The food lab better home cooking through science ( PDFDrive ) 231
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (133.55 KB, 2 trang )
areatovolumeandmostpasteshavealreadybeencooked,
theprocesstakesonlyafewmoments—justuntilthespices
startsmellingfragrant.
Step5:AddYourLiquid
Yourchoiceofliquidcanhaveabigimpactonthefinished
dish.
• Chickenstock is an easy fallback and always a
good choice. It has a neutral, mild flavor thatadds
meatinessandsavorinesstoadishwithoutoverwhelming
any flavors. Likewise vegetable stock can bring similar
complexity, though buyer beware: unlike store-bought
chicken broth, most store-bought vegetable broths are
vile.You’rebetteroffmakingyourown.
• Vegetablejuice is what you want if you value
intensityofvegetableflavoroverbalance.Carrotscooked
andpureedincarrotjuicewilltasteinsanelycarroty.You
can buy many vegetable juices at the supermarket these
days, or juice your own with a home juicer. Mixing and
matching a main ingredient with a different vegetable
juice (like in my recipe for Roasted Squash and Raw
CarrotSoup)canleadtogreatendresults.
• Dairy suchasmilkorbuttermilkisagoodwaytoget
yourself a heartier, creamier dish, though dairy fat does
have the tendency to dull bright flavors. This is not
necessarily a bad thing: dairy is the perfect foil for the
intense flavor of broccoli in a creamy broccoli soup, or
tomatoesinacreamoftomatosoup,forinstance.
• Water is a perfectly fine choice if the other options
aren’tavailable.
Whateverliquidyouchoose,don’tusetoomuch.Usejust
enoughtocoveryouringredientsbyaninchorso.Youcan
always thin a thick soup out after blending, but reducing a
pureedsoupthat’stoothinisamuchmoredifficultthingto
do(ifyoudon’twanttoriskburningittothebottomofthe
pot).
After adding your liquid and main ingredient, bring the
souptoasimmerandletitcookuntilthevegetablesarejust
cookedthrough;youwantthemtobejusttenderenoughto
pierce with a knife with no resistance. For things like
carrots, parsnips, and other root vegetables, you have a bit
ofleeway.Overcookingwon’tbetheendoftheworld.But
for bright green vegetables like broccoli, asparagus, peas,
stringbeans,orleafygreens,youwanttomakesuretostop
cookingthembeforetheystartturningadrabgreencolor—
ifabrightlycoloredsoupissomethingyoucareabout,that
is.
Step6:PureeandEmulsify
Here’sthefunpart:pureeing.Thesmoothnessofyourfinal
soupwilldependonthetoolyouuse.
• Ablenderwillgiveyouthesmoothestresult,dueto
its high speed and vortex action. When blending hot
liquids, always hold the lid down with a kitchen towel,
start the blender on low speed, and slowly bring it up to
