A trick from the chefs of restaurants, so that the cereals in soups do not boil into porridge, and the broth remains transparent
What do restaurant chefs do so that the cereals in soups do not boil into porridge, and the broth turns out to be transparent?
In restaurants and cafes, unappetizing-looking muddy soups with boiled rice or pearl barley are not served. Always in the catering, the broths are transparent, rich and beautiful.
And all because the chefs in restaurants prepare all the ingredients for the soup separately, and then mix them and "collect" the soup.
For example, soup with rice on chicken broth is prepared like this.
First, cook a good rich broth on herbs and roots. A good broth does not need to be filtered.
While the broth is cooking, the vegetables are passed, they are added to the soup 5 minutes before cooking.
Rice is washed, soaked and cooked separately. The rice should get into the soup without excess starch, which gives stickiness. Pour rice into the pan at the end of cooking.
Next, the rice is mixed so that each rice is evenly distributed in the soup, greens are added, the soup is allowed to infuse and served on the table.
