Blading the cream in a hot soup is a result of temperature difference and inadequate toeing technique. When the cold cream goes to the boiling decoction, there is a violent denaturation of the proteins, which leads to delamination. Effect? Small cottage cheese floating on the surface of the soup.
To avoid this phenomenon, it is necessary to properly prepare the cream before adding it to the dish. Thanks to a few simple methods, you can effectively prevent lodging, even in the most delicate soups.
To avoid weighing, you must harden in advance cream. This process involves a gradual increase in the temperature of the cream. For this purpose, a few tablespoons of hot soup are poured into a bowl with cold creamstirring thoroughly. After reaching a uniform consistency, the cream can be safely poured into the pot.
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It is also a good solution to add flour to cream before hardening. Starch stabilizes the structure of proteins, preventing their denaturation. Alternatively, you can use mascarpone cheese, which does not require hardening And it perfectly gives the soup a creamy consistency. However, it is important to avoid boiling the soup after adding cream or its substitutes, which also reduces the risk of balance.
Traditional cream can be replaced with various ingredients that are equally tasty and often healthier.
- Natural and Greek yogurt
Natural yogurt is a popular alternative that gives soup a slightly sour taste. However, it is worth remembering to harden it. Thicker Greek yogurt also works perfectly, especially in light soups, because it contains less fat than cream.
- Mascarpone or cream cheese
Mascarpone cheese gives the soup a creamy consistency and a mild taste. It can be used both in a natural version and and with additions taste, e.g. herbs or horseradish. Earlier dilution of mascarpone with water or milk makes it easier to distribute it evenly in the soup.
A sour kefir or delicate buttermilk are perfect for cold soups and vegetable -based soups. These products also require hardeningto keep a uniform structure.
Milk is the simplest alternative to cream. Although it will not thicken the soup to such an extent, it will give it a bright color and a more delicate taste. For a more creamy consistency, you can mix milk with a little starch.
- Practical tips on the torture of the soup
- Always harden the add -on – Regardless of whether cream, yogurt or kefir is used, the gradual leveling of the temperature will prevent lodging.
- Avoid – After adding the terrible, the soup should only be gently heated to prevent it from boiling.
- Add the addition to the taste of the soup – sour products, such as kefir or yogurt, will enrich the taste, while mascarpone or milk will give it gentleness.
Replacing the cream with other ingredients This is not only a way to avoid being aware, but also an opportunity for experiments in the kitchen. Thanks to these advice, any soup can become creamy And appetizing without the risk of unsightly lumps.
Source: NowowoPuje.pl
