How to cook a delicious soup fast and delicious?
Soup (from the French soupe) is a liquid dish (usually the first one), common in many countries. A distinctive feature of soup is, first of all, the fact that the soup includes at least 50% of the liquid (sometimes it is said that the rule "in the soup should be half a liquid" is used); In the second turn (for hot soups) - soup is prepared by cooking, in the vast majority of cases - in water.
Soup, as a dish in its current understanding, was formed no more than 400-500 years ago, with the appearance of strong, non-oxidizable and chemically neutral dishes, allowing to carry out the cooking process. It should be noted that in the East (Ancient China and neighboring regions) soups arose earlier, approximately 100 years before our era and again - in connection with the earlier occurrence of suitable dishes. This does not mean that earlier people did not use cooking - this method of cooking arose with the advent of clay and stone dishes (VV Pokhlebkin calls the latter the most suitable for making soups ). However, soup should be distinguished as a dish, where its constituents are inseparable parts that create a general taste, a common composition and simply boiled products or a mixture thereof, where cooking is only intended for the thermal treatment of the product. The resulting broth at the same time, at least in primitive times, was not used.
With the advent of dishes, acquaintance with faience and porcelain and cutlery soup began to spread first in Southern Europe in the XV-XVI centuries, and widely spread only to the XVII-XVIII century. Of course, the methods of cooking, the formulation of soups were formed earlier.
When housewives cook broth for soup, most often they wait for boiling, and then remove the foam. The formed foam is a coagulated protein. It appears when the meat is put in cold water and heated. Thus proteins and mineral salts pass into water. Broth is useful, so do not rush to remove the foam.
And if you send the meat to boiling water, these substances will remain in the meat. But you need to know that when cooking the last way, the broth will not turn out to be so rich.
If you want the foam not to rise, add a small peeled bulb to the pan. Interesting? Then we have some more useful tricks for you. Note!
How to cook soup fast and delicious
Put a lot of salt in the soup? Send him a gauze bag filled with rice.
If you cook meat on high fire - it will taste better than broth, and if on slow - the broth will get tastier.3
Do you know when to broth the broth ? Meat - 30 minutes before meat is ready, fish - at the very beginning of cooking, mushroom - 10 minutes before the end of cooking.4
If you forgot to remove the foam, pour a glass of cold water into the broth. The foam will rise and you can remove it.
To make the broth beautiful in color, it can be tinted with onion husks. It will also become more nutritious.6th
Want to improve the taste of meat broth ? Add garlic through the press at the end of cooking.7th
After making soup, if you put a bay leaf in it, be sure to get it.8
Give the fish broth to stand under the lid for at least 15 minutes and then strain it.
To make the soup thick, add the flour to it.10
If the broth has become cloudy, but you love the clear, then throw into the broth whole peeled carrots let it cook. The broth will become beautiful and transparent.
We hope that the tips for preparing soup and broth were useful to you. It was especially interesting to learn about the foam, was not it?
Via sovkusom.ru & wiki