4 Secrets for a Perfect Soup
- Article Author: Anthony King
4 Secrets for a Perfect Soup
The first soup recipe dates back to around 6000 BC. It was the time when the first waterproof containers were invented. These are most likely made from think animal leather or clay. The invention of these containers allowed the boiling of water, which is then is the basis for the first soup recipe. During those times, soup is defined as broth or stock made from boiling either meat or veggies.
The word “soup” in soup recipe derived from translations that passed through three different languages. It was not until 1765 when the soup was fully recognized in the western culinary world although some secret soup recipe was made beforehand. This was also the time when the first restaurant that specialized in soup recipe was realized. From then on, soup recipes began a revolution, which gave birth to the variety of soup today.
In the past, a soup recipe will only involve hot broth. Today, some soup recipes are served cold while others are meant as dessert. Topography and climate played a vital role on the wide variations of secret soup recipes we have today. Also, fruits like watermelon are utilized by in secret soup recipes as an alternative to broth made from vegetables and meat.
However, be it for traditional, modern or secret soup recipes, there are common elements that need to be secured first in order to make a good soup recipe.
The first and perhaps most important is to season and flavor the broth before adding the meat or vegetable. This is probably the technique utilized by most experts in making their secret soup recipes taste great. By seasoning and flavoring the broth prior to the addition of meat or veggies, you’ll have a glimpse of what kind of taste it will leave in one’s mouth. Of course, we know that beef is beefy but if you add too much salt, beefy could become beef jerky. This is a good way of gauging seasonings if you are not an expert. In addition, it will allow the meat/veggies to absorb the flavorings you added; making beefy more beefy. It can ruin your secret soup recipe.
Another thing to remember is to not overcook ingredients containing large amounts of starch. The list includes potatoes, sweet potatoes, noodles and rice. When starchy ingredients are left to cook for too long, they can become saggy and mushy. They tend to too much water and long exposure to high temperature will leave them soft. The taste maybe great but the texture is least enjoyable. This can turn heads away from your secret soup recipe.
If possible, never use processed broth cubes. If meat and veggies are available, use them. This is common knowledge and is constantly applied to secret soup recipes. Remember that nothing tastes like the real thing. In addition, broth cubes contain too much salt and monosodium glutamate, which can cause cancer. The taste will also be artificial and will be easily detected by a seasoned tongue. So make sure to use proper ingredients. Remember that you are not cooking for yourself but will be serving the soup recipe to members of your family. You wouldn’t want to kill them, do you?
Soup recipes are made through the combination of ingredients like meat, vegetables, juice or any type of liquid, primarily, water. Soup, in the past, was only served hot. A common sight with soup is the addition of solid ingredients to a pan and then bringing it to a boil. The boiled down juices, which contain most of the flavor from the solid ingredients is known as stock or broth.
Secret soup recipes can be classified into two; the clear and thick ones. The French love clear soups. Some of their more popular clear soups are consommé and bouillon. Thick soups on the other hand, are categorized depending on their thickening agent. Starch, cream and flour are the common types of thickening agents used in soups.