Good soup

ABC making soup

  Lean, beef, lamb and veal are the basis for all good soups.  So it is advisable to purchase those pieces with the richest juicer, like the ones that were recently killed 

 Rotten meats make them bad, and the fats don't adapt well to making them. 

The primary art for good soup 

 The primary art in creating a good rich soup is to fit in with multiple ingredients that are not dominated by one flavor over another, and that all the elements that make up it are all acceptable.

To achieve this, care must be taken to clean the roots and weeds well, and that the water is proportional to the amount of meat and other ingredients.  In general, a cup of water may be allowed a pound of meat, half the amount for broth. 

 In making soups or broths, gentle or boiling cooking is unparalleled.  However, it can be seen that a really good soup can never be made but in a well-closed container, although greater health may be obtained through accidental exposure to air.  Generally, the soup will take three to six hours, and is better prepared the day before his wish. 

 When the soup is cold, the fat can be removed more easily and completely; and when poured, care should be taken not to disturb the sediment on the bottom of the container, which is so good that it will escape a sieve.  Tamis are the best strainer, and if the soup is tense when it's hot, let it soak previously in cold water. 

 Clear soups should be completely transparent, and soups should be thick around the texture of the cream.  

To intensify and give the body soups and broths, gum is used potato, arrow root, baking bread, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together.  

A piece of boiled beef will be found to the pulp, with a little butter and flour, rubbed through a sieve, and gradually combined with soup, an excellent addition.  When the soup appears too thin or too thin, the boiler lid should be removed, and the contents allowed to boil until some water parts evaporate; or some of the thickening material mentioned above.  

When soups and broths are kept from day to day in hot weather, they must be heated every day, placed in fresh pots or fried pans, and placed in a cold cellar.  In mild weather, every day may be enough.  Various herbs and vegetables are required for the purpose of making soups and broths.  Among the main ones are Scottish barley, pearl barley, wheat flour, oatmeal, baking bread, peas, beans, rice, noodles, pasta, isinglass, mucous potatoes, mushrooms or ketchup mushrooms, mushrooms, parsnips, carrots, beets, turnip and garlic  And the sauce and onions.  Onion slices fried with butter and flour until browned, then rubbed through a sieve, excellent for increasing the color and flavor of soups and brown sauces, and forms the basis of many of the soft taste that the chef offers.  The larger and drier the onion, the stronger its flavor.  Leek, cucumber, or burning vinegar; celery or celery seeds shelled.  The latter, although equally strong, does not convey the delicate sweetness of fresh vegetables; when used as an alternative, its flavor must be corrected by adding a little sugar.  Watercress seeds, parsley, common thyme, lemon thyme, orange thyme, complex oregano, sage, mint, salty winter and basil Since rarely fresh green basil is bought, and soon you lose its great flavor, the best way to preserve the extract is to pour wine on  Fresh leaves.  For seasoning soup, bay leaves, tomatoes, tarragon, cherry blossom, trumpet, spices, cinnamon, ginger, nutmeg, cloves, mace, black and white pepper, anchovy essence, lemon peel, juice, and Seville orange - juice, all taken.  The latter gives a finer flavor than lemon, and the acid is much lighter.  These materials, with wine, mushroom ketchup, Harvey sauce, tomato sauce, combined in various proportions, are manipulated, along with other ingredients, in an almost endless variety of premium soups and broths.  Certainly the soup, intended to be the main part of the meal, does not have to be flavored like sauces, which are only designed to give a certain flavor to a particular dish.