Celery And Rice Soup With Lemongrass Vegan Gluten Free Nut Free Soy Free Gluten Free Tom Kha Gai Thai Coconut Soup Dairy Free Tasty Yummies
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We are fans of stainless steel for practical cooking and silver pewter ceramic and other high quality weighted ladles for serving. Decorative handles shapes sizes a variety of exotic decorative metals and textures make choosing your soup ladles an artistic decision that will offer your table the perfect finishing touch. Spices: Often a soup aficionado s desire to tackle a new and exotic recipe may be cut short by the list of rare hard to find spices that it requires. The true soup chef must clear a shelf in their spice cabinet (freezing infrequently used spices will help lengthen their life) and expand on their spice inventories. The soup kitchen s spice rack should never limit ones ability to tackle a new and exotic recipe. Of course we are talking about real tasty good-quality Soups.
Cutlery: Every great soup cook must have at a minimum one high quality chef s knife and one excellent paring knife. Most on our team have 3-4 chef knives in their personal kitchens and swear they can t do without any of them. Having 2 quality paring knives should suffice. We prefer two chef knives Wustoff and Kershaw. These two knives are in the premium tier but not nearly the most expensive but just as high of performers. High quality knives will make your soup prep work much easier safer and enjoyable. We re often asked "what size of knife should my soup kitchen have?" We agree the choices can be perplexing but the answer is not exact. It depends on your hands. The best knife for you will fit your hand comfortably allowing for nimble work. If you have smaller hands you may find a 6-inch or 8-inch blade is perfect.
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It s tough to know all the right tools that a soup aficionado s kitchen should have. We ve pulled together a "must have" list for a well stocked soup kitchen. Now pulling together a well stocked soup kitchen is a snap! Stainless Steel Straining Equipment: The perfect soup strainer is used in a variety of ways. You ll need a chinois strainer which is made of fine woven metal mesh and is designed to remove all solids. You ll need a chinois to create smooth pureed soups or bisques. You ll also need two sturdy strainers for removing solids from your stocks. Making stocks in a pot with a pasta insert makes removing large solids (such as a chicken carcass) safer and less cumbersome. We suggest getting an inexpensive china cap strainer for removing solids from hot liquid when you re not using a large strainer.