>16045005
whatever the fuck they put in oxtail soup seasoning, seriously.

>> No.16045068

A very small amount of cinnamon. Anise can go in too. This would be somewhat in line with the spices used in pho. You can still throw in stuff like dried sage or basil and it should still work well.

>> No.16045081

>>16045045
>>16045068
isnt oxtail soup a carribbean thing?
they'd probably put in allspice
a little bit of cinnamon brightens up anything.
I'm personally not a fan of anise.

>> No.16045097

>>16045040
Thanks, yep I've added some, I'll add more

>> No.16045101

>>16045005
bay leaf adds a nice undertone

>> No.16045106

>>16045081
Thanks, yea I'll put in a balance of allspice, cinnamon and star anise.

I wonder how orange zest would go?

>> No.16045131

MSG and a dash of white pepper

>> No.16045149

>>16045131
I don't have any msg buy I need to get some next time I'm at the Asian grocer

>> No.16045324

>>16045005
Aw shit, I just made pork and barley soup this week. Didn't take any pics but turned out alright. I used paprika and thyme, with a touch of smoked cayenne for a little kick.

>> No.16045337
File: 35 KB, 780x1165, MSG2.jpg [View same] [iqdb] [saucenao] [google]
16045337

>>16045149
Its @ Walmart, bud

>> No.16045507

What did you end up doing OP? Post results.

>> No.16045512

Marmite, honestly.

>> No.16045565

>>16045005
>I'm thinking star anise.

NO!

Use good quality beef stock or chicken stock, use a nice piece of chuck trimmed well and fat set aside, roast the barley to give it some extra nuttiness, carrots, onions, celery, tomatoes or tomato paste just a little for color, fresh parsley. Bay leaf is acceptable.

Here's a decent guide,

https://www.seriouseats.com/2016/10/how-to-make-beef-barley-soup.html

>> No.16045628

>>16045337
How do I use msg properly? Any time I add it to a dish or becomes extremely salty. Do I sub it for salt?

>> No.16045653
File: 90 KB, 699x463, 1619579296535.png [View same] [iqdb] [saucenao] [google]
16045653

>>16045565
Theres nothing wrong with anise anon. Broaden your horizons and learn how to build flavors better. I threw dried figs in my last batch and it was great.

>> No.16045676

>>16045628
I would, and have been using it like that. Dont really taste like anything on its own

>> No.16045678

>>16045005
red pepper flakes

>> No.16045718

>>16045005
Sear your beef for 6 minutes a side before cutting it up
Salt and pepper it well
Soy sauce
Worchestershire sauce
Thai fish sauce
anchovy paste

>> No.16045728

a few dashes of worcestershire sauce