Soup Tureen
ABC of making soup
Lean, juicy beef, mutton, veal, and form the basis of all good soups, so it is advisable that these pieces, the designed to afford the richest succulence, and how are killed fresh. Stale meat makes it bad, and fat is not as well adapted to their production. The main art the composition is good rich soup, so to speak, of the different ingredients that the flavor may not be a rule over others and that all items of which it composed is, will form a pleasant whole. To achieve this, it must be ensured that the roots and herbs very well cleaned and the water is to reduce the amount of meat proportioned and other ingredients. Generally, one liter of water can to a pound of his flesh for soups allowed, and half the quantity for sauces. In making soups or sauces; gentle stewing or simmering is incomparably the best. It should be noted, however, that a really good soup never made, but in a well-closed vessel, although, perhaps greater digestibility obtained from a random contact with the air. Soups are to do usually take three to six hours, and are much better prepared the day before, they are wanted. If the soup is cold, the fat can much more easily and completely removed, and if it is cast, make sure not to the settlements on the bottom interfere with the ship, the fine so that they escape through a sieve. A Tami is the best filter, and if the soup is strained while it is hot, the Tamis or Cloth previously soaked in cold water can. Clear soups must be perfectly transparent, and thickened soups about the consistency of cream. To thicken and give body to soups and sauces, Potato-mucilage, arrow-root, bread-sawdust, isinglass, flour and butter, barley, rice or oatmeal, rubbed well together in a little water can be used. A piece boiled beef pounded to a paste with a little butter and flour, and rubbed through a sieve, and gradually to the soup included is an excellent addition be found. If the soup seems too thin or too weak, the lid of the tank should be removed and the contents allowed to boil to destroy some parts of the aqueous to have or some of the thickening materials, above mentioned, should be added. In the case of soups and sauces from day held day in hot weather should warm up every day, and in fresh scalded pans or tureens, and cooling in a cellar. In temperate weather, every other day is sufficient.
Various Herbs and vegetables for the purpose, soups and sauces needed. Of these, the most important, Scotch barley, pearl barley, wheat flour, oatmeal, bread, sawdust, Peas, beans, rice, noodles, macaroni, isinglass, potato-mucilage, mushroom or mushrooms, ketchup, mushrooms, parsnips, carrots, beets, turnips, garlic, Shallots and onions. Onion slices, fried with butter and flour until they are golden brown and then rubbed through a sieve, are excellent, the color and flavor of the brown Soups and sauces to increase, and form the basis for many of the fine set by the cook enjoys. The older and drier the onion, the stronger will be his flavor. Leek, cucumber, or burnet vinegar, celery or celery-seed pounded. The latter, though equally strong, does not convey the subtle sweetness of the fresh vegetables, and when used as a substitute, should be corrected his taste by the addition of some sugar. Cress seeds, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, savory and basil. As a fresh green basil is seldom to be procured, and his fine taste is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.
For the seasoning of soups, bay leaves, tomatoes, tarragon, chervil, Burnet, allspice, cinnamon, ginger, nutmeg, cloves, mace, black and white pepper, essence of anchovy, lemon zest and juice, and Seville orange juice, are all over. The latter gives a more refined taste than the lemon, and the acid is much milder. These materials, with wine, mushrooms, ketchup, Harvey’s sauce, Tomato sauce, combined in different proportions, with other ingredients in a crafted almost infinite variety of excellent soups and sauces. Soups that are intended to constitute the main part of a meal is, of course, should not like sauces, which are only designed to give a flavored relish to some particular dish.
About the Author
John Ugoshowa. For more information about cooking see the cooking section of The Free Ad Forum at: http://www.thefreeadforum.com/infowizards/CAT/Cooking_81_1.html
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