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Sunday, 13 January 2013

Binding Thick Soups



When a vegetable, meat or fish pulp is improperly combined with milk or stock in making soups, they separate and the solid substance sinks to the bottom of the liquid. Starting out with the Veloute or Béchamel sauce (or one may add some flour or corn-starch) will overcome this. With many of these soups the reason for using the sauce, flour or corn-starch may not necessarily be to thicken a soup which the vegetable, meat or fish pulp has already made thick enough, but to blend the liquid with the solid so that all parts of the soup will have the same consistency.
©Al (Alex-Alexander) D. Girvan. All rights reserved.

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