by Mike Churchill © 2007, All Rights Reserved
Ask grandma and she’ll quickly tell you time is the secret ingredient in well-made soup. Professional chefs and cooking school instructors agree. That’s because all the different flavors that go into the soup pot require time to defuse and meld. Tossing chicken, onions and carrots into a pot of hot water and serving it an hour later will not gain you many compliments. San Francisco culinary schools can show you why creating truly praiseworthy soup is an orchestrated event. It’s a process of combining various cooking techniques to produce a flavor that’s deep and rich. All this takes time.
For soup that truly impresses, a full-bodied stock is a must. Just like the foundation of your house, the stock is the b View the rest of this article
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