{"product_id":"2940046495126","title":"Introduction to Stocks and Soups: How to Make Healthy Soups and Stocks","description":"\u003cp\u003eIntroduction to Stocks and Soups - How to Make Healthy Soups and Stocks\u003c\/p\u003e\u003cp\u003eTable of Contents\u003cbr\u003eIntroduction\u003cbr\u003eWhat Goes in the Stockpot\u003cbr\u003eHow to Prevent Stock from Turning Sour\u003cbr\u003eHow to Make Good Stock\u003cbr\u003eBrown Stock\u003cbr\u003eWhite Stock\u003cbr\u003eHow to make A Meat Glaze\u003cbr\u003eMaking Perfect Soup\u003cbr\u003eSoup Classifications\u003cbr\u003eFood Value of Thick and Clear Soups\u003cbr\u003eEssentials of a Well-Prepared Soup\u003cbr\u003eWhy Does the Consistency Vary?\u003cbr\u003eColor\u003cbr\u003eLiaison\u003cbr\u003eVarieties of Liaison\u003cbr\u003eTips When Using Liaisons\u003cbr\u003eRoux\u003cbr\u003eProportions of Ingredients for Liaison\u003cbr\u003eConsommé\u003cbr\u003eBroth\u003cbr\u003eBlanching\u003cbr\u003eTraditional Mutton Broth\u003cbr\u003ePurées\u003cbr\u003eVegetable Purées\u003cbr\u003ePulse purées\u003cbr\u003ePea or Lentil Soup\u003cbr\u003eThick Soups\u003cbr\u003eCream Soups\u003cbr\u003eTapioca Soup\u003cbr\u003eBisques\u003cbr\u003eLobster Bisque\u003cbr\u003eHow to Sieve Soup Properly\u003cbr\u003eConclusion\u003cbr\u003eAuthor Bio-\u003c\/p\u003e\u003cp\u003eIntroduction\u003c\/p\u003e\u003cp\u003eNobody knows when human beings began to make stocks and soups from meat and vegetables. This secret is lost in the mist of the ages. Stock is a liquid which is obtained when you boil vegetable or meat over heat for a long time.\u003c\/p\u003e\u003cp\u003eThis is going to contain some of the most important and soluble nutrients and flavoring constituents of the foods which have undergone the boiling process. These nutrients have been extracted by prolonged and gentle simmering.\u003c\/p\u003e\u003cp\u003ehttp:\/\/www.123rf.com\/photo_14885901_vegetable-soup.html\u003c\/p\u003e\u003cp\u003eSuch a liquid is the foundation of soups, sauces and gravies in cuisines all over the world. The ancient Romans regarded a really good cook as a pearl beyond compare. Only he knew all about the herbs and spices which he was going to use in making a stock which would be then be used to make a gravy on which emperors would dine.\u003c\/p\u003e\u003cp\u003eSo is it a wonder that the first part of learning cookery is to know how to make a good stock.\u003c\/p\u003e\u003cp\u003eThe method of preparation is based upon the solvent action of the water and the prolonged application of moderate and moist heat. The gelatinous, lean and muscular tissue parts of the meat with a certain proportion of bone are most suitable to make the stock.\u003cbr\u003eIn ancient times, people who could not afford better cuts of meat, which went to the rich had to make do with the leftovers which were bones and pieces of lean meat. So it is natural that they tried to make these pieces very tasty by first boiling them in water. Then they added some herbs and some vegetables and then they added any available in gradient which could add to the rich flavor and aroma of something being cooked slowly on a fire.\u003cbr\u003eLo and behold, the first stock was made with the slow simmering of all these ingredients mixed together.\u003c\/p\u003e\u003cp\u003eThe importance of soup all over the world, especially in folklore cannot be disregarded. You may want to enjoy the traditional stories here about soup, from different parts of the world.\u003c\/p\u003e\u003cp\u003ehttp:\/\/www.pitt.edu\/~dash\/type1548.html#stonesoup\u003c\/p\u003e\u003cp\u003eHerbs and spices are not generally used for meat stock, nowadays though they were used in ancient times. Also, today they are added with discretion in fish and vegetable stocks, but like I said, in ancient times, everything went into the cooking pot and was stewed for a long time, before fed to a hungry family.\u003c\/p\u003e\u003cp\u003eThe vegetables should be fresh, not necessarily young and expensive and the trimmings and coarse stalks can be utilized. Ages ago, the food gatherer went hunting for roots, edible vegetables and other greens in the woods, and all of them were added to the cooking pot. Each portion of the plant including roots, shoots, and leaves, stems, flowers and bark if edible were utilized.\u003c\/p\u003e\u003cp\u003eThe vegetables generally used for making stock are carrots, onions, turnip and celery. Make sure that no flavor predominates.\u003c\/p\u003e\u003cp\u003eTurnip and celery, if it is old is particularly strong and should not be used in large quantities.\u003c\/p\u003e\u003cp\u003eVegetables are very absorbent of meaty flavors. That is why they should not remain too long in the stock while it is cooking. This is the same reason why cooks do not let them steep for long in the stock, after the stock has been removed from the fire.\u003c\/p\u003e","brand":"Mendon Cottage Books","offers":[{"title":"Default Title","offer_id":47067697152240,"sku":"2940046495126","price":2.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940046495126_p0.jpg?v=1764001524","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940046495126","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}