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http://www.ozpolitic.com/forum/YaBB.pl General Discussion >> Chat >> Soup Secrets http://www.ozpolitic.com/forum/YaBB.pl?num=1441951801 Message started by Sprintcyclist on Sep 11^th, 2015 at 4:10pm

Title: Soup Secrets
Post by Sprintcyclist on Sep 11^th, 2015 at 4:10pm

A few years ago I got into making soups.
Heard some interesting stuff on the wireless about making soup.

My guidelines are:-
1/ Read the instructions a few times.
2/ Cut up everything required, make the vege/chicken/beef stock.
3/ Turn the big soup pot with glass lid onto about 1/2, 3/4 heat.
4/ Do the first cooking to make the base on a highish heat.
Normally onions, garlic, spices, maybe root veges.
5/ When you add the stock and bulk of the soup reduce heat to very low.
6/ We want it lower than simmering. We want it to sweat.
No boiling at all. Not even one bubble.
Steam wafting off at the most.
I turn the pot off for some time, then back onto very low for a wee while, then off again.

It's pretty good. A good soup takes over an hour.

Title: Re: Soup Secrets
Post by cods on Sep 11^th, 2015 at 11:22pm

whatever happened to opening a can???.... :) :)

Title: Re: Soup Secrets
Post by easel on Sep 11^th, 2015 at 11:40pm

You can buy this stuff that has salt, msg and dehydrated vegetables in it in powder form.

Considering vegetables are like 90% water or something, you can imagine the flavours you get out of 3 table spoons in 750mL of water.

Then you can add what you want for chewing. Such as undehydrated vegetables. Or meat.

On a cold day it's good with a teaspoon in a coffee mug and boiling water.

Title: Re: Soup Secrets
Post by issuevoter on Sep 11^th, 2015 at 11:44pm

What was that you were saying about sarcasm? Well, anyway I think good soup is what is left the next day.

Title: Re: Soup Secrets
Post by Sprintcyclist on Sep 12^th, 2015 at 12:13am

Some of my soups have .......... been requested by Section 31 !!!!!!!!!

I have been awarded the

for my soup supply.

Title: Re: Soup Secrets
Post by The Mechanic on Sep 12^th, 2015 at 4:10am

issuevoter wrote on Sep 11^th, 2015 at 11:44pm:

What was that you were saying about sarcasm? Well, anyway I think good soup is what is left the next day.

we never eat our soups or stews etc on the same day that we cook them... at least give it a day...

I use either our soup maker or pressure cooker to do soups... they are cooked within 30 minutes..

I don't make stock, as such..
I put in the ingredients.. sprinkle the stock and spices on top before adding the water to flush the stocks and spices into the mix...
:)

Title: Re: Soup Secrets
Post by Sprintcyclist on Sep 12^th, 2015 at 10:53am

A soup maker ? What's that, never heard of one of those.

We have a pressure cooker here. Pretty good aren't they.
I find it a bit 'touchy' on the timing. But then I have not used it very much.

Guess I am an old fashioned cook

Title: Re: Soup Secrets
Post by Steampipe on Sep 12^th, 2015 at 1:33pm

https://www.youtube.com/watch?v=7WRxEY8o3kc

Title: Re: Soup Secrets
Post by Sprintcyclist on Sep 12^th, 2015 at 2:04pm

I think the Soup Nazi would use pressure cookers for his soup.

Mechanic'ld know a good thing.