1. understanding soupSoup is a liquid food made from stock, meat, chicken, fish and added ingredients aroma.sup enhancer cans be said of dishes That are associated with the turn of dishes or as an appertizer and cans be a dish That contains its own or as a play course2. Soup functionon continental cuisine soup has the function- Generating appetite- An additional to the nutritional value- Neutralizing taste on the tongue3. soup-making materials• a key ingredient in soup is: stock.stock This greatly affects the quality of the soup that will be generated.There are two types of stocks: white stock and brown stock• filling materiala. ingredients derived from vegetable fields: vegetables and serelaliab. stuffing materials derived from animal origin: meat, poultry, fish, and type sefood.• Materials thickenerThickening agents consisting of flour, puree of most materials used in soup, milk, cream, and eggs• Materials for flavoring and aromaFlavoring and fragrance ingredient soup is: boutiqutte garnie, mirepoix, pepper, salt, etc.
4. basic recipe broth• white stock1. bone beef / chicken2. Mire poix:Onion 500 grCarrot 250 grCelery 250 gr3. Sachet1 bay leafThyme ½ grWhole pepper 1 gr6-8 parsley stems2 whole cloves4. Cold water 12 lt
Method:1. if the cow bones intact / length, then cut along the 8-10 cm, wash with cold water2. blanching the bones, how: put the bones in stock pot and pour in cold water until the bone because bones tergengang dirt will be easily dissolved in water dingin.panaskan stock pot into hot water when the dirt would harden and appear on the surface to form clouds, lower stock pot from the heat3. pour former water blanching and washing the bones with clean water4. put a clean bones in stock pot and pour cold water until covered bone, boil boil, lower heat to a simmer, wash foam-froth that appears as often as possible5. input mirepoix and sachet6. simmer according to the time requiredbeaf & FeAl 6-8 hourschicken 3-4 hours7. add water if necessary for bone remain submerged8. skim foam that arise during the processfilter, the stock is ready for use
• brown stock1. bone beef / chicken 6 kg2. Mire poix:Onion 500 grCarrot 250 grCelery 250 gr3. Tomato / tomato paste 500 grams4. Sachet:1 bay leafThyme ½ grWhole pepper 1 gr6-8 parsley stems2 whole cloves
Method:1. if the cow bones intact / length, then cut along the 8-10 cm, wash with cold water2. rooasting put the bones in the hot pan (400F/200C) and good premises coklatkanlah3. bone lift from pan and place in stock pot, pour water to close the bone, boil simmer, clean the dirt that appears on it, let the stock simmer tetpa.4. drain fat and fat remaining in pot. input mirepoix and sachetenter into a stock pot that has been in the Mire poix coklatkan, sachets and tomato produck5. Mire poix input into the residual fat in the oven and coklatkan6. input into the stock pot that has been dicoklatkan poix Mire, sachets and tomato products7. continue to boil simmer for a period of 6-8 jam.bersihkan dirt that appears on the surface.8. add water if needed for bone remain submerged9. filtered properly, brown stock is ready for use
