Interesting Facts About Soup

Soup

Interesting Facts And Tips About Cooking Soup

Soup is really astonishing and wonderful thing in the kitchen, of course, we are on a real, delicious, good quality soups speeches. It reduced level of primitive and tasteless meals if you prepared without adequate training, even more important, without an understanding of your specific properties. It is noticed that. To cook delicious soup for many cooks are more difficult than any sophisticated cooking court.

Not only market on casual days, but also a special days on market is a soup menu list, therefore in most have fallen, in a lax way soups cooked - What if a good plan result in any case not be easy to achieve: very often in the dining room and most die house soups is tasteless, disgusting food. They are eaten, because "we need soup to eat ", “need something to eat hot, ah”, "winter always need to eat soup, ah die,” and switch similar reasons, die very far from taste evaluation. And we are so accustomed to this that. Our banquet, meetings, dinner, parties, birthdays and Events switch is usually without soups. They are not used MedienG, because the food is “Easy to” and offer either an Entree or snack and hot, called "main course”. Meanwhile, cooked after cave rules and with a high level skill a soup - are a decoration and really the first court.

But a good soup to cook is a great art, for cooking it special attention and requires time. The main thing is that high quality. To soups to cook is more difficult than all other courts, because a wide variety of circumstances.

Briefly about the circumstances

First, you should know, they are, to a lesser extent get soups better than you are cooking. It is best to cook soup for not more than 6 - 10 servings at once, that is to say, in a pot to a maximum of 10 liters. Therefore, home-made soup, cooked for 3 - 5 persons is preferred, of each other.

The second basis for the soup dishes should always faience, porcelain, stone or enamel, but without any coating is non-metallic. This is not only material, coating and the protection of the inner surface of the shell, but also its thickness and its heat capacity and thermal conductivity. The slower and quieter Cooking soup, so that it tastes better.

On the third level you should be aware that the proportion of water in soups and other products must be weighed. 400 Cubic Centimeters or milliliters - with the end of the cooking time should not exceed the amount of liquid per serving 350. And at least 200 to 250 milliliters per portion. At the same time, during the cooking liquid, can not be emptied, registered, because they significantly affect the taste. But it is precisely this condition either almost never observed in the gastronomy or in the budget. Water and properly compensate for the other products in the soup is necessary before the beginning of the cooking, if you consider, how much water is in the cooking process from cooking.

Six rules that you need to know

There are six important rules on the cooking soup and you should be aware.

1. To cook soup with very carefully, because soups require high freshness of the products and careful treatment, elimination of all defects caused by the fact that clean, cutting , cockroaches . Products for the soup should not only to wash the dirt from outside, but from smell, that not everyone in the situation and are prepared to do. Cutting should be done carefully, so that each piece of meat, fish, vegetables, soups, must be fully pre cleaned, washed and dried.

2. You should know that you are cutting food, should be strictly on a form of cutting, the characteristic of this soup is observed since it affects the taste. This means that, in a kind of soup should the whole onions and added in another be hacked in a soup should be added a whole carrot, in other - diced or cut in half. This is not a decorative exterior difference, but the demands by the taste and the appointment of soup.

3. The next step will be for the addition of the products to the soup should be done in a particular order, so that none of the components will not be digested and ensure the whole soup not too long at boiling point, and hold up to a time, when all of its ingredients prepared. In order to do this, the chef should know, and I remember the cooking time for each product and each component.

4 - If you are using salt must be aware too late that soup should always be salted at the end of the cooking time, but not, in a period, the main products in your only cooked, but still not digested and in the situation, in order to evenly absorb the salt. If the soup too early salted, even if the products are hard, then cooked will be long and is too salty, such as the salt mostly remains in the liquid, and if you too late salted, then it is salty (liquid) and tasteless (thick) .

5. During the cooking process to ensure that cooking soup you must constantly monitor, do not give it escape is imminent, often taste, correction of errors in the time, the changing taste of the liquid, with the consistency of meat, fish and vegetables. That is why the soup is an inconvenient court for cooks, because it does not go away for a minute. In the housing and in the restaurant, which is often neglected in practice, so that the soup his fate. A good chef is not considered with the time, the cooking of soup and knows that these "losses" with excellent quality be repaid.

6. The decisive moment occurs after the soup usually boiled, salted and only a few minutes - 3-7 - its full readiness. During this time, it is necessary, said the chef - procedure to bring the soup" - enter it taste, smell, Sharp, depending on the nature and requirements of the recipe, as well as individual skills Koch , from his personal taste and wishes. This last operation can normally not be to everyone's taste, and only at this point can the soup thoroughly spoiled. Now, a chef with a refined taste during this last moment and brings a wide variety of ingredients, spices, a seemingly mediocre soup can transform into a masterpiece.

In the past, the soup is ready and removed from the heat, but then the actual head don't hurry, to set him on the table. He will pour it into a bowl, let it under the guise of 7 to 20 minutes, so that the spices and the salt evenly into the meat or other ingredients and imbued with the liquid part of the soup was watery, but have not purchased a beautiful jungle texture. This soup has a strong flavor, tenderness, softness, the right temperature, and also so that the institutions of touch, smell and digestion.