Mushroom And Coconut Milk Soup Vegan Gluten Free Nut Free Soy Free Cream Of Celery Soup Dairy Free Downshiftology
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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.
Six rules you need to know 1. Soups require high freshness of all products and careful handling removal of all defects by cleaning cutting scraping. Products for the soup should not only wash the dirt from the outside but from odor that not everyone is able and willing to do. Cutting should be conducted carefully so that each piece of meat fish vegetable intended for soup must be fully pre-cleaned washed and dried. 2. When cutting food should be strictly adhered to a form of cutting which is characteristic for this soup because it affects the taste. This means that in a one kind of soup should be added the whole onion and chopped into another; in one soup should be added a whole carrot into other - diced or halved.
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Staub is a less popular brand but also offers good quality. Your enamel coated cast iron pot is the best conductor of heat available and will allow you to cook on the stove top and in your oven all during the same soup creation without switching pots. Some chefs prefer the uncoated cast iron dutch oven - they must like extra work since regular seasoning to keep the cast iron in prime working condition is required. Dutch Oven Stainless Steel: If you like great results AND want convenience we suggest a stainless steel heavy bottom dutch oven. The All-Clad is our favorite. These cook great in fact we believe they work just as great as the Le Crueset but allow for easier observation with it s light colored interior. With this dutch oven clean up is a snap. Frankly we love the All-Clad look and the brand is top notch.