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As discussed earlier soups play a very major role in medicine especially in traditional Asian and African settings. The reason why the soups are held with such importance is because the herbs or medicine that are used to treat the patient are usually very bitter thus the need to neutralize them with simple soups to sweeten the taste. In the modern medical setting people are also advised to take soups with special ingredients so that they can recover fast. For people who have mouth conditions the very old people who cannot chew or young children who have not developed any teeth it is advisable to prepare simple soups for them because they are equally as good as solid food if well balance in nutrition. It is not everybody that has the idea or knowledge on how to prepare soups. If you are such a person you can buy recipe magazines watch cooking programs on the television or visit the internet for easy recipes on how to prepare simple soups. Soups are usually delicious especially in the morning because if you happen to take well balanced simple soups you can be able to spend the whole day without taking any solid foods. This is especially healthy for people on diet.
In Asia for example simple soups are based solely on broths whereby they are made and taken in the East Asia cultures. The soups do not normally contain things like cream or milk they are just simple soups. The soups are usually categorized in two main groups. The soup is either sweet or savory. Xian umami and the fragrance are the main components that determine the quality of the soup. Simple soups can be described as types of food containing a combination of ingredients such as vegetables herbs and meat with juice stock water or any other form of liquid depending on personal preferences. Simple soups are characterized by boiling the above discussed ingredients in liquid with the sole purpose of extracting flavor and nutrients. The most nutritious soup of all is the broth soup.
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Thus matters not only material coating and protection of the inner surface of the dish but also its thickness and hence its heat capacity and thermal conductivity. The slower and quieter boiling soup so it tastes better. Third the ratio of water and other products in soups must be exactly balanced. By the end of cooking the amount of liquid per serving should not exceed 350 - 400 cubic centimeters or milliliters. And minimum 200 - 250 milliliters per serving. At the same time during cooking liquid cannot be drained or added because it significantly affect the taste. But precisely this condition is almost never observed either in catering or in the household. Properly balancing the amount of water and other products in the soup is necessary before start of cooking considering how much water will boil away in the cooking process.