Best packaged stocks according to redditors

First, thanks to The Edgy Veg cookbook. This meal was my first time using this book and if just some basics went this well, I'm looking forward to the rest of her recipes!

We made her "Become a Master of Seitan: Chicken Burgers or Schnitzel" from page 38-39, the only difference being instead of making her vegetable broth from scratch we used the Orrington Farms chicken base, and instead of using a Dutch oven we threw it in the Instant Pot for 20 minutes at high pressure and allowed it 20 minutes of lapse time before releasing.

For breading, we made the "Eggcellent Eggless Dip" from page 35 (unsweetened soymilk and cornstarch, heated and whisked). Standard katsu procedure: dipped the seitan pieces into potato starch, then "egg" wash, then panko. Fried in vegetable oil.

For the curry, we used S&B Golden Curry, which surprisingly came up when I googled vegan Japanese curry! Pleasantly surprised to see it didn't have dairy in it (unlike you, Vermont Curry!). Sautéed potatoes, onions, garlic, and carrots, then followed directions on the curry box. Rice was just made as usual in the Instant Pot: water and rice, nothing fancy.

I would just buy whatever hot pot fits your lifestyle. For example, I don't suggest buying a butane stove if you have bad ventilation. I've used all kinds butane stoves, electric pots, etc. and they really make no difference on cooking the food and yes the elevation can be affected, but not so much where it's not enjoyable.

For soup base recipes, I highly suggest just buying premade soup bases. Premade soup bases are both convenient and taste delicious. Unless you cook a ton of Chinese food, you won't have to buy a ton of ingredients in large quantities just for your hot pot broth.

If you are going the typical Chinese hot pot flavors (herbal and spicy), my favorites premades are:

Herbal

Spicy

The spicy I linked is hard to find at times and sometimes I just grab whatever one I can find at the Chinese grocery store. I usually find most spicy premade ones to be pretty good across various brands, though herbal ones tend to be more hit and miss and I highly recommend you use the one I linked for herbal! The spicy one I linked is "mala" spicy, so that means it's a numbing spicy which can be unpleasing to a lot of people. If you want just normal spicy and no numbness, look at the ingredients and make sure there are no szechuaun peppercorns.

If you go the premade route and have a half/half pot, be sure to only use half of the seasoning! Each pouch is made for a full size pot. If you are going to go non traditional with your hot pot soup broth (tomato, tom yum, etc.), you might have to make your own hot pot broth as I don't really see much variety beyond spicy and herbal at the grocery store.

Bought this a few weeks ago on Amazon and it has great flavor. Would not call it a "chicken" flavor but better than vegetable bouillons I have tried.

You can always go with 13 Bean Soup Mix, and sub in Ham Stock cubes for the Hock and Vegetable Stock for some of the liquid. Toss in freeze-dried onion if you like.

There are a lot of bean soup variations; just make sure you remember little things like a strainer (for post-soak drainage), bowls/mugs and spoons (can't tell you how often I've forgotten something important and not noticed until at the hotel...), and any other added tools.

Sous vide is interesting if you want to do an artsy, fine-dining sort of thing as ChefSteps does here, but it won’t be any easier than the traditional method, especially if you’re trying to get a “classic” result. Personally, if I were looking to streamline beef Bourguignon, I’d look at doing it quickly in a pressure cooker, or doing it unattended in a (gasp) slow cooker.

But, if you want to do SV, I’d modify your plan a bit. For example, in step 3, are you planning to bag the meat, veg, wine, and stock together? That’s going to be a pain, and you’re going to need a big, strong bag and a huge container for the bath. Instead, I would cube and brown your chuck first, then SV it alone at 135° for 24 hours.

In the meantime, you can build your sauce with whatever recipe you like. With SV, you’ll lose evaporation and roastiness, so you’ll have to make that up elsewhere. Start with the pan from your pre-sear so you don’t lose the fond, then I’d go a little heavy on cooking the bacon and vegetables, and also sauté the tomato paste a bit. Then you can deglaze and reduce the wine, and put this mixture in the fridge for the next day.

When the beef is done, give it another quick sear, then leave it in the pan and add your wine mixture and some demi-glace and/or beef stock concentrate. Then add water to get the consistency you want and simmer for a bit to marry everything together. Correct for thickness, acid, and seasoning, and serve! (Somewhere in there you might want to do the pearl onions and mushrooms, too, either as part of the vegetables or separately like Julia. On a weeknight, I’d skip the pearl onions and throw the mushrooms in the with the other veg.)

My go to for Jameed is Amazon, where are you located in the U.S?

Jameed on Amazon

Here's how a lot of restaurants make their chicken soup:

https://www.amazon.com/Minors-Chicken-Base-16-Ounce/dp/B00J4B1JA6

If you make your own (I usually do), you should start with either (1) leftover roasted chicken parts or (b) as /u/ElectroFlannelGore says, brown what you have. Also, start with less water or reduce more.

Usually I just do a simple chicken stock like most people are saying and dip it with shacha sauce (mix with a raw egg and some green onions and you're good to go!). However, if I feel like it, I find a Little Sheep flavoring package from a chinese supermarket and use that (be sure to follow the ratios for water:package). http://www.amazon.com/Little-Sheep-Soup-Plain-130-Grams/dp/B004XXXLXI

I would consider going into other countries' versions of hot pot too: miso soup(japanese) with a ponzu dip. Or thai, which is my favorite (simple broth soup with a spicy dipping sauce). http://www.khiewchanta.com/archives/ingredients/sauces-pastes/homemade-spicy-suki-sauce.html

Enjoy eating hotpot!

Fast & light stove:

• Optimus Crux Weekend HE pot set (containing folding Crux stove, 220g LPG canister)
  
  
• Folding spork
  
  
• Light My Fire Scout firesteel (easily lights the Crux)
  
  
• All wrapped in an Optimus HEAT pouch.
  
  
• Mora Light My Fire Knife... could probably ditch it but it's a decent, light bushcraft knife.
  
  

  Longer trip or car-camping stove:
  

  
  Add the Optimus Polaris Optifuel and Optimus Burny to the above.
  
  

  Food/Water
  

  
  

• Mountain House freeze dried if fast and light; canned food for car camping.
  
  
• Small, single-serve instant coffee/latte pouches.
  
  
• OXO bouillon cubes (...open to alternatives as these aren't overly nutritious)
  
  
• Sawyer Squeeze if fast and light; MSR Guardian if concerned about viruses. Refilling hydration bladder in pack.
  
  

  Dishes
  

  
  This isn't gorram tea with the Queen. I eat out of whatever container the food was brought in, or the pot it was cooked in. I laugh nearly uncontrollably when someone pulls a coffee press from a hiking backpack.
  
  Check out reviews of instant coffees: http://www.huffingtonpost.com/2012/04/05/best-instant-coffee_n_1405887.html
  
  I'm not a coffee snob but if you are, Starbucks VIA has your back for fast-and-light camping.

I don't really have an exact recipe, but I can describe how I do it. After cooking the steak in a stainless steel pan, deglaze it with some brandy or cognac (watch it, it'll light up). I then add shallots and some butter for a few minutes on medium heat.

Then more booze, I add roughly equal parts port wine, balsamic vinegar, and beef consomme, or if you can find it, some beef demi-glace (you'll need a little beef or chicken stock too this way). Demi-glace is expensive, but the one in this link is borderline life changing.

It'll need some salt and lots of pepper. If you'd like to use regular red wine instead of port you can do that, and then throw in a bunch of cherries and mash them up while the sauce reduces (until silky). If you do this, you'll want to make sure to strain the sauce before using it. It's very delicious, one of the dishes people most frequently ask me to make them.

I use the same method and it comes out so good. Also love BTB. Much cheaper/better tasting than store bought stock. I do want to try this though. I hear it's is one of the best substitutes for a homemade stock.

This is a great chicken broth alternative and you'll always have it stocked in the pantry as it's a non-perishable powder.

https://www.amazon.com/dp/B00RXAK1PE

If you can get some chicken style bouillon to make gravy with, that would give everything a more poultry taste. Here is a simple gravy recipe: 911 Gravy Poultry seasoning will also help (it is just a blend of herbs commonly used on turkey).

Good vegan chicken style bouillons include: Better the Bouillon No Chicken Base, Edward & Sons Not Chik'n, and Orrington Farms Chicken flavored

that was my reaction to homemade demi glaze. I have had good luck with this prodcut

For adapting recipes for vegetarians I really like this stuff: https://www.amazon.com/gp/product/B00RXAK1PE?th=1

It's vegan chicken-flavored broth base that actually tastes good. Stir some into boiling water and use it in any recipe that calls for chicken broth. Super convenient and tastes so much better than any vegetable broth I've tried.

I used to sub in vegetable broth for chicken broth in recipes when cooking for my vegetarian gf, but the flavor always suffered as a result. Now I just use this and I really don't miss the chicken broth.

You're right. This one looks much better and has much better reviews. I think I'll get that next time.