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.
No comments:
Post a Comment