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.
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