Kestrel's Profile

Joined: September 21st, 2012

Carrot Soup with Miso and Sesame from Smitten Kitchen

This was one of the few Smitten Kitchen recipes that we really disliked. I do like miso, carrots, and all the other ingredients on their own, but together they just didn't work for us. I do remember I... read more >

recipe reviews (249)
book reviews (3)
useful review votes (19)

• Bookshelf Home
• Reviews
• Recipe Box
• Favorite Members
• Photos
• Covers

Kestrel's Reviews

2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating

Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®

By Melissa Clark
Clarkson Potter - 2017

I liked this broth; I used it to make an excellent soup (mushroom and thyme, my own recipe), and it also made a good broth on its own. I am noting the details here for my own reference and for anyone else that's interested. I used 2 packs of beef bones and 5 chicken backs. Roasted at 450 for 30 minutes. Placed in 6 Q instant pot with 3 quarts water and the remaining ingredients as listed (I would reduce salt next time a bit). Cooked on high setting 2.5 hours natural release. Total time including roasting was about 4 hours 15 minutes. More time needed to cool broth if necessary. Once cooled and refrigerated it gelled up nicely.

useful (0)  

A pretty good soup that was ready in just over an hour. I did omit the kombu as stated in the headnote. I found the final soup tasted good with just a hint of the ginger and spices coming through, so in future I will probably increase the ginger. Also, the soup was quite salty (even with low salt stock), so next time I would probably decrease the stock a bit and increase the water.

useful (0)