Letís cut to the chase; Stocks and Soups.
By Jocelyn Iyog
There is a wide array of stocks and soups out there among the world,
depending on what you are aiming for. A stock is usually and most easily
described as a flavored liquid, mainly used in the base of any soup.
Stocks are usually simply prepared with a variety of ingredients, using
water as the essential base. From there, your possibilities are endless,
from beef bones, chicken bones, to veggies such as onions, carrots, or
celery. Anything that gets your stove cookin!
Preparation of Stock:
When preparing your stock for your soup, one of the first things you
want to always remember is to always use cold water when you first
start. You will very briefly boil your stock, and once it starts to
boil, you will then keep it to a low simmer. This will keep the stock
from becoming cloudy. It is also important to be careful not to get
spice crazy and add to many spices to your stock, spices donít tend to
be added to the stock until itís prepared to be a soup. Salt is also not
added, because it causes your stock to become way too salty. Just keep
these simple steps and tips in mind when you are making your stock, and
you should keep yourself from running into any unforeseen issues!
The Nitty Gritty:
There are many variations and types of stock, to keep your mind from
overloading; weíre just going to talk about the five main stocks: beef,
chicken, and vegetable.
Beef stock is best used with meat and bones at the same time, stray
away from tender cuts of meat, and stick to cubed chuck steak or
something along those lines.
When it comes to chicken stock it is best to use the entire whole
chicken. Cut the chicken into standard equal pieces. You may also roast
your chicken beforehand if you are leaning towards a browner chicken
stock, rather than a pale stock.
When it comes to vegetable stock the classic mirepoix is used.
Mirepoix is simply a mixture of diced veggies, such as carrots, leeks,
celery and onions. Vegetable stock is perfect for soups such as
All about the soup:
Soups have been around for centuries as a staple food in our diet.
Soups make your tummy feel warm on a cold, cold day; a good hearty
chicken noodle soup is just the ticket to your way out of a cold or the
flu. There are loads of types of soups, many of the basic soups that we
came to grow up with and love, have been altered into many variations.
The chicken soup has been altered in a way that not only has noodles
mixed in there, but an assortment of different spices, and vegetables.
On any sea coast you can find a different array of clam chowder,
whether youíre looking for the New England or Manhattan style, neither
is hard to find.
So letís break it down shall we? Youíve got your clear soups, which
tend to use bouillon such as beef or chicken bullion, something the
French are responsible for. Then, youíve got your thick soups which can
be classified by what thickening agent is used to produce them. That can
range anywhere from purees to bisques. If youíre looking for something
unique, yet sweet, something for dessert, that will just dazzle your
guests; a light dessert soup might just do that trick. Dessert coups
tend to be made with milk, or coconut milk, with various types of sliced
fruit thrown into the mix.
So, whether youíre having an out of sortsí day, and youíre not in the
mood for cooking, or youíre stuck at home sick in best, soups are youíre
best bet. Or perhaps youíre planning a simple yet elegant dinner party,
throwing in a light soup as one of your main courses could be your
ticket to a memorable occasion. Just keep in mind, without the basis of
a stock, there wouldnít be a lot of choices for our soups. Happy