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Cooking 101: Cooking Techniques
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Seasoning a soup
Some cooks claim that the secret to a good soup lies in using a good stock. I think it lies in using salt.
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Cooking 101: Medium Sized Tip
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Minestrone
To make minestrone more substantial, small pasta shapes can be added along with any greens, but (and this is a BIG but) the pasta will not improve in the soup; it will turn flabby and, eventually, slimy. Therefore, only add pasta to the whole pot of soup if you intend all the soup to be served, or, if it is for a smaller group, to the amount of soup you are reheating and serving.
More Medium Sized Tips
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Cooking 101: Short Tips |
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To serve with soup
My favourite accompaniment to chunky soups is crusty bread or fresh sour dough bread.
Parmesan toasts & Croutons
Toast the bread on both sides. Cut off the crusts then split each slice of bread in half through the
middle. Cut toast into fingers and put them on a tray lined with baking paper. Top with parmesan and
cook in oven until cheese just melts. Serve hot. Excellent with tomato soup or vegetable soups such as
minestrone or spinach soup.
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Ingredients Explained
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Garlic
I use garlic in generous quantities twelve months of the year, but it's after Christmas that I really go to
town - that's when the new season's garlic is on sale. What will become the papery wrapping around each
clove is still supple and a little moist, and the fat white cloves are juicy and mild in flavour. There
is no sign of the sprouting centre which is an indication of maturing garlic, and no hint of acridity.
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Tricky Words
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Salt
The most indispensable ingredient in the kitchen, salt, when used correctly, is the cook's best friend. It draws
out those nuances of flavor which, had the food been left unsalted, may have lain dormant. Compensating for not
using salt in the cooking by sprinkling it on the cooked food is not the same. You are likely to taste only salt.
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Cooking 101: Which food, which wine? |
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Food and wine can both give us pleasure, but is this pleasure heightened when the two are in harmony?
This 90's dilemma is still hanging around food and wine clubs, seminars and tastings, and continues to
be discussed avidly around the dining table. [...]
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