7 tips to give soups and stews a fuller and deeper taste
Some dishes (such as soups and stews) seem easy to prepare. However, a small mistake in preparation can happen to anyone, which is a step towards the final dish of perfect taste. There are some helpful tips that can help you overcome some minor cooking difficulties.
- Light cooking on a low heat is desirable – cooking soup or stew on high heat ultimately gives a thick and concentrated dish with overcooked ingredients. Light cooking on a low heat makes it easier to blend the flavor with the liquid. That’s why the dish is ultimately tastier. It is recommended to cook this type of dish slowly at a lower temperature or medium heat without strong boiling.
- Vegetables in soups – some vegetables cook longer, so it is not good to put all kinds of vegetables in a pot at once. Thus, for example, broccoli and cauliflower will remain overcooked while potatoes will still be hard and uncooked. All fibrous and root vegetables should be put in the soup before the leafy vegetables. Root and fibrous vegetables need shorter cooking times.
- Salt in soups-salt is not good to put at the beginning of cooking soups and stews because all the foods are raw and did not let the juices and flavors. So the dish can be too salty. Do not overdo it with the addition of salt as salt can always be added at the end of cooking. Or later as needed.
- Pasta, rice and cereals – you should pay attention to the cooking time of these pasta, rice and cereals because these side dishes should be “al dente” but not harder than that. Every person with a little practice will know how to determine the cooking time. The instructions on the packaging can always help. Pasta takes about 10 minutes, rice will take at least 15 minutes and wholemeal rice will take about 45 minutes to cook.
- Sour cream in soups and stews – sour cream give a creamy look and a finer taste, but it does matter how you add sour cream to these dishes. Remove the pot from the stove for one minute if you add plain sour cream, as this will avoid the formation of lumps. Then stir in the required amount of sour cream. You can put cooking cream or sweet sour cream (because they do not form lumps) in the dish without removing the pot from the stove.
- Vegetable, chicken or other stock (fish, chicken, vegetable, beef) is the basis of a delicious stew. Water is usually not enough to have a delicious meal. Cooked and cooled stock can be divided into several portions and put in the freezer. Industrial foundation is also a good choice. Pay attention to the composition and amount of salt.
- The acidity of soups and stews is important – some people have a habit of adding one tablespoon of vinegar to stews or soups. Culinary experts say that by adding a little acidity (with vinegar or lemon juice) the dish gets a deeper and fuller taste.