Describe the process of cooking vegetables for soup?
Depending on what kind of soup you are making, specifically if the meat is poultry or beef, the vegetables should be fresh, not canned or frozen. This is because only fresh vegetables can be cooked for the same amount of time as the meat, and still retain their full flavor and intended texture. Canned vegetables may keep their texture, but the will "cook out," resulting in bland food that only LOOKS good, as opposed to tasting good. This applies to frozen vegetables, but in reverse. They may keep their taste, but the effect of freezing, and then un-thawing, will force the texture out of the food. It may taste great, but it will look like, and have the texture of, gruel. The best thing about stews and soups, is that you can throw the vegetables in with the raw meat of choice, seasonings, and simply let it cook until the meat is fully cooked If the soup has no meat, the vegetables generally need to cook anywhere from 45 minutes to and hour and half. In my own experience, I NEVER cook the veggies and then add them to soup. It is always better to cook the vegetables along with the rest of the soup.
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When adding pasta to homemade soup do you recommend cooking the pasta first?
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Describe the key differences between the dry, moist, and combination cooking techniques?How cooking alters food?
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