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THICK SOUP
SUBMITTED TO:
MR. MENARD ANGELO P. CASTILLO
SUBMITTED BY:
SITTIE ASHEA DISOMANGCOP
MARY CLAIRE ORTEGA
ALESSA LEANA MAZO
CLYSA MAE NACILLA
MARIANNE MOLOBOCO
10 - ST.LUKE
3 Types of a Clear
Soup :
Ingredients:
o
and knuckle bones
o
such as short ribs
o
vinegar
o
3 carrots, halved
3 onions, quartered
Sea salt
Procedures:
o
Let the broth cool and strain it, making sure all marrow is
knocked out of the marrow bones and into the broth.
Vegetable Broth
BROTH
Ingredients:
1 pound celery
3 cloves garlic
3 whole cloves
1 bay leaf
1 gallon water
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Remove leaves and tender inner parts of celery and set aside.
3. Toss onions, carrots, tomatoes, bell peppers and turnips with
olive oil. Place vegetables in a roasting pan and place them in
the 450 degrees F (230 degrees C) oven. Stir the vegetable
every 15 minutes. Cook until all of the vegetables have
browned and the onions start to caramelize, this will take over
one hour.
4. Put the browned vegetables, celery, garlic, cloves, bay leaf,
pepper corns, Italian parsley and water into a large stock pot.
Bring to a full boil. Reduce heat to simmer. Cook uncovered
until liquid is reduced by half.
5.
Ingredients:
5 cups water
into cubes
3 carrots, chopped
1 onion, chopped
Direction:
In a large saucepan over high heat, combine 4 cups water and
the chicken broth and bring to a boil. Add the chicken, carrots,
onion, celery and bouillon and reduce heat to low. Cover and
simmer for about 15 minutes or until the vegetables are soft.
CONSOMME
Shrimp soup
Recipe by: Jen
Ingredients:
Direction:
In a large saucepan over medium heat, combine chicken broth, beef
broth and shrimp consomme. Bring to a simmer, then strain.
Return broth to pot and add shrimp and dill. Heat through and
adjust seasonings. Garnish with chopped green onion.
Basic Consomm
Ingredients:
1 liter (0.3 US gal) of clear stock. Usually rich chicken or beef are
Directions:
1. Note that this article focuses on ways to make the job
of consomm production quicker. For example, the steps
cover using a slow cooker or a pressure cooker and ice
filtration to make this timeless dish much less hassle.
2 .Be aware that many cooks strive to make the soup as
clear as possible. Various complicated methods exist for
achieving this, which you might like to venture into at
some point. Getting it absolutely clear is a classic, tasty
and very impressive entre and is worth making for the
experience.
3. Decide if you want to make your own stock if you are
not using a pre-made one.This recipe can easily be made
over 1 or 2 days for homemade. In the next step, there is
a link to a recipe to make your own stock from scratch.
If using a quality pre-made liquid one from a tetra-pack
or a can, skip the next stage and move onto stage 8 after
heating your stock first. However, it doesn't always turn
out as clear or tasty as homemade consomm, unless
you can find one labeled as consomm quality. Someone
trained in cookery will always be able to spot a pre-made
stock from a can or tetra-pack, so be selective where you
use it.
Make a seafood, chicken or rich brown beef stock as per
your recipe, or click on this recipe.
If making a beef stock, ask your butcher to put aside the
bones with some cartilage and purchase about 500g of
shin meat extra (per litre) for using in the stock. (Both
can be very cheaply sourced from the butcher). Roast the
shin meat as per the recipe included with the
Ingredients:
2 cups water
Directions:
1. In a large skillet, brown ground beef over medium high heat,
stirring frequently. Add sesame seeds, consomm, and water. Bring
to a boil, reduce to a simmer, and cook for 10 minutes.
2. Add bean sprouts and green onions (and red pepper and
mushrooms, if using). Cook another 3 minutes. Serve hot.
Ingredients:
YIELD
1 gallon UNITS
10 egg whites
2 lbs lean ground beef
Mirepoix:
lb chopped onion
1
lb chopped carrot
1
lb chopped celery
1
teaspoon crushedpeppercorn
1
8 parsley stems
2 whole cloves
salt, to taste