Tips and Tricks from the Professionals
Soup
Milchsuppe is a meal infused with folklore, not least because of its association with Switzerland’s very formation. Some mornings around 08:00, after reading the daily prayer at Kappel Abbey in the canton of Zürich, retired pastor and part-time historian Susanne Wey-Korthals steps from the recess into the Alpine air, crosses the cloister’s Gothic courtyard and …
The soup shared by quarrelling Swiss politicians Read More »
As a retired chef (13 good restaurants over 3 global sites)..with no illusions, I have an ‘essential’ view. It’s easy. Save ALL cut-offs from vegetables except cucumber, celery leaves (bitter), potato peels (rot) , or anything you don’t want to ‘enhance’ you flavor with….say, cinnamon. Save ALL bones, no matter what carcass – they will …
My entire family has been preparing and perfecting pho our entire lives. We have enjoyed some of the best pho from restaurants in Vietnam, Little Saigon in Westminster, CA and in the kitchen of friends and family. This is how you differentiate great pho from good pho. THE BOWL Noodle soups are an art. Don’t …
That “stuff” is the miso, fermented ground beans or grain. The clear broth around it is dashi made from kombu or dried kelp, and bonito, which is dried, and sometimes fermented, tuna. The reason it forms those rather attractive ethereal shapes in the bowl is because of currents of hot dashi rising up the centre of the …
I always add Sichuan pepper chili oil. It really wakes up the flavour. Andy Clark
For soups the Persian combination of lime, tumeric and tomato adds a lot of flavour. Leslie Dufour
For vegetable soups, always sauté the veggies before you add the stock or the water. This method enriches the taste by allowing the flavors to blend, and reduces cooking time by 5 to 10 minutes. Mihaela Lica Butler
Gently simmer all soups and do not boil as it agitates the ingredients and creates “scum”. Mike Donnelly
For vegetable soups, always sauté the veggies before you add the stock or the water. This method enriches the taste by allowing the flavours to blend, and reduces cooking time by 5 to 10 minutes. Mihaela Lica Butler, author of ‘Garden Super Hero Tales’
When ladling, remember two points. First, “double dip, no drip.” To avoid dripping everywhere, ladle up whatever you need, then tap the very bottom of the ladle onto the surface to remove any excess liquid or sauce. Second, always tip the ladle toward you to pour.
Add cheese rinds to vegetable or meat broths for another dimension of flavor.Paul Virant – Vie, Western Springs, IL
For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.Shaun Hergatt – Juni, New York City