........a lot of flavor. And no matter how bad your math is, you will only have to remember one number: Ready! It takes 4 ounces of roux to thicken 1 qt. of stock. See, that's not so hard. What you need to understand is that ounces sometimes are different than "ounces". When chefs measure flour and some kind of fat to make roux, them weight it. If you have a scale in your kitchen, this is going to be easy. Just measure out 2 ounces of fat (butter, margarine, oil, or whatever) and 2 ounces of flour. What if you don't have a scale? Then the answer is 1/2 stick of butter and 6 level Tablespoons of flour. Weighing flour is kind of like measuring lead and feathers. Not even close.
Let's take a look at a simple recipe:
Cream of Mushroom Soup
Yield: 6 cups
1/2 stick of butter (or 2 oz. of butter)
1 small onion, diced small
2 cups sliced, fresh mushrooms
2 ounces all purpose flour (or 6 T. flour)
3 cups water
4 tsp. Chicken Base or Mushroom Base
1 T. fresh parsley, chopped
1 cup light cream
Directions: Melt butter in soup pot. Add onion and sauté until limp.
Add mushrooms and sauté 2 minutes. Add flour and stir to form roux. Slowly
add water and blend into roux until smooth. Add Soup Base and parsley. Blend
with whisk and bring to a boil. Lower to simmer and cook 5 minutes. Remove from
heat and add light cream. Serve.
Why does this work? Because the numbers work!
1. If you add the 1/2 stick of butter and the 2 ounces of flour, that equal=4 oz. of roux.
2. It doesn't matter how many vegetables are added to the soup in between the fat and the flour.....you still made a roux. It doesn't matter when they are blended, as long as they are blended.
3. The rule is "it takes 4 oz. of roux to thicken a quart of liquid to a medium consistency. Add the liquids in this recipe: 3 cups of stock + 1 cup of light cream= 1 qt.
4. This recipe yields 6 cups (not just one qt.) because you need to account for the volume of onion, mushrooms and roux....not just the stock and cream.
5. Now, let's see what you learned....If I had 2 & 1/2 quarts of Clam Stock and wanted to make New England Clam Chowder.....besides all the clams, onions, celery, seasoning and what ever I'm going to add to this stock for my soup....tell me how much roux I'm going to need to thicken this soup to a medium consistency? The first five emails I get with the correct answer is going to get a free 2 pack of 8 oz. Redibase.
6. There is no difference between thickening a sauce and thickening a cream soup. The numbers are the same.
2. Chicken Soup....The Jewish Penicillin
..... but is it really an effective cure for the common cold? The familiar stuff generates a great deal of controversy in scientific circles, as evidenced by the widely varying opinions and conflicting so called evidence.
Dr. Stephen Rennard, a specialist in pulmonary medicine, put his wife's grandmother's recipe to the test. He concluded that chicken soup inhibits inflammation of the cells in the nasal passage, reducing the symptoms of a cold. Yet, in the same article another doctor points out that any hot soup promotes mucus secretions that "soothe sore throats and coughs, and trap bacteria."
The jury still seems to be out. What seems probable is that while chicken soup doesn't cure a cold, it may alleviate some of the annoying symptoms that accompany a bug. At worst, the soup provides a hot, comforting meal and rehydration. So slurp up when you're feeling a little under the weather.
Stop in at: Cooksrecipes.com for a generous helping of Chicken Soup Recipes
3. What's Your Soup Sign.....
.......it's America's favorite variety of soup. The wittiest of all, chicken noodle lovers also are loyal, relaxed individuals who enjoy leisure activities, such as photography or quilting.
If your favorite is Tomato, then you fall under the most affectionate soup sign, so it stands to reason that you are a devoted pet owner. Tomato soup lovers have a lot of creativity, both in life and in the kitchen.
Chili Beef lovers are "hearty souls". You're most likely "one of the guys," since the majority of chili beef lovers are male. You are also part of the most competitive group and you are a bit of a social animal and the least likely to be a homebody.
If you see yourself as the sophisticated and intellectual type, then you must be a New England Clam Chowder lover. You rarely cook from scratch and prefer to eat foods purely based on your taste preference. You are optimistic, competitive and sometimes a little sarcastic.
Want to learn more about your soup sign and the basis for such. Stop in at :
Soup Signs--The Science Behind It
..."When there's nothing too good for your baby, this may be just the labor of love you're looking for. Mightily extravagant, a pain to make, and definitely worth it. Serve this red and white Valentine Special, bubbly hot, for 2---with crusty bread and champagne, preferably by candlelight.......
So go get it at SoupSong.com and enjoy! Lobster Sweetheart Soup for Two
5. Hints & Tips in Soup Making.....Fresh ingredients are best, but some canned or frozen vegetables will work well, such as canned beans, frozen--corn, spinach, broccoli, asparagus, peas.
A hot soup will help recondition the palate between meal courses or after consumption of alcoholic beverages.
Ideally, cold soups should be served in chilled dishes.
If the soup is not intended as the main course, you can count on one quart to serve six. As a main dish, plan on 3 servings per quart.
To reduce the fat content, make the soup the day before, chill and scrape off the fat that rises to the top. If you don't have time to chill the soup, use an unprinted paper towel to soak up oil from the surface.
Savory soups and stews always taste better if made a day or two in advance and reheated just before serving.
Check seasonings of cold soups just before serving as chilled foods tend to dull the taste buds and will need more seasoning than hot soups.
Wine is a great flavor addition to soups and stews. When using wine or alcohol in soup, use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.
Beer is also a good addition to soups and stews. A good rule of thumb is 1 cup of beer to 3 cups of soup. For more information:
6. Tortilla Soup: The Movie and the Soup
...Tortilla Soup. It was great. Based on a 1994 film, Eat Drink Man Woman. Set in the Latino community of Los Angeles, a retired Mexican-American chef and father of three unmarried adult daughters, who has lost his taste for food meets an attractive grandmother who might have her eye on him. Yes, guys, it's a chick movie. Screen writer is a woman and the director also a woman....but guys...this is still a winner. The ending ties together well. Don't miss the beginning credits....it sets you up! It's out on video...