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Table of Contents:
- Can you reduce soup?
- What do you do if you put too much water in soup?
- How do you reduce soup stock?
- What are the basic rules of making stock?
Can you reduce soup?
Master reductions to produce rich, bold flavors Whether it is a soup or a sauce, by bringing the liquid to a rapid boil, it turns into steam and escapes from the pan, in turn reducing its original volume. The key to this technique is never to cover your cooking vessel, so put away your pot lids.
What do you do if you put too much water in soup?
First try to remove as much broth as you can with a ladle and let cook to make your soup reduce. Some cooks like to thicken their soup with flour or cornstarch to get a smooth result. If it is still too liquid, add pasta, rice, tapioca or potato to absorb the excess of liquid.
How do you reduce soup stock?
Reduction is performed by simmering or boiling a liquid such as a stock, fruit or vegetable juices, wine, vinegar, or a sauce until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture.
What are the basic rules of making stock?
The Cardinal Rules of Stock Making
- NEVER SALT STOCK. Ever. ...
- SKIM STOCK OFTEN IN THE BEGINNING. ...
- NEVER BOIL STOCK. ...
- THE BETTER YOUR INGREDIENTS, THE BETTER YOUR STOCK. ...
- STRAIN YOUR STOCK WHEN IT COMES OFF THE STOVE. ...
- ALWAYS DROP YOUR STOCK QUICKLY (UNLESS YOU'RE USING IT IMMEDIATELY) ...
- CAN YOU BREAK THESE RULES?
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