هل تشتهي أكل الملح بعد أكل الحلويات ؟ إليك السبب والتفسير

Lean, succulent meat, lamb, and veal structure the premise of every single great soup; in this way it is prudent to obtain those pieces which manage the cost of the most extravagant deliciousness, and, for example, are newly killed. 

Lifeless meat renders them terrible, and fat isn't so all around adjusted for making them. 

The vital workmanship in making great rich soup is so to extend the few fixings that the kind of one will not prevail over another and that every one of the particles of which it is made, will frame a pleasant entirety. 

To achieve this, care should be taken that the roots and spices are entirely all around cleaned and that the water is proportioned to the amount of meat and different fixings. 

By and large, a quart of water might be permitted to a pound of meat for soups, and a large portion of the amount for flavors. 

In making soups or sauces, delicate stewing or stewing is superlatively awesome. 

It could be commented, notwithstanding, that a great soup can never be made however in a very much shut vessel, albeit, maybe, more prominent healthiness is acquired by an intermittent openness to the air. 

Soups will, by and large, take from three to six hours doing, and are greatly improved arranged the day preceding they are needed. 

At the point when the soup is chilly, the fat might be substantially more effectively and totally eliminated; and when it is poured off, care should be taken not to upset the settlings at the lower part of the vessel, which is excessively fine such that they will escape through a sifter. 

A tamis is the best sifter, and if the soup is stressed while it is hot, let the tamis or material be recently absorbed virus the water. 

Clear soups should be completely straightforward, and thickened soups about the consistency of cream. To thicken and give body to soups and flavors, potato-adhesive, bolt root, bread-raspings, isinglass, flour and margarine, grain, rice, or cereal, in a little water scoured well together, are utilized. 

A piece of bubbled meat beat to a mash, with a touch of spread and flour, and scoured through a strainer, and step by step fused with the soup will be tracked down a brilliant expansion. 

At the point when the soup gives off an impression of being too dainty or too feeble, the front of the kettle ought to be taken off, and the substance permitted to bubble till a portion of the watery parts has dissipated; or a portion of the thickening materials, previously mentioned, ought to be added. 

At the point when soups and flavors are kept from one day to another in blistering climate, they ought to be heated up consistently, and put into new singed dishes or tureens, and put in a cool basement. In a calm climate, each and every other day might be adequate. 

Different spices and vegetables are needed to make soups and flavors. 

Of these, the chief is Scotch grain, pearl grain, wheat flour, oats, bread-raspings, peas, beans, rice, vermicelli, macaroni, isinglass, potato-adhesive, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shallots, and onions. 

Cut onions, seared with spread and flour till they are caramelized, and afterward scoured through a sifter, are superb to elevate the shading and kind of earthy colored soups and sauces and structure the premise of many of the fine relishes outfitted by the cook. 

The more established and drier the onion, the more grounded will be its character. Leeks, cucumber, or burnet vinegar; celery or celery seed beat. 

The last mentioned, however similarly solid, doesn't give the sensitive pleasantness of the new vegetable; and when utilized as a substitute, its character ought to be rectified by the expansion of a touch of sugar. 

Cress-seed, parsley, normal thyme, lemon thyme, orange thyme, tied marjoram, savvy, mint, winter appetizing, and basil. 

As new green basil is only from time to time to be acquired, and its fine character is before long lost, the most ideal method of safeguarding the concentrate is by pouring wine on the new leaves. 

For the flavoring of soups, narrow leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, highly contrasting pepper, the embodiment of anchovy, lemon-strip, and squeeze, and Seville squeezed orange, are completely taken. 

The last grants a better character than the lemon, and the corrosive is a lot milder. 

These materials, with wine, mushroom ketchup, Harvey's sauce, pureed tomatoes, joined in different extents, are, with different fixings, maneuvered toward a practically interminable assortment of great soups and flavors. 

Soups, which are planned to establish the key piece of a supper, unquestionably should not be seasoned like sauces, which are simply intended to give a relish to some specific dish.