2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The taste of a soup depends on the raw materials used, its type and concentration. But last but not least, as the grandmothers say, it also depends on the skill of the cook. We can learn many of the intricacies of cooking from our grandmothers.
When we make soups and want to ensure good taste, they must first return quickly over high heat. Then continue cooking at a moderate temperature with a slight bubbling.
Decoctions, broths and soups are not good to prepare from marsh birds, game, marsh fish / carp, catfish / because of their heavy smell and bad taste.
If you cook game meat, it is an exception and must have gone through the marinade and matured in it to remove the odor.
In the preparation of soups and dishes should be used delicious broths, whose aromas and nutritional qualities give an irresistible taste. To obtain saturated decoctions and strong broths, first put the products in cold water and boil slowly. Then remove the foam and cook for a long time over medium heat.
You should know that when preparing the local broth, salting is at the end, and with fish - at the very beginning of cooking.
To make the soup tastier, we add construction to it. However, some soups conclude - like borscht.
The buildings are cold and warm. I make the cold ones from egg yolk and yoghurt or cream, we can use them mostly in the children's kitchen, as I explained in one of the recipes, due to protein allergy. The warm buildings are with yoghurt, flour and whole egg, as well as heat treatment.
Always build up the soups after removing from the heat and equalizing their temperature with that of the building.
Let's not forget that in soups and sauces the build-up must be added in a thin stream and with constant stirring. Under no circumstances should you heat them to boiling. All liquid dishes with built-in reheating directly lose their taste and can often be crossed.
This rule applies especially to children's kitchen. That is why the heating of already cooked dishes should be done slowly, on low heat or the preparation of baby food - in a water bath.
Part of the oil provided for soups should be added when it is ready or at the time of serving. This ensures proper intake of vitamin D.
It is an obligatory rule to strain and release liquid dishes - especially fish - from solid and indigestible ingredients.
The spices should be added so that they do not predominate in taste and aroma over the main product. They are added half an hour before cooking the products.
Bay leaf is placed only in soups to which wine or vinegar is added, and in very small quantities.
Black pepper is added to grains or freshly ground when served.
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