Knorr Seasonings
-
ammonite:
Same here! My eyelids will swell up and my palms and feet will turn red and itchy. Once even my windpipe swelled up after eating my neighbor's MSG laced fried chicken and my husband had to drive me to the nearest 24 hr clinic for emergency treatment.
:yikes: -
Funz:
Use thermal cooker...then don't have to worry.You sound like my mum. Haha.
We will all be going down the lift and she will suddenly wonder if she turned off the stove. And up she goes again to check only to find that it was all turned off.
I make soup everyday...not too much that we have to drink for few days.
But I realise pork ribs are quite tasteless after blanching. -
vinegar:
I rarely have any soup or other dishes leftover. Anything remaining will become DH's supper.
Jennifer,TheAnswer,
I also make the soup early in the morning,ard 7am.Start to blanch the spare ribs,throw in ingredients,soak the vege,cut the vege,garlic/onion...
Yes,i also multitask while waiting for the soup to boil.This somehow has become SOP in my daily life.
Soup->prepare ingredient->surf nets+watch a bit of AM news->do some hsework->soup complete->start to do frying,baking,etc->clean up->jogging->go out run errands->if buy frozen food or any dish nid to be steamed,come home again b4 pick up kiddo.
The only difference is i don't make soup everyday,I make soup alternate days.One big pot soup can last for 2days. -
janet_lee88:
i think so too....what other ingredient can replace pork ribs?chicken or ikan billis?
Use thermal cooker...then don't have to worry.Funz:
You sound like my mum. Haha.
We will all be going down the lift and she will suddenly wonder if she turned off the stove. And up she goes again to check only to find that it was all turned off.
I make soup everyday...not too much that we have to drink for few days.
But I realise pork ribs are quite tasteless after blanching. -
On the topic of MSG…
I watched a documentary on MSG the other day on National Geographic. The researcher did a test on a group of people who are allergic to MSG. They brought them to a restaurant and served them Chinese food (supposedly contain MSG; that’s why it’s known as the Chinese restaurant syndrome) that were not cooked with MSG but which was unknown to the participants. Majority had the Chinese restaurant syndrome. Conclusion: As MSG is also found naturally in food, if you are allergic to it, you will get the reaction whether it is in processed form or natural form.
I guess the problem with any processed food is the shocking amount of salt. -
I blanched pork ribs before I make soup…find pork ribs seem to have lost sweetness…so instead of blanching, I use salt to kill germs like what I do for chicken. Then wash off.
-
I think the blanching is for a cleaner taste and clearer soup, not for killing germs. After all you are going to boil the soup which will kill germs anyway.
-
janet_lee88:
I blanched pork ribs before I make soup..
How do you blanch? -
vinegar:
what other ingredient can replace pork ribs?chicken or ikan billis?
I use the portion known as muscle 肉. Will ask the butcher to cut into 4 portions.
Sometimes I use 猪尾骨
For ikan billis, I will add a cup of soya bean. Pan fry the ikan billis with little oil till fragrant, then add water to bring to a boil. Transfer to slow cooker and add the soya bean, boil for at least 1 hours on heat, then 2 to 3 hours on slow. I use this base soup in my veg stew or for yong tau foo. -
How to make fish soup without seasonings?
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register Login