Ask grandma and she’ll quickly tell you time is the secret ingredient in well-made soup. Professional chefs and cooking school instructors agree. That’s because all the different flavors that go into the soup pot require time to defuse and meld. Tossing chicken, onions and carrots into a pot of hot water and serving it an hour later will not gain you many compliments. San Francisco culinary schools can show you why creating truly praiseworthy soup is an orchestrated event. It’s a process of combining various cooking techniques to produce a flavor that’s deep and rich. All this takes time.
For soup that truly impresses, a full-bodied stock is a must. Just like the foundation of your house, the stock is the basis of your soup. If it isn’t robust, the end result will be weak.
Tips for Outstanding Stock
Rather than just boiling bones, vegetables and spices, take the steps to bring out as much flavor as you can. Roasting your vegetables and meat bones prior to boiling helps enhance the flavor. This is a technique professional chefs use in five-star restaurants in popular cities such as San Francisco. Culinary school instructors also teach this method because it produces superior results. All that’s needed is to coat the bones and vegetables lightly in olive oil, sprinkle them with salt and pepper, and place them in a shallow pan. Roast at about 400 degrees for 30 to 40 minutes.
In the meantime, deepen the flavor of your herbs and spices by toasting them. Place your spices in a dry medium-sized skillet and heat for approximately five minutes. No oil is needed because the heat from the pan will bring out the natural oils in the herbs. Once all your ingredients have been prepared, drop them into a large stockpot, cover with eight cups of water and let time have its way.
Place a lid on your pot and simmer the mixture for four hours, skimming the foam from the top of the broth every 30 minutes or so. Lastly, boil the broth over medium-high heat until it has reduced by half. The end result will be a stock even grandma would rave over.
Turning Stock Into Soup
Cooking school students are taught to use their imaginations when making soups. Begin with four to six cups of your homemade chicken stock then add meat, vegetables, pasta, beans, herbs or spices to create a masterpiece.
Again, remember to combine cooking techniques. Sear your chicken, beef or pork in a skillet with a little olive oil before adding to your soup pot. Also, deglaze the skillet with some white or red wine and pour the mixture into the soup for a real flavor boost. Saute or roast vegetables before adding them to the recipe as well.
Lastly, simmer the mixture for at least an hour to allow the flavors to blend. Another tip? Professional chefs and culinary school instructors top every bowl with freshly cut parsley, chives, rosemary or other herbs right before serving to brighten the soup and give it a fresh flavor.
Don’t rush the process. While making soups the old-fashioned way may require more time, your taste buds, your family and your guests will all thank you!
Mike Churchill provides online marketing support for California Culinary Academy in San Francisco. Cooking school applications are currently being accepted. If you love cooking & are in <a href="http://www.baychef.com/">San Francisco, culinary school</a> could be your next step. Visit us at <a href="http://www.baychef.com">http://www.baychef.com</a>.
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