Quart Dutch
The golfer tell you how to make the best soup
I am just a golf lover,and I will go to play it occasionally.Some times I will surf on the internet for the golf clubs for sale.Today I found some interesting.how to make the best soup.So now a golfer tell you how to do it.
First of all,prepare What You Need:
soup or stew pot,Dutch Oven,meat bones for stock,vegetables,herbs
The tips-Difficulty: Easy?Time Required: 5 minutes
Here's the step How to do it:
1.Make soup 1 to 2 days in advance to let flavors blend.
2.Reserve the vegetable cooking water and use in place of plain water to improve soup flavor.
3.Shin, marrow, neck and oxtail bones are best for stock flavoring.
4.Veal knuckles are best for making jellied stocks.
If soup tastes thin or weak, add bouillon cubes or powder as a strengthener.
Cool soup uncovered as quickly as possible by placing pot in sink of ice water.
Cold soups dull the tastebuds and usually need more seasonings than hot soup. Taste and adjust before serving.
If using beer or wine in the soup, reduce salt slightly.
Wine added to soups should be done shortly before serving and do not let it boil.
Too much wine will make soup bitter. 1/4 to 1/3 cup per quart is plenty.
When reducing or boiling down a soup stock, do not add salt until the end.
If soup is too salty, add half a peeled raw potato and simmer about 15 minutes to absorb excess salt and then remove potato.
1 teaspoon of sugar or light brown sugar will mellow the acidity of tomato soup.
Vegetable cream soups can be thickened by pureeing some of the vegetables with a bit of the liquid.
Add herbs at the end to preserve the most flavor.
Tips:
As a general rule, 1 quart soup equals 6 first-course servings or 3 to 4 main course servings.
Use a soup tureen when serving soup as a main course to lend elegance to the table and keep soup hot for seconds.
Match a light-flavored soup to a rich or spicy main dish and vice versa.
thanks for the help of the internet,I hope it could give you some guide by my words too.
more interest in www.golfwholesaleshop.com
About the Author
What should be the quart (volume) for the dutch oven?
I am planning to buy a dutch oven for the first time. I will make a lamb stew. But, I don't know how big the dutch oven should be. There are 3-quart to 9-quart dutch ovens. I don't know if I should get a 5, 6, 7 or 8 quart dutch oven. Judging from the amount and quantity of the ingredients, how many quarts should the dutch oven be able to hold? Thanks. The recipe requires:
•3 pounds lamb stew meat
•1/4 cup olive oil, divided
•6 large onions, quartered
•6 medium carrots, cut into 1 inch pieces
•8 small potatoes, peeled and cubed
•2 (14.5 ounce) cans beef broth
•2 teaspoons salt
•1/2 teaspoon pepper
•2 tablespoons butter
•2 tablespoons all-purpose flour
•1 tablespoon minced fresh parsley
•1 tablespoon minced chives
•1 teaspoon minced fresh thyme
•1 tablespoon mint
•1 cup dry red wine
I have a 5 quart dutch oven that I use all the time. My beef stew recipe has about the same quantity as your lamb stew recipe. It fits fine and I can even add dumplings on top near serving time.
Your recipe sounds delicious!
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