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On 25/01/06 16:48 +0000, Simon Wistow wrote: > On Wed, Jan 25, 2006 at 05:21:13AM +0000, Simon Batistoni said: > > http://hitherto.net/writing/archives/2006/01/mushroom_and_st.html > > I'm intrigued that you don't sweat the onion, garlic and mushroom first. > > Doesn't that make the flavour quite harsh or does banging it into the > stock poach them? The time in the stock serves to poach them enough, yeah. The flavour of the onions and the garlic doesn't come through as overly harsh, since they have to compete with the Stilton. Others may find it not to their taste, and may prefer to sweat the veg. first. It might be of more use if you're not going to blenderise the soup at the end of cooking, since you'll be eating the bits of vegetable whole, rather than as part of the more unifrm blenderised mix. Or, uh, something.There's stuff above here
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