Principles of preparation of filling soups  See details »

 
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  • 00:00: I will not teach you specific recipe I I will not talk about grams and liters milliliters I'm not going to make you remember any figures I'm just going to teach you feel this I fingertips cleanse your brain from all culinary excess but in return I will give the principle only principles cooking delicious food I have today I go on principle as
  • 00:33: always at your principle because Here in the kitchen I work my principles cooking tasty normal human food today, the principle of cooking filling soup you certainly do not know What is fueling soup but I'm here to In order for you explain the principles of These soups and so guys filling soups a soup and where I know there's a side dish the word is not the edge We heard you do not know that as a side dish because side dishes that do not
  • 01:03: then what we thought in this classic side dish then that is something garnish the way It lies in the plate also all respectively imagine dish deep dish there Pour the broth and all that in this broth floats called Garnish soup broth I have prepared This is enough flavored chicken
  • 01:34: broth which suitable for two teeth for fungal and for boiling fresh cabbage we today we will consider broth because our topic today Still he soup yet even hot Well I shall put the two pots - I there will be two soup well, like I do Here in the pan one of the soups here they are two two heroines
  • 02:08: here and being so I decided the principle of We are here today as well mushroom will I take Now is the carrot characteristic vegetable filling soups rarely a filling soup do without carrots basic vegetables children book carrot We did not know what it is principled but carrots carrot
  • 02:38: Now my God no carrot is This principle between others need a carrot almost always it has Washed little like now carrot cards mostly already sold in stores We then pay I note it not further my although profits but because Why me now deliver moisture I hand it now brush my then wash my also before principle is not a divorce Water should be at the kitchen so the kitchen was dry here and morkovochku Now I shall clean
  • 03:10: I wash my carrot I immediately we will cut it well, how to cut a carrot and what principles slicing it whole huge guys Topic I all night you talk about how to cut the right products I are stacked in several minutes because I I can quickly you talk about
  • 03:41: what yes it is my principle, see Now I shall cut carrot to layers at an angle to the platelets to then cut it straw is my goal as I do not cut Police watch I have them to bend their buckle like that and my knife goes look here so in this respect fingers like this goes I adjust the knife slicing thickness never trimmings his nails because they tucked me do not you see and
  • 04:11: do it here tihorya see how I are nails it coming here so I I should never be Me and nail ball of your finger because it physically impossible Now I have turned Records and now I often part of the plate I will take and cut but already straws whichever is attach important Look, I'm not cut carrots here so why the way
  • 04:41: because so long straw is will hang from a spoon and there will be uncomfortable soup because principle and soups cutting products such that in a spoon I put all take spoon look at her and cuts so that is Everything fits here and all so I will not watch this too long for spoons course carrot will soft it will be here such but still these hanging clothes and
  • 05:11: carrots with tires not We need so pick I look angle I'll pick up the angle cut is not like that and like that a little bit under the angle, and then have it I will not be long or short and will normal carrot see also principle old chef Lazerson held at the knife in this knife there's a place which is called heel look here this little corner
  • 05:41: plays for outside the handle It called heel here This knife look no heel though it has no well it has so here principles cutting two knives differ apart this knife I cut like this to this knife I can pass just as well but this knife I
  • 06:11: cut even heel I can see cut Now this part of my fingers do not fight about table because the place there is this knife I cut can not I pounding on the board hands and the blade will not get the carrots have a look but the heel is not necessarily It must be for vegetables can be for all just meat then I will not cut heel if this knife mode
  • 06:41: I will cut the meat I eat meat as a usual knife and vegetables here there some fruit Hard fruits yes Apple tightly and even banana can be mild cut and the heel is It has been carrots Now Of course I take two onions bulbs here all usually there is no Wild principles no but the onion to clean well, always way more convenient
  • 07:13: chestit cutting two hand I cut it where there were places where We were to the river and where It was then stalk bow much efficient clean faster onion soups usually cut but again semicircles and there is a bulb most certainly semicircles cut would be necessary again to be hang with a spoon all these bulbs I will call average probably so I shall cut them semicircles as is
  • 07:51: Again, I'm going to work heel not to see noise onions so say such a thing that can cause tears but you know all this well before but that's just a little bit there 1 this time sprinkle some water on it's because that's our often we then a lesser degree will board in a lesser degree substances will be released in the air because they through the air and fall the eye is not the same as the otherwise Of course, if desired, can add
  • 08:22: celery general speaking filling soups celery rarely He comes up to prevent around and even pay Now there is no problem no so I I think that for Fido me this is now common piece for filling soups that we now we are considering it certainly is not of two but of vegetables three vegetables although there still here I'll take celery
  • 08:55: a little bit and did give least of all necessary take because he so fragrant that you can go too far so I am now I take now look two soup and again it cut today plates and then the plate will transform the salt has and now comes the need say time here Now the release of many 60
  • 09:27: It will be so naporstochnik you I turn to deceive primarily heating and let heat saucepan with broth and pancakes and hot Now I am taking pan's look I cook soups like court boil in a saucepan the truth and I have reason it appears pan well, because you do not need something prepare for the pan vegetable oil not so much because that's vegetable oil
  • 09:58: organic point of view it this solvent as gasoline and vegetable oil It dissolves in all the flavors of carrots onions and celery and then in contact already stock through vegetable oil de frame you all effectively fall into oil-free broth is it is impossible principled now only the fat can transmit sweet each other in other some places if you did not have time to write down is not
  • 10:31: remember, or even worse not understand anything explore this site and even dot ru there all there are and how you think that goes into the box forward I tell you Now you guys surprised today principled moment Onion is always the first look know I reached for one and
  • 11:02: because it is longer its aromas gives oil than carrots celery seemingly onions softer than carrot no sooner Onion is it too can all record and on the cuffs other places where You can record Now bow to me all you FSUs too onions all have onion smell all smell onions forward farther carrot and celery this is this is delicious
  • 11:33: and now you can have Gray often interfere it is necessary, we do not need Here the taste of fried we need a taste of vegetables polished vegetables not much fried Oil now I have here Now flavors very sorry that did not leaves little You see this pairs in But in the atmosphere of the kitchen because it would be necessary to be color I can not to avoid but oil I have here working vegetable oil
  • 12:03: I move it all rented I'll take the pan potato filling soups certainly they require potatoes no one said that but it is sure to Anyway our country accepted still cook filling soups potatoes on the already too I'm washed wet I'm not her cleaner then wash my 5 so as not to breed here excess moisture, we
  • 12:33: put in cold water they darkened I brush my 3 potato, we do not we have abuse potato but today I see now arises in team because I boil the broth 1 the broth is boiling today 2 boils broth let's you and I Now consider soup Fresh cabbage
  • 13:03: I followed her here it is, my dear cabbage We have and what we need put in a pot where I should repeat Find and potatoes and cabbage earlier evidently put before the that longer preparing because what longer preparing
  • 13:35: should fall into slash before because that we want to have Forum general was saved to nothing is digested do you think that It cooks faster cabbage or potatoes cabbage cooked longer do not forget about the principle longer cook before ie laying something that is brewed longer luggage before cabbage cooked
  • 14:05: so long as these are the two cutting principle cabbage Now he is the first principle I cut cabbage I take a cabbage like this clove sharp edge buyers need to I lift the fingers and begin to shred and And so there is nothing okay but I do not have people with a knife work time in a plane order to regulate
  • 14:35: cutting to length Cabbage was not too long to I placed the spoon I will cabbage like this occasionally rotate the knife in one plane and a hand walk this way look like this It looks in motion I then see if I manage to shred shorter now I show more safety principles slicing cabbage I you can write it on board because
  • 15:05: I have to look here take and start cabbage undress even a little bit can longer withdraw like this He slammed his fist to become flat as the men adjusted the cut to straw was Long gone again heel cut thin strips this method is more Secure all boils broth and went Cabbage is now second pan mushroom
  • 15:39: little white krasivenkie let mushrooms also you think Friends same analysis of the same analysis that cooks faster that will be ready faster than mushrooms or potatoes, I also think that mushrooms because These mushrooms can be eaten uncooked therefore it is not necessary to digest it is necessary that they are not strongly pressed close at
  • 16:09: cooking because of their water comes out at cooking so in such that's pretty mushroom straight from the tin checks lying around quickly why potatoes go ahead potatoes goes we forward it to you decided how I would cut potatoes so that was comfortable here You know someone takes potatoes cut for soup and like that bullshit because it is inconvenient to spoon does not fit, I
  • 16:41: of course now tinkering but better cut potatoes for soup Here such small cubes here remember guys important principle of all vegetables cut it in the soup should be placed in the spoon brilliant the idea here really is potatoes went ahead mushroom soup let it a little bit there on
  • 17:12: gurgles I the rinse time they champignons Of course the same neat themselves wash their but I do not even want must Again, I'm a little I will clean up stalk and look really different this large mushrooms this little so big mushroom I cut into 4
  • 17:43: they become part of the less and that half the mushrooms and Will work legs can fragment remove the larger 4 smaller half here My mushrooms quickly are cut saute mushrooms by the way, you can but for mushroom soup it depends on preferences in Anyway roasting few would lead taste again
  • 18:15: fried mushrooms and he will be darker because that will be on the lips golden crust wherein the solution broth but it is a matter master's potatoes boil enough growing mushrooms and here Now cabbage already I gurgled potatoes I brush my potatoes we will cut just as well for mushroom soup so that's cubes
  • 18:46: So I throw potatoes cabbage is due to At this point, It is not yet fully cooked but is yet easy Hrystyna why most effective method you can understand if throwing potatoes is try the cabbage although I now it already has a taste boiled cabbage but
  • 19:17: more crunches but the way speaking and with different approaches there are approaches someone He loves the way to cabbage in the soup I crunched in ready I do not like my teeth already bad for I have not love and now here Now when this I had the pan all got into the habit and this went common part characteristic of all filling soups roasted vegetables
  • 19:47: So I put these vegetables in one pot some less like this rest putting the board and now I You guys remind probably today the most important principle for behold this cooking session vegetables It was
  • 20:18: save exactly what has lightly fried in vegetable oil because oil It helps vegetables give your taste if you do not have time record not remember or worse yet, nothing understand the study site this eda.ru everything there and notice I not yet salted soup and because it is not
  • 20:49: but need Now when I distracted by slicing at in my head already Now clean and I'll be quiet little by little, these teeth in order to try bring them to mind salt Claudine soup and now see guys sugar not jam cook and compote two currencies soup filling all equally
  • 21:20: a pinch of sugar to 1 cm pinch of sugar another court pinch Sahara I wrote the words pinch pinch Sugar is a very important thing because Remember the principle that
  • 21:50: the combination of the salt and sugar in foods capable enhance the taste of the food I even telling blow the taste of food and move seriously do not forget almost always any dish pinch sugar and salt you but want to add salt sugar it is necessary to put this Alkaline my grandmother that could not somehow so find explain it but I trust me taste is enhanced taste enhancement effect
  • 22:21: All products work delicious now I am in this try to convince I also a little salt and sugar already worked even a drop of salt in Both the soup I love end of the Still salt well, Now the taste and I do not like bay leaf these soups but this is
  • 22:51: taste, I do not forbid you put the bay sheet or just want a little black pepper and only in the soup peas in mushroom soup nothing else but when I added spices should be necessarily cover cover and let but 5 then when it was soup and and then prepared to take and cut down plate to soup insist with
  • 23:21: spices under the hood already broken plate is also principle cooking tasty food add flavor and lap to air I did not leave and benefits coffee in a coffee shop smells Do you know why because that all the flavor of coffee I went up in the air I love when guests say I am sitting in the room as the delicious smell of coffee from kitchen crap coffee you cooked because I smell it in the room all the flavors of coffee left the room so the
  • 23:51: soup fundamentally I put spices lap cover to flavor they stayed there air your kitchen until my soup now infused under caps without heating I certainly for him a potion little green sprinkle the soup I'll take Parsley is best Dill is in the soup dill nothing but Both soups are well will work parsley with the principle green look
  • 24:21: Parsley is anonymous because green washed should be stored in the refrigerator is better that it is dry I have to wash but I better then take off Now leaves that I will slice because that's the not stalk me I need I shall not throw because I'll leave them for I broths their I can dry them to freeze but it's tasty stuff Now I'll break leaves
  • 24:52: I wash my dress them see what they are doing people are not fundamentally leading to the kitchen they take these leaves Now they animeyt wet lay them on board start their cut and due to the fact that these Wet leaves are a stick and blackboard of the leaves in Church on the board so guys can not look at the principle of
  • 25:22: I work with herbs Now I take a piece of This paper napkins towel rather put herbs on a paper towel and I do here so I squeeze I obsushivayut now! greens do not it is clear that there is but greens will completely dry Kerry unfold this paper
  • 25:52: she has been mokrenkaya became a greens today sushi no longer is Look here all moisture left napkins in the towel and now I'm I we shall cut parsley we shall cut but it is not will stick Look here when wet greens it the truth is on board all I also remain Now I work heel because it It allows me effectively shred greens so I can it
  • 26:22: remove enough clean well, in general it does not see I can stick it collect and when wet sticks board Now here are two fundamentally different plate to have somehow we have seen Unlike external soups apart ladle principle left no Isupov plate will now be
  • 26:53: friends giving so simple Now take the scoop on face in a plate of yes nifiga look like I feel sorry for God I take a small it will die harness saucer because the principle of a look danger than I lotnom dial soup ladle here see with it drips I'm zamazhu plate side
  • 27:24: I see a plate What do I take 1 times informed with insurance I put the insurance I put the soup I have all clean again took scoop soup insurance under the ladle informed the insurance removed I poured neatly soup here once again and that the extra soup gets here, you can Pour into the pan a very important principle with soup means this mushroom with
  • 27:56: fresh mushroom soup I strew its greenery and now shield soup always thicker hi-fi to thicker look general thick Well this is the essence of the soup Chowder is about potatoes falls I heart uniformly all enough to set the same
  • 28:26: strew its greenery look seemed to simple soups 2 but filling soup many principles here already so I'm still friends just take a walk by his principles longer cook before We lay it clear principles because what brewed longer must to get into the pot
  • 28:56: before pose improves taste it means that vegetable oil we slightly fry vegetables It is a guide taste and gives the the taste of the broth and therefore very soup is another principle even my grandmother any soup pinch sugar and then taste so would explode they were now
  • 29:27: principles cooking filling soups without digits without schemes without graphs that all water I was told normal human language These were the principles Lazerson