On today’s Daily Nugget, I reflect on the dinner I made the night before. As an entrepreneur and digital agency over it often seems like projects are never complete. Cooking offers me the gratification of completing a task and the ability to immediately experience the benefits.
On today’s Daily Nugget, I reflect on the soup I made last night. Here are 5 tips I learned:
1 – Smoke the brisket until it can be broken apart with the chopsticks.
2 – Cook the stock and the sweet onions alongside the brisket for a rich smokey broth.
3 – Roast the carrots during the final hour of smoking the brisket.
4 – Marinate the soft boiled eggs in shoyu and sake for at least 4 hours preferably overnight
5 – Use Thai Basil there is nothing like the sweet, basily flavor it gives the soup.
On today’s Daily Nugget I reflect upon what it takes to make a great fish soup.
#1 – Use a neutral-tasting firm fish like Alaska Cod
#2 – Sautée the onions with one strip of bacon cut into 1-inch pieces. Subtlety is the key here. Resist the temptation to use more than one strip.
#3 – Remove the skin from the tomato before dicing.
#4 – Use a wine that is high in acid like a Bordeaux Blanc. Stay away from the oak.
#5 – Use quality shellfish stock. I use a paella stock.
#6 – Add the fish in the last 5 minutes cover the pot, simmer, and do not stir.
