Beef Stew

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The family tradition is one of the most beautiful expressions of the kitchen. sharing of revenue and preparation techniques through the generations is one of the main methods of home cooking, a niche for himself in the kitchen. I know for me, while the words "grandma food" comes to mind, my taste and the sensation of light of consolation and inspiration! This budget is a tradition quite easily acquired pea soup with mass amounts of flavor and fragranceHRS and HRS Simmering. Grandma (or, as Beebe when I was a child, direct) manages a number of times a year and freezing for family and guests to visit as often as we eat. Traditions like this soup, are what made me able to understand it takes a lot of passion, experience, and ingredients to produce delicious soups and stocks.

Almost all soups begin with a kind of broth or stock, as a liquid (usually water are described) was enriched, aswith a certain taste. Several changes in stocks are the chicken, vegetables, fish, duck, lobster, asparagus, corn, etc. ... The list is constantly based on what flavor you want, and what the desired end result. The final taste that you are trying to reach are determined by how you treat the elements of the registration of your hand. For example: the chicken vs. chicken roast.

flavor development is very important to the success of aSoup or broth, which can be achieved in different ways. If the boss wants to be home to a rich, full bodied and spicy to make the soup, it is crucial for the components (meat and vegetables caramelize), wet, then "pan with a liquid (sometimes red or white) to increase the bit tasty bottom of the pot, and give a taste of the soup.

"It Mirepoix is a French term of the Foundation of almost all the soups and stocks. This isconsisting of a mixture of two parts onion, carrot and celery the part. Aromatic develop the flavor, your stock will be added to or improve the flowering flavors. The aroma may nclude: bay leaves, juniper berries, pepper, herbs do not onions or garlic.

Above all, we must determine what kind of actions we want tasty, then determine what the future of our precious liquid. Once you have all the components, you're ready to make yourStock and simmer. A cook at a temperature between 190-200 degrees, and most stocks have different times Simmering. See these examples:

Fish stocks ~ 1 hour and 30 minutes
vegetables from ~ 45 minutes
Chicken (poultry) shares ~ 02:00
(Large animal bones), stocks of beef ~ 6 hours (usually before the roast bone)

The final step is filtering or straining the right way. They are pure and beautiful as you are looking for more liquid, and must passthrough a sieve or "Mull" get rid of all impurities, and other ingredients. Its shares are now ready to be turned into a soup or sauce.

By definition, a soup is a food that is produced by combining ingredients such as vegetables and meat in stock or hot / boiling water until the flavor is extracted fullty, forming a broth. Traditionally, soups are covered in two groups: classified soups. The established French classifications of soupsBouillon and are consumed. soups, depending on the type of thickener used: the cookie molds pureed with cream thickens to classify, pureed soups are thickened with starch; soups are thickened with béchamel (a sauce thickened with milk red) and smooth thickened with eggs, butter and cream. Other ingredients commonly used in soups and broths thickened cereal, rice and flour. The word soup originates from "SOP", a fielda stew or soup, bread baked with pieces composed registered. The real importance of POS was limited to bread to soak Farm only.

seasonal cooking can be fun, and even if you do not experience all four seasons here in the sunshine state, I know, however, to anchor the ingredients to please his power and freshness of PEEK. Fall is by far my favorite season, and I like cooking and moresoups such as pumpkin or asparagus and a tomato soup with parmesan simple with lentils and barley.

See below simple recipe for pumpkin soup. It should only take 35 minutes to make and tastes great!

pumpkin, peeled, 1 piece
Chopped onion 1 piece
2 teaspoon nutmeg
2 tablespoons unsalted butter
Salt and pepper (to taste)
6 cups chicken broth

Cut the pumpkin into 1 cm wide. In a large saucepanMelt the butter. Add onion and cook until translucent, about 8 minutes.

-Add pumpkin and broth. Bring to a boil and cook until pumpkin is tender.

-Take the pumpkin with a slotted spoon and passed through a blender and give. You may need to get a little 'cooking water until the desired consistency add.

Return the squash mixture to the pot. Mix with dressing and season with nutmeg, salt and pepper. ---

Supplements for the soup can vary, as a suggestion, you can create a cinnamonflavored creme fraiche, chives or croutons Garnish the top with pumpkin

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