Chilled soups – The Denver Post

Spain’s “white garlic” chilled soup, called ajoblanco, (Los Angeles Times)

The cooking trick with cold soups is not to taste them. Just yet.

Don’t taste them when they’re cold. Instead, taste them as you’re making them, while or when they’re warm, before you chill them. Cold foods can’t register a proper taste; for example, if the salt level is correct or not, or if one element or ingredient is off-balance, given the whole in the bowl.

But room temperature or warmer foods can. It’s a molecular thing and about heat as energy and the receptivity of taste buds when at body temperature (good) or when chilled (not so good).

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