The first course of soup or a meal can be the entire meal. A bowl of hot soup is ideal for heating in a cold winter's day, while a plate of fresh fruit soup or gazpacho may be perfect for cooling off a hot summer day.
"Soup" is a term used to describe a liquid diet from a combination of vegetables, fruits, meat and / or fish cooked in a liquid. This article describes some of the most communsmende changes in the soup and offer information and advice on the preparation, the storage house and soups.
General types of soup ...
Bisque - a thick creamy soup with seafood in general. New entry in use since May of poultry or vegetables instead of seafood. At one point Bisque is thickened with rice, but today is often thickened with Roux.
Bouillabaisse - a fish stew seasoned with fish, shellfish and animalsIder evils, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Broth and Bouillon (Stock) - A liquid thten tension is the result of cooking vegetables, meat or fish and other species in the water.
Fish soup - a thick soup or stew usually Chunky fish, potatoes and milk or cream. The word "soup" comes from the French word "hot", meaning that the boiler significaEsto cooking. Vegetables and fish cooked in a caldaia, which is known as a soup en. English-speaking countries (a corruption of the name of the pot or kettle in which it is cooked). Chow takes on the first preparation for the continent of North America were brought by French fishermen in Canada.
Consommé - a soup or vegetable broth filtrate served hot or cold as jelly.
Court Bouillon - a broth made of vegetables and herbs from the kitchen, usually an onion studded with a few whole kruidnagels, celery, carrots andRamidi herbs (parsley, thyme and bay leaf), perhaps with a little 'wine, lemon juice or vinegar for poaching, as fish, seafood or vegetables.
Cream soups - soups thickened with a white sauce.
Gazpacho - a soup made from a mixture of raw puree fresh tomatoes, peppers, onions, celery, cucumber, chapelude new, garlic, olive oil, vinegar and lemon juice is sometimes served cold, too can be served "Chunky Style ".
Gumbo - a Cajun / Creole delicacy of South Louisiana, with its rich history: wild game or fish (from Acadians), thickened with okra (African), file (the Indians) and / or red (in English). Gumbo is a soup of thick sturdy, with hundreds of variants, including okra and chicken sausage, shrimp and okra vayaMBO, oysters and seafood Gumbo Gumbo.
Soup - a soup of Italian origin with vegetables, beans and peas, pasta (eg spaghetti or macaroni) and fresh herbsthat in a soup of meat or vegetables.
Stew - a dish of meat, vegetable broth and a soup made of a combination of the stewing liquid and the natural juices of the food is cooked.
How verwijderenVet soup ...
Sopasiempre tasty and healthy, if the excess fat (grease) is removed during cooking and serving. Try one of the following techniques to remove the fat:
<> Gebl'odeur a large tablespoon of fat and browse Simmer.
<> While the canteen, thel luogola pot slightly to the side burner. The exterior is bold bubbling of hope on one side of the plate for easy removal.
<> A leaf of lettuce dropped in a pot to absorb the grease uitde higher.
<> To remove the last spots of fat floating on the surface, drag a clean paper towel is not printed on the top of the page. The oak is a maximum of nouvellestar oil.
<> Refrigeration cottis night soups and stewsBefore serving. The fat source and consolidate in a single layer on top. The fat can be eliminated by breaking into pieces and the immediate lifting of a spoon.
<> If in a hurry to pass through the fat in the soup, Ice Cube with a float in the soup and freeze to help eliminate the fat STSI.
If the soup is too salty ...
Try one of the following methods to corrigerscamper Sales:
(1) a series diNadir pelati raw potato soup and cook 10 to 15 minutes. Potatoes are the salt. Remove the potato before serving the soup. (Do not discard the potato - which is ideal for future use in another recipe.)
(2): Mix 1 teaspoon of vinegar and 1 c. Tea brown sugar for each quarter of the liquid.
For a thicker soup ...
The best method of thickening most soups and stews, you prévuijderen some cooked vegetables, puree in a blender and mescolarecla Return puree to soup. (Do not fill blender more than one third full with hot vegetables to avoid being burned by splashing hot puree.)
If the vegetable soup or short the person is in the soup, try a thickening of the following:
<> Make a paste of flour all-purpose mixed with broth or water twice. The Gera vloeistof flour 1-1/2 teaspoons of flour with 1 tablespoon of liquid for 1 cup of soup. Mix gently lpaste in Simmering soup and continue cooking for 5 to 10 minutes.
<> A Roux of butter and flour can also be used as a thickener. More Roux is cooked, the darker and more flavorful. Be careful not to burn or Roux gives the soup an unpleasant burned flavor.
<> Cream is another alternative, not only larger, but erichesse add to soups and luxury.
<> The suspension of corn starch, corn starch 1 part 2 shares deiquide ancheén thicken soup, Boil or the solution does not break.
Soup freezing and oven ...
Most of the soups and freeze. Consider the preparation of large quantities of soup to freeze over and serve at a later date.
<> Chill soup in refrigerator and skim the fat that rises to the surface before freezing.
<> May crèmee gel-based separation because of the soups. If the soup separately while th e furnace, beating with forzacon a whip or wire to try to mix in a blender for a couple of minutes to solve.
<> Heat frozen soup in the microwave or thaw at room temperature and heat in a large saucepan over low heat on stove.
<> In order to prevent over-cooking of ingredients such as starch from potatoes, pasta and rice, heat thawed soup only long enough to be very hot.
Soup Making Tips and more information ...
<> If the soup is not concessozione as the main course, with one quarter of the soup to serve six adults. As a main course, the plan of two portions in Quart.
<> A hot soup to restore the palate between courses of food, or after consumption of alcoholic beverages.
<> In theory, cold soups are served in chilled dishes.
<> Set assaisonnemenNo cold soup just before serving. Chilled alimentaireparties most boring palate and stagionatura, which will pius hot soup.
<> Keep in mind that herbs have a more intense flavor when added at the end of the long cooking process Thijen.
<> Delicious soups and stews always taste better a day or two in advance, cooled and again just before serving.
<> Wine is a beautiful addition to flavor soups and stews. When using wine in soup, use less salt, as the wine tends to intensify deutheid. The wine should be added in a rapporto more than 1 / 4 cup wine and 1 pot of soup.
<> The beer is also a nice addition to soups and stews. A good rule is 1 cup of beer, 3 cups of soup.
<> Freeze the liquid drained from mushrooms or canned vegetables for later use in soups and stews.
<> From liquids boil at lower temperatures at high altitudes, the cooking time should be extended to over 2500 meters in height.
<> SOEP stew and simmer during cooking, "buti "to a hard boil.
'It is soup yet? "
Of course, the better the soup broth and home with fresh ingredients, but this method requires much time and labor. If you want the time table parapreparar can be reduced by using frozen vegetables or canned broth and while providing an excellent product.
It fits very well remember "fast" really good soup recipe soup needs, because every time during the preparation of full flavor to develop. Continuing with the plan long enough for a good soup or stew.
Copyright 2005 Janice Faulk Duplantis
"Soup" is a term used to describe a liquid diet from a combination of vegetables, fruits, meat and / or fish cooked in a liquid. This article describes some of the most communsmende changes in the soup and offer information and advice on the preparation, the storage house and soups.
General types of soup ...
Bisque - a thick creamy soup with seafood in general. New entry in use since May of poultry or vegetables instead of seafood. At one point Bisque is thickened with rice, but today is often thickened with Roux.
Bouillabaisse - a fish stew seasoned with fish, shellfish and animalsIder evils, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Broth and Bouillon (Stock) - A liquid thten tension is the result of cooking vegetables, meat or fish and other species in the water.
Fish soup - a thick soup or stew usually Chunky fish, potatoes and milk or cream. The word "soup" comes from the French word "hot", meaning that the boiler significaEsto cooking. Vegetables and fish cooked in a caldaia, which is known as a soup en. English-speaking countries (a corruption of the name of the pot or kettle in which it is cooked). Chow takes on the first preparation for the continent of North America were brought by French fishermen in Canada.
Consommé - a soup or vegetable broth filtrate served hot or cold as jelly.
Court Bouillon - a broth made of vegetables and herbs from the kitchen, usually an onion studded with a few whole kruidnagels, celery, carrots andRamidi herbs (parsley, thyme and bay leaf), perhaps with a little 'wine, lemon juice or vinegar for poaching, as fish, seafood or vegetables.
Cream soups - soups thickened with a white sauce.
Gazpacho - a soup made from a mixture of raw puree fresh tomatoes, peppers, onions, celery, cucumber, chapelude new, garlic, olive oil, vinegar and lemon juice is sometimes served cold, too can be served "Chunky Style ".
Gumbo - a Cajun / Creole delicacy of South Louisiana, with its rich history: wild game or fish (from Acadians), thickened with okra (African), file (the Indians) and / or red (in English). Gumbo is a soup of thick sturdy, with hundreds of variants, including okra and chicken sausage, shrimp and okra vayaMBO, oysters and seafood Gumbo Gumbo.
Soup - a soup of Italian origin with vegetables, beans and peas, pasta (eg spaghetti or macaroni) and fresh herbsthat in a soup of meat or vegetables.
Stew - a dish of meat, vegetable broth and a soup made of a combination of the stewing liquid and the natural juices of the food is cooked.
How verwijderenVet soup ...
Sopasiempre tasty and healthy, if the excess fat (grease) is removed during cooking and serving. Try one of the following techniques to remove the fat:
<> Gebl'odeur a large tablespoon of fat and browse Simmer.
<> While the canteen, thel luogola pot slightly to the side burner. The exterior is bold bubbling of hope on one side of the plate for easy removal.
<> A leaf of lettuce dropped in a pot to absorb the grease uitde higher.
<> To remove the last spots of fat floating on the surface, drag a clean paper towel is not printed on the top of the page. The oak is a maximum of nouvellestar oil.
<> Refrigeration cottis night soups and stewsBefore serving. The fat source and consolidate in a single layer on top. The fat can be eliminated by breaking into pieces and the immediate lifting of a spoon.
<> If in a hurry to pass through the fat in the soup, Ice Cube with a float in the soup and freeze to help eliminate the fat STSI.
If the soup is too salty ...
Try one of the following methods to corrigerscamper Sales:
(1) a series diNadir pelati raw potato soup and cook 10 to 15 minutes. Potatoes are the salt. Remove the potato before serving the soup. (Do not discard the potato - which is ideal for future use in another recipe.)
(2): Mix 1 teaspoon of vinegar and 1 c. Tea brown sugar for each quarter of the liquid.
For a thicker soup ...
The best method of thickening most soups and stews, you prévuijderen some cooked vegetables, puree in a blender and mescolarecla Return puree to soup. (Do not fill blender more than one third full with hot vegetables to avoid being burned by splashing hot puree.)
If the vegetable soup or short the person is in the soup, try a thickening of the following:
<> Make a paste of flour all-purpose mixed with broth or water twice. The Gera vloeistof flour 1-1/2 teaspoons of flour with 1 tablespoon of liquid for 1 cup of soup. Mix gently lpaste in Simmering soup and continue cooking for 5 to 10 minutes.
<> A Roux of butter and flour can also be used as a thickener. More Roux is cooked, the darker and more flavorful. Be careful not to burn or Roux gives the soup an unpleasant burned flavor.
<> Cream is another alternative, not only larger, but erichesse add to soups and luxury.
<> The suspension of corn starch, corn starch 1 part 2 shares deiquide ancheén thicken soup, Boil or the solution does not break.
Soup freezing and oven ...
Most of the soups and freeze. Consider the preparation of large quantities of soup to freeze over and serve at a later date.
<> Chill soup in refrigerator and skim the fat that rises to the surface before freezing.
<> May crèmee gel-based separation because of the soups. If the soup separately while th e furnace, beating with forzacon a whip or wire to try to mix in a blender for a couple of minutes to solve.
<> Heat frozen soup in the microwave or thaw at room temperature and heat in a large saucepan over low heat on stove.
<> In order to prevent over-cooking of ingredients such as starch from potatoes, pasta and rice, heat thawed soup only long enough to be very hot.
Soup Making Tips and more information ...
<> If the soup is not concessozione as the main course, with one quarter of the soup to serve six adults. As a main course, the plan of two portions in Quart.
<> A hot soup to restore the palate between courses of food, or after consumption of alcoholic beverages.
<> In theory, cold soups are served in chilled dishes.
<> Set assaisonnemenNo cold soup just before serving. Chilled alimentaireparties most boring palate and stagionatura, which will pius hot soup.
<> Keep in mind that herbs have a more intense flavor when added at the end of the long cooking process Thijen.
<> Delicious soups and stews always taste better a day or two in advance, cooled and again just before serving.
<> Wine is a beautiful addition to flavor soups and stews. When using wine in soup, use less salt, as the wine tends to intensify deutheid. The wine should be added in a rapporto more than 1 / 4 cup wine and 1 pot of soup.
<> The beer is also a nice addition to soups and stews. A good rule is 1 cup of beer, 3 cups of soup.
<> Freeze the liquid drained from mushrooms or canned vegetables for later use in soups and stews.
<> From liquids boil at lower temperatures at high altitudes, the cooking time should be extended to over 2500 meters in height.
<> SOEP stew and simmer during cooking, "buti "to a hard boil.
'It is soup yet? "
Of course, the better the soup broth and home with fresh ingredients, but this method requires much time and labor. If you want the time table parapreparar can be reduced by using frozen vegetables or canned broth and while providing an excellent product.
It fits very well remember "fast" really good soup recipe soup needs, because every time during the preparation of full flavor to develop. Continuing with the plan long enough for a good soup or stew.
Copyright 2005 Janice Faulk Duplantis
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