How to cook a tasty soup quickly and tasty?
Soup (from fr. Soupe) - a liquid dish (usually the first), common in many countries. A distinctive feature of the soup is, first of all, the fact that the soup includes at least 50% of the liquid (it is sometimes said that when cooking, the rule “the soup should have half the liquid” should be applied); secondarily (for hot soups) - the soup is cooked by cooking, in most 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 that allow for the cooking process. At the same time, it should be noted that in the East (Ancient China and close regions) soups arose earlier, about 100 years BC, and again due to the earlier emergence of suitable dishes. This does not mean that previously people did not use cooking - this method of cooking emerged with the advent of clay and stone dishes (V. V. Pokhlebkin calls the latter the most suitable for making soups ). However, it is necessary to distinguish soup as a dish, where its components are inseparable parts, creating a common taste, a common composition, and simply boiled products or a mixture of them, where cooking was merely the goal of heat treating the product. The resulting decoction in this case, at least in primitive times, was not used.
With the advent of dishes, acquaintance with earthenware and porcelain and cutlery, the soup began to spread first in Southern Europe in the XV-XVI centuries, and became widespread only by the XVII-XVIII centuries. Of course, cooking methods, recipes for soups were added up earlier.
When the housewives brew soup broth, most often they wait for boiling, and then remove the foam. The resulting foam is coagulated protein. It appears when meat is placed in cold water and heated. At the same time, proteins and mineral salts pass into the water. The broth is useful, so do not rush to remove the foam.
And if you send the meat into boiling water, these substances will remain in the meat. But you need to know that when you cook the last way the broth will not so nourishing.
If you want the foam not to rise, add a small peeled onion to the pan. Interesting? Then we have some more useful tricks for you. Note!
How to cook soup quickly and tasty
Put a lot of salt in the soup? Send him a gauze bag filled with rice.
If you cook meat over high heat, it will taste better than broth, and if it is slow, it will taste better.3
You do not know when to salt the broth ? Meat - 30 minutes before the readiness of meat, fish - at the very beginning of cooking, mushroom - 10 minutes before the end of cooking.four
If you forget to remove the foam, pour a glass of cold water into the broth. The foam will rise, and you can take it off.
To the broth was beautiful in color, it can tint onion peel. It will also become more nutritious.6
Want to improve the taste of broth ? Add garlic passed through the press at the end of cooking.
After cooking the soup, if you put a bay leaf in it, be sure to get it.eight
Allow the fish broth to stand under the lid for at least 15 minutes and then filter it.9
To make the soup thick, add the browned flour.ten
If the broth has become cloudy, but you like transparent, then throw in the broth a whole clean carrot let it boil. The broth will be beautiful and transparent.
We hope that the tips for cooking soup and broth were useful to you. It was especially interesting to learn about foam, wasn’t it?
Via sovkusom.ru & wiki