There are a few posts regarding when to add oil to a pan, but I was wondering if the same applied to making soups with a pot. When making a fresh pot of soup, would I heat the pot first (using the ...
In soup recipes of Elizabeth David's French Provincial Cooking, the reader is often instructed to sieve to puree food multiple times with increasingly finer mesh. I suspect that such a sieve is rare ...
In Asian restaurants the soup comes with a flat-bottomed spoon. It seems awkward to use this spoon as one would a "western" spoon. Is there a special technique to using a Chinese Spoon? What is ...
Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with any reasonably fine sieve I filter out ...