In case you missed Thursday’s Google Hangout with Emeril Lagasse, here is the video of it uploaded to YouTube.
Emeril was down to earth and thoroughly inspiring. I was surprised by how well he understood children and the peculiarities of family cooking. For 45 minutes, we talked and talked and talked about soup. His family is a two soup batch a week family. He gave me so many good suggestions that I couldn’t wait to whip up a big batch of fresh soup.
- Emeril likes to fight acid with acid, to mellow out the flavors of acid rich tomato soups. He’ll use aged balsamic and lemon juice to balance out the tomatoes instead of sugar.
- If you put too much salt in your soup, add a potato to soak it up. Adding water will just evaporate when you reheat, bringing that salty taste right back.
- Substitute potato or cauliflower for a portion of the heavy cream in soups to decrease the amount of saturated fat, but leave some cream in to give it that great mouth feel.
- If your kids are nervous about soup, begin with the veggies they love and gradually layer in more. Emeril started his kids with a potato and corn soup, and slowly, week by week, added less popular vegetables.
- He too raved about the power of the parmesan rind and the importance of having cubes of homemade stock in your freezer.
When you make big batches of soup, storage is important, both in the fridge and freezer. You want containers that are easy to stack and won’t spill. The Google Hangout was sponsored by Snapware, and they’ve offered me a 10 piece Snapware Set to give away to one of my readers so that you can try out their product. I’ve received the same set, and I’m impressed with how easy they are to open and close, and how nicely they stack. I covet the glass bottom version of this set, that can go from oven to fridge so easily.
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