What happens if something that you normally boil in 10 quarts of water, suddenly finds itself in less than 2 cups? What will be different?
Travel with me on the road of kitcheneering experiment # 268 to find out.
served as a meal
served as a soup
This is what you need for 2 servings:
Pic3: raw oxtail
1 pck. oxtail, ca. 2.5 lbs.
Pic4: in a very small pot
Pic5: dehydrated veggies
Place the oxtail package in a 2-qt. pot.
It should fit, even if barely.
Add water to just cover the meat.
Since it is so tightly packed, 2 cups should do it.
Add S&P, spices to taste.
Add the dehydrated veggie mix for extra flavor.
I add this to almost every soup I make, but don't always mention it.
Pic7: all done
Pic8: a concentrated stock
Bring to a boil.
Be careful. This could easily boil over in that small pot.
Reduce heat and simmer over low heat for 3-4 hrs. That is 2 hrs. less than I would cook it in a 12-qt. pot, but this meat was fully cooked, very tender and very tasty.
Serve and enjoy.
YES, there is a difference.
- Amazingly, the cooking time was considerably shorter than with a large pot, much more than the obvious that 2 cups of water take less time to boil than 10 quarts. I'm not sure about the reason for this. I wasn't overcooking the others, because the meat was not done there after that same time.
- I finished with about 6 cups of a concentrated stock instead of 10+ quarts of soup, meaning that less of the meat flavor went into the liquid.
- That conforms my subjective taste test that the meat seems to be more savory than when cooked in the big stock pot. It's not anywhere like a good steak, but it's certainly not like some soup meats that have about as much flavor as a 5-day old chewing gum.