Soups are containing liquid base of garnish, and first dishes, with infusions of cooked vegetables, meat, mushrooms, cereals, fruits, as and milk, raw food.As a base including goals here for appetite rising, as infusions here leading in extractive substances, organic acids, essential oils ,which are secretogogue and secreting stomach juice. First dishes are covering till 20 percent needing for organism in water. They are meal s valuable which depends from an entering in structure garnish. Soups entering in menu all diets, norm a soup one portion are 400-500 gr, for diets 7, 10 are 200-250 gr, temperature are hot soups on 65C, cold are 15C, serving soups with vitaminizing better with greens chopping , not are in milk, fruit.
Broths.
Broths of meat entering in diets as of bird, mushrooms, mushrooms here using rare. And depending on from a cooking time, liquid and containing, and extractive substances having more in meat broth, and using in diets nr 2,4, 15. Broth bone almost not having these substances, and saturating giving of glutin , which not exciting effect on digestion glands ,thus such broth use for diets nr 5,7,10, fish broth use for diets nr 2, 4,9, 15
For a cooking lean, bone broths , meat are using a tuber, pelvis, breastbones , , vertebra bones, shoulder blades are giving a broth muddy and destroying his taste. Weak broth is right cooked meat-bone broth, diluting in water as one to 2 .And for fish broth cooking, using fish mass or small fish, as products and water for broths use are one to 3, 5 to 4, bone as one to 6, fish one to three.
Meat bone broth for diets nr 2,4, 15
Chop bones on 6 cm, wash, add in pot, add cold water, lead till boiling , removing foam. And after weak fire, and cooking for 3 hours. Removing fat, foam. After adding ready meat and cook 2-2.5 hours, before 40 min till ready add cleaned, chopped carrot, onion, petroselinum, ready meat remove, and broth remove from a fire, keeping 15 min, filter.
Broth fish.
For diets nr 2,4,15
Bones fish and heads as cleaned chopping on 3 parts, as scalding fish mass by sturgeons a hot water and wash in cold water. Small fish guts, as not cleaning from skin, and washing. And ready products add in pot , add cold water, close a lid, and lead till boiling.Foam remove , adding ready vegetables and on weak fire cook 30 min. Ready broth infuse 40 min, after fat remove, filter. If you are using heads of fishes for sturgeon kinds, thus separately theirs cooking in weak boiling within an hour. After filter, remove bones from pulp, cartilages adding in cold water and lead till ready. Boiled cartilages and pulp of head chop, and using for the cooking soups as soljanka, fish soups.
Vegetable infusion.
For diets nr 2,5,7 , 9,10
And for a cooking these infusions are using cabbage vegetables, potato, carrot, onion, roots white. These are vitamins sources and mineral salts. And IN cooking vegetables in infusion transfer aromatic and non nitro genic extractive substances, which exciting activity for digestion glands and allowing a good absorbing meal s substances. And vegetable infusions using for diets nr 2,5, 7,9 and 10.
Washed, cleaned vegetables chopping on pieces, adding in pot, adding hot water, leading fast till boiling and cooking 40 min in weak boiling in closed lid, after infusing 15 min and filtering.
Beet infusion for diets nr 5,7, 10
Washed beet, clean, chop, add water, add lemon acid pinch, and cook in weak boiling for 20 min, infusing 3 hours, filtering, cooling.
Mucus infusions for diets nr 1,4.
And here using oats, pearl, rice. These are rich with vitamins groups B, mineral salts, diluting proteins, and using in diseases needing maximaly, mechanically stomach sparing. Selecting cereal, a wash in warm water, add in boiling water and cook in weak boiling in closed lid rill a full diluting, and cooking time keeping 1-3 hours. Cooked cereal filter, not rubbing cereals. And these infusions are sources for the cooking soups mucus, and in depending from diet are diluting with weak fatness broth, as for diet nr 4, water or milk for diet nr 1.
As for a faster cooking process, these are cooking of flour a baby s meal, and dietic or of grinded cereals. As washed cereal dry in oven, grind, adding in boiling liquid, cook till a full cooking and filtelering.
Lezons are egg-milk mass of 100 gr yolks in 100 gr milk or creams. As for a cooking theirs a yolk dilute in hot milk on 70C, mixing good and warming on water bath till thickness. Egg-milk mass add in soup on 70C, and not boils. And using theirs for an improving a kind and soups tastes and rising theirs meal s valuable. And these are using for cooking vegetable and milk puree kind soups.
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