Woodridge-hospital.org Doctor and hospital care resources.
Top Hospitals Guide and Tips Finding Care
Articles Resources Directory
Woodridge Hospital - Doctor and health care resources Sitemap

The basis of all good soups

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies.

In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water.

Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition. When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.

Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to Google Adsense, do please browse for more information at our websites. http://www.dishadvice.com.


Marbella Hot Tub Benefits - Having a Hot Tub provides many benefits and these have been known to man since time Immemorial.

Whitening Teeth Get rid off all the dirt let your teeth shine - If you are unsure about which

Is the Acai Berry the New Elixer of Youth - In the heart of the Amazon Forest of Brazil an amazing berry was discovered that could well be the epitome of the fountain of youth - the Acai Berry.

What You Should Know About Herbs and Diabetes - Herbs are an essential part of anyone's diet.

Can Heavy People Practice Tai Chi - I've seen heavy people show up for classes and I've seen them improve the same as anyone else.

© Copyright woodridge-hospital.org All rights reserved.
Unauthorized duplication in part or whole strictly prohibited by international copyright law.