"Soups can have many different textures, from thin consommés to thick and chunky, but if you want a silky, velvety mouthfeel, Gordon Ramsay has a tip: Only fill the blender halfway. According to the chef, this ensures that the mixture is aerated. As the term suggests, this basically means filling the blend with more air for a creamier result. But there are other reasons why it's important to take it bit by bit when you're blending soup."
"Another important thing to keep in mind when you're blending soup is that, if the mixture is hot, you will need to let the steam escape. You can do this by adjusting the lid so there is a slight gap, or by covering the top of the blender with a tea towel. If the steam can't escape, it might create pressure on the lid, causing it to pop off a"
Use sourdough bread, caramelized onions, and the best mature cheddar available to elevate grilled cheese. A simple, good-quality cheddar and some crackers can enhance vegetable minestrone soup. When aiming for a silky, velvety soup texture, fill the blender only halfway to aerate the mixture. Overfilling the blender risks spills and prevents adequate room for liquids to expand and move, causing uneven texture. For hot soups, allow steam to escape by leaving a slight gap in the lid or covering the blender top with a tea towel. Blocked steam can create pressure that may pop the lid off, so venting is essential for safety and consistency.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]