Soups other ingredients

Annatto is the seed of the bush, Bixa orellana, which is mainly found in Central and South America and in East Africa. Traditionally, annatto seeds are also used as a spice, often blended with other ingredients before addition to soups and meat dishes. The seeds grow in large clusters of capsular fruits that upon harvesting are dried in the sun, cracked open and taken out by hand. The basic colour pigment is bixin, a natural carotenoid that is found in the thin resinous coating of the seed, ft can be extracted in different ways to yield oil-soluble extracts, oil suspensions or water-soluble extracts. 

To improve the technological properties, dry soups and sauces contain a series of other ingredients, e. g., milk products, egg products, sugar, and maltodextrin, acids, soybean protein, sugar coloring, and antioxidants. 

Alfalfa (leaf) powder or tablets—Because of its grasslike taste, alfalfa powder should be mixed with other foods like baked goods (not more than a tablespoon per cup of flour), thick vegetable soups, or green sauces for pasta. It is noteworthy that the flavor of alfalfa blends well with mint or spices. Alfalfa is also available in the form of tablets that contain no other ingredient. Tablets avoid flavor problems because they may be swallowed whole. Alfalfa powder is an excellent source of calcium, iron, and magnesium. 

Fresh tomatoes and canned tomato products are very convenient foods for the busy homemaker because (1) the raw vegetable lends itself well to cold soups, relishes, and salads (2) only a few minutes of simmering is needed to cook the raw vegetable (3) canned tomato juice may be used to make a wide variety of molded gelatin salads, (4) canned tomato paste or puree may be us when concentrated sauces are desired, and (5) the flavor and color of the tomato blends well with those of many other ingredients. Some examples of easy-to-prepare tomato dishes and a few gourmet-type preparations follow ... 

This was about the same time that Darwin himself thought of a naturalistic view of the origin of life remember his little warm pond full of salts and other good ingredients, which later on would become the famous prebiotic soup However, Darwin didn t think too much about the origin of life. Some of the contemporary scientists who popularized his views, however, did it for him, most notably Ernst Hackel, who stressed that there is no difference in quality between the inanimate and the animate world Anorgane and Organismen) and that therefore there is a natural and continuous flux from the one to the other (Hackel, 1866). This very continuity principle was also advocated clearly by Friedrich Rolle (Rolle, 1863 Fryer, 1880). 

Nuts are the most nutritious ingredient in many food items. These include confections, ice cream, fruit cakes, meat dressings , gravies, salads, pies, soups, pastries, butters, pastes and others. The nutritional level and price of these products is raised in proportion to the kind and quantity of nuts included in the formula. Poor people of the third world, when they get hungry, turn to raw and roasted nuts as food. During the middle of the past century, peanuts were an important food item for feeding African slaves. 

Stocks or bouillons are basically made in the same manner as the soups. The primary difference is that the stocks and bouillons are designed to be used as an ingredient of a further preparation while a soup is typically the final product. They may be sold as liquids, cubes, powders, or pastes. Most commonly these products are simpler in composition than soups and are designed to carry primarily a meaty character as opposed to a complete product (such as soup). Thus, there are no vegetables, noodles, rice, or other components in this product. Flavor development and overall system have been discussed previously in Chapter 9 and Chapter 11. 

Plant mucilages are used in many eastern Mediterranean, West Asian and African countries, and are popular in Indian, Pakistani, Chinese, Malaysian, Japanese, Caribbean and many other cuisines as ingredients in soups and sauces, to which they give their characteristic mucilaginous consistency. The main representative of this group of polysaccharides is glycanorhamnogalacturonan that... 

Potato Ingredient of baked goods, snacks and soups. Thickening agent. IPotato starch thickens better than any of the other common food starches. Hence, only small amonts ate required.1... 

Peas go well with most other food items such as cereal products, cheeses and other dairy products, fish and seafood, meats, poultry, and vegetables. They may be used in casseroles, salads, soups, stews, and vegetable side dishes. The number and types of pea dishes need be limited only by the imagination of the cook and the ingredients on hand. 

The word restaurant is a French word meaning restorative. It was originally applied to establishments that served soups. The soups, with their variety of ingredients, were thought to be restorative of one s health. In 16th-century France, one enterprising person advertised his soup establishment as a restaurant. Soon others copied him, and the name eventually became popular around the world. 

The liposoluble nature of these compounds determines, a priori, the type of food in which they can be incorporated to dissolve efficientiy. 3-Carotene is added to fatty foods, such as butter, cheeses, and oils, although other pigments such as bixin and apocarotenals are also employed. Paprika and oleoresins industrially obtained from red pepper are used directly or as ingredient in the manufacture of sauces and meat products. Saffron, which contains crocin as a major pigment (a diester of crocetin with the disaccharide gentiobiose), is used as a hydrosoluble condiment for soups and to color foods and drinks. Other hydrosoluble preparations of 3-carotene and other pigments such as canthaxanthin and apocarotenoids are used to color drinks. Norbixin, a product derived from the saponification of bixin, is hydrosoluble, and used to color ice cream, cereals, and cheese. 

Prehispanic dishes in which one of the main ingredients is whole nixtamal, generally prepared from Cacahuacintle (white and large kernels with floury endosperm) maize. Pozole is a spicy soup that generally contains peppers, shredded meats, and other spices. The lime or lye-cooked maize is mixed with beef stomach or shredded pork, peppers, spices, and onions to yield pozole. 

Tortilla Soup One of the most popular Mexican soups. Contains up to 15 different ingredients, of which the main one is fried tortilla strips. Garlic, onion, and tomato are ground into a sauce and diluted and simmered in chicken broth. Salt, peppers, and other seasonings are also added. The soup is reheated, and fried tortilla strips, cheese cubes, and avocado are incorporated onto the top of the mix. 

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