www.public4you.fora.pl

melvinfh901t

n, juicy beef, lamb and veal, manner the basis of always good soups, it is advisable to buy pieces that cater the richest succulence, and current deaths. Rancid meat is bad, and fat are not as well suited for them. The elegant director of the proper combination wealthy soup, is so different from the proportion of ingredients that the flavor of an outweighing the other [link widoczny dla zalogowanych] and all its components, are in complete concert.
To do this, we must take concern namely the roots and herbs are perfectly clean and the water is proportional to the quantity of mutton and other elements. Typically, a quarter of the water May be allowed to a pound of meat because soups, and half the amount of sauce. In production soups or sauces, or simmering is incomparably better stew gently. This May, although, namely a agreeable soup can not be done, yet back closed doors, although, perhaps, greater wholesomeness is obtained by an occasional exposure to climate. Soups, generally 3 to 6 hours to do, and are much better prepared the daytime before they ambitioned. When the soup is cold, the portly can be many more lightly and entirely cleared, and when he poured outside, we must be detailed not to afflict the settlements in the bottom of the navel, which are so slender that can run via a sieve.
A sieve colander is the best, and whether the soup is strained when it is hot, or let the fabric screens first be soaked in cold water. Clear soups must be perfectly perspicuous, and thickened soups about the consistency of cream. To thicken and give body to soups and sauces, potatoes mucilage, arrow-root, raspings-bread, fish, flour and butter, barley, oats and rice, in a few water rubbed well together, are used. A piece of boiled beef beaten to a pulp with a little butter and flour [link widoczny dla zalogowanych], and rub through a sieve, and gradually merged with the soup is a perfect complement. If soup is also thin or too weak, the stopper of the boiler must be removed and the contents allowed to boil the water in some portions have perished, or thickening of the substances depicted upon must be added.
When soups and sauces are held journal in hot weather should warm up every day and put into fresh scalded pans or tureens, and placed in a chilly cellar. In hot weather, every other day may be ample.
Many herbs and vegetables are required in mandate to make soups and sauces. Among these are the main, Scotch barley, jewelry barley, wheat flour, oatmeal [link widoczny dla zalogowanych], bread raspings, peas, beans, rice, noodles, pasta, fish, potatoes mucilage, rise or ketchup fungi, mushrooms, parsnips, carrots, beets, turnips, garlic, onions and shalots. Sliced onions, fried with butter and flour until golden brown and then rubbed through a sieve, are peerless for increasing color and flavknow next to nothing ofups and sauces, brown and form the found of a massive number to enjoy the fine provided by the chef.
The largest and most dry onion, the more flavor. Leeks, cucumbers, vinegar or Burnet, celery or celery seed pounded. The latter, however equally strong, no apt give the delicate sweetness of the vegetables, and when used for a substitute, the savor must be corrected by adding a little sugar. Corn watercress, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter luscious, and basil. The fresh green basil is rarely to be acquired, and its flavor is lost quite fast, the best way of preserving the extract is at gushing the wine in the fresh leaves.
For the seasoning of the soup, bay leaves, tomatoes, tarragon, chervil, Burnet, pepper, cinnamon, ginger, nutmeg, cloves, mace, dark and white pepper, core of anchovy, the beverage and Seville lemon zest and orange - the juice is taken. This gives a fine flavor of lemon, and the acid is much milder. These materials, with wine, mushroom sauce, Harvey's sauce, tomato sauce, combined in different proportions, are, with other ingredients, manipulation of an about endless kind of excellent soups and sauces. Soups, form the main part of a meal, and naturally should not be flavored sauces, which are designed to give a special flavor to some trays.