Thickening SOUP .-- Although thin, clear soups, and some preferred in particular for its stimulating effect, a thick soup will find many benefits if they become an integral part of the meal. In addition to the substance in the soup, thickening, usually improves the taste, but most important is the nutritional value of foods. In fact, every time the soup is thickened, its nutritive value is determined by the ingredients are added in this way. It is therefore advisable to thicken soups, if you for any purpose other than the incentive effect.
Substances thickening soups can be material or starchy food or puree some food. Strength of materials commonly used for this purpose flour, brown flour, cornstarch, flour and arrowroot. Each of these should be soaked in cold water to mix the light, then add the hot liquid until the soup is stirred constantly to avoid clumping. Enough of the material force must be used to ensure consistency of soup.
Starchy food, a thickening of the inclusion of rice, barley, oats, pasta, tapioca, sago, and pasta. Unusual pasta, and many forms of luxury can be achieved, or the level of Italian pasta varieties are divided into small pieces and cooked with the soup. If any of these products can be used to ensure sufficient time before the soup is boiled away, so carefully.
Mashed beans, peas, lentils, potatoes, vegetables, and is especially suited for thickening soups, not just the sequence, but to add nutritional value and taste as good. Another excellent thickening may suggest raw eggs, then gently add to the soup just before serving it. Once the eggs have been used for thickening, the soup should not be allowed to prepare, because it may curdle.
MAINTENANCE STOCK .-- broth, as well as many other products can spoil. Thus, at least for a few days should be sufficient attention. At all times the vessel that the balance should be tightly closed, particularly in warmer climates, people should be as cold as possible. Floor difficult enough gelatinous consistency, which is cold for a better balance for the remaining liquid. The addition of salt or spicy flavor also helps maintain a balance of damage, because these materials as a preservative and to prevent the effects of bacteria, almost exhausted. Bacteria can be stored at the entrance of the soup, and not the fat must be removed, and it can provide a solid cake at the top. Regardless of which of these measures to prevent deterioration of the stock should have a boiling point once a day for several days.
As thickening soup
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