I was making soup with my friend and we had an argument about how I strained the broth. I had made a chicken broth earlier by boiling a carcass that had pretty much meat left on it and strained the carcass out through a colander. We then added a bunch of lemon grass and other ingredients and simmered it for a while, intending to strain the pieces out after the broth was infused with their flavor.
When it was ready, I poured the flavor infused broth into the colander that held the chicken carcass still. The broth went over the chicken. He says this was really wrong, because the chicken would have absorbed much of the flavor we had just added to the broth. I say it might have absorbed some of the broth, but not any flavor from the broth that ran through the chicken. My opinion is that the result was maybe that we had a few tablespoons less of broth, but no effect to the flavor of the remaining broth. He says I altered the flavor of the whole thing.
So, what do you think? Did I ruin it this way? Or would pouring it over the chicken not have made a difference to the flavor?
When it was ready, I poured the flavor infused broth into the colander that held the chicken carcass still. The broth went over the chicken. He says this was really wrong, because the chicken would have absorbed much of the flavor we had just added to the broth. I say it might have absorbed some of the broth, but not any flavor from the broth that ran through the chicken. My opinion is that the result was maybe that we had a few tablespoons less of broth, but no effect to the flavor of the remaining broth. He says I altered the flavor of the whole thing.
So, what do you think? Did I ruin it this way? Or would pouring it over the chicken not have made a difference to the flavor?
