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Why William Pokhlebkin forbade his household to eat soup on the second day
People who don’t like soup don’t know how to make it. It seems that there is nothing complicated here: boiled meat, put the desired products in the broth and bring it to readiness. But no, it's not that simple. Although soupmaking It's really simple, but we break some rules over and over again, which makes the dish taste so bad.
And today's edition. "Site" It will tell you what principles you should strictly adhere to in order to cook a really tasty soup. And we will use the advice of one of the largest connoisseurs of Russian cooking - William Vasilyevich Pokhlebkin.
Only in a strong and happy family eat soup daily. The absence of this dish on the table is one of the first signs of family problems, said William Vasilyevich.
But as for cooking soup, the researcher and popularizer of cooking considered proper cooking of this dish a real art. Although he noted that in this case you will have to spend a lot of time and be extremely careful.
What you need to know before cooking soup Pokhlebkin believed that the most delicious soup is brewed in the smallest containers. And the more pot - the worse the taste of the dish. Therefore, it is impossible to take for cooking a pot more than 10 liters. And why cook soup with a stock, if the second day it should not be eaten.
William Vasilyevich was sure that the soup can not be heated. After all, even the most delicious soup in a heated form costs nothing. So you have to eat fresh. Or pour.
It is also important what kind of material is used. It is known that the best for soups suitable clay, stone or enameled dishes. But metal containers without any coating will negate the efforts of even the most talented cook.
Delicious soups They are also used in stone dishes (this is often used in the Caucasus). The value is not only the material, but also the thickness of the dishes, its heat capacity and thermal conductivity. It is believed that it is best to cook the soup in such a way that it barely boils on a very slow heat. Or not even boiling, but languishing.
It is important to guess the amount of food in such a way that you do not have to add or remove excess water. This will make the taste of the soup worse. Everyone knows about this rule, but almost everyone breaks it. And they violate both houses and catering establishments. That's too bad.
What rules should be taken into account when making soup?
We hope that with these recommendations soupmaking It'll make you even clearer. Don’t forget to add greens, sour cream, or any other supplements that rely on a prescription. Such a dish will be even more rich and tasty.
And today's edition. "Site" It will tell you what principles you should strictly adhere to in order to cook a really tasty soup. And we will use the advice of one of the largest connoisseurs of Russian cooking - William Vasilyevich Pokhlebkin.
Only in a strong and happy family eat soup daily. The absence of this dish on the table is one of the first signs of family problems, said William Vasilyevich.
But as for cooking soup, the researcher and popularizer of cooking considered proper cooking of this dish a real art. Although he noted that in this case you will have to spend a lot of time and be extremely careful.
What you need to know before cooking soup Pokhlebkin believed that the most delicious soup is brewed in the smallest containers. And the more pot - the worse the taste of the dish. Therefore, it is impossible to take for cooking a pot more than 10 liters. And why cook soup with a stock, if the second day it should not be eaten.
William Vasilyevich was sure that the soup can not be heated. After all, even the most delicious soup in a heated form costs nothing. So you have to eat fresh. Or pour.
It is also important what kind of material is used. It is known that the best for soups suitable clay, stone or enameled dishes. But metal containers without any coating will negate the efforts of even the most talented cook.
Delicious soups They are also used in stone dishes (this is often used in the Caucasus). The value is not only the material, but also the thickness of the dishes, its heat capacity and thermal conductivity. It is believed that it is best to cook the soup in such a way that it barely boils on a very slow heat. Or not even boiling, but languishing.
It is important to guess the amount of food in such a way that you do not have to add or remove excess water. This will make the taste of the soup worse. Everyone knows about this rule, but almost everyone breaks it. And they violate both houses and catering establishments. That's too bad.
What rules should be taken into account when making soup?
- Each product must not only be fresh, but also properly processed. All defects and damaged parts shall be carefully removed, cut and scraped.
- The shape of the vegetables is also important. After all, the speed of their preparation depends on this, which undoubtedly affects the taste of the final dish. Therefore, it is not only in decorative moments, as many believe.
- All the ingredients need to be put in the right order. Therefore, carefully follow the recipe. If this item is not taken into account, then some of the ingredients will definitely be digested, which is bad. After all, the soup should not boil for a long time - the fire should be turned off as soon as all the ingredients are prepared.
- Salt the soup at the end of cooking. However, salt should be added at the right time so that it is not too late. It is better to do this when the main products have only reached readiness, but have not had time to boil and can still absorb salt.
- Soup should not be left unattended. After all, for all the time of cooking, it must be tasted more than once, control the degree of readiness of some components in order to add others in time.
- Responsible should be treated to the last 5-7 minutes of cooking soup. At this time, you can adjust its aroma, give spiciness. And then the ready-made soup should be allowed to stand for 10-20 minutes without fire before pouring it on plates.
We hope that with these recommendations soupmaking It'll make you even clearer. Don’t forget to add greens, sour cream, or any other supplements that rely on a prescription. Such a dish will be even more rich and tasty.
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