2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
If the water with which the meat is poured, when it is boiled, is cold, a delicious broth is obtained, and from it a delicious soup and a delicious soup. While the water is boiling, a large part of the nutrients and flavors of the meat are extracted in it and a delicious broth is obtained.
Conversely, if the meat is flooded with hot or boiling water, the proteins on its surface are immediately crossed and it fully retains its nutritional value, but the broth becomes incomplete and tasteless.
This is the case when we want to prepare poultry or meat for a trip, for a trip, etc.
When does the soup cross?
When you do not know or do not follow a few simple rules for its construction.
The most important thing is to build up the soup only with egg yolk. The yolk is not crossed by the hot liquid; the protein is crossed. There is a danger of crossing even when the broth is not mixed quickly during construction.
The soup that has just been removed from the fire will not be cut if 1/2 cup of cold water is poured into the building. Add a little of the broth, stirring constantly, until the mixture is smooth.
Pour the mixture into the bowl, stirring the soup with the pouring spoon. Using a spoon, scoop the soup several times and pour it back into the bowl. Thus air enters the soup and it becomes not only smooth, but fluffy and thick.
When does the cream soup vegetables fall to the bottom of the pot or settle in the plate?
If milk and fresh butter as integral ingredients of all cream soups are added in the required proportion - 40 g of milk and 10 g of fresh butter per serving, maybe a little more, but not less than this amount, the cream soup becomes smooth and does not settle.
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