Most people would just use a pinch of salt because they think that is enough to flavor the soup.
However, chefs can use better alternatives for improving the taste of soup, without using excessive salt. First and foremost, reflect on the ingredients of the soup. Most of the time, veggies, herbs and bones are starting base for a good carb or home-made fish soup. If you want to reduce or increase the flavor of the soup - especially my favorite crab soup, you have to taste it between stirring.

Its up to you really. Cut the soup in half if it seems too strong, however be prepared to kick up the taste if it becomes too boring. If you’re done cooking the soup but it tastes like it still needs something, reach for wine, lime juice or lemon. You can also put vinegar on it. If you desire your meat to be more tasty, be certain that you use a pot to saute it. You can put oil, butter, chopped garlic, and/or onion into your recipe.

Take the time to saut? all the ingredients and let them seep in with one another.
If you are cooking stew and it tastes slightly burnt, you can remedy it by pouring a bit of milk to balance the taste out.

Ice cubes can also eliminate the fat portion from the soup as well as the stew. All you need are just a few into the pot and continue stirring. The fat will cling to the ice cubes. Be certain you throw them away before they completely dissolve. Have a paper towel nearby so you can reach for it as you skim your way across the top.

Eventually, when you have to warm the soup up again, you should do it in a double boiler.
To ensure that the soup is rich in flavor, its ingredients are best retained with hot water.
A nice idea is to server some scallops with the soup.

The story is about a traveler who inquires after a night’s rest with a man and his wife.
He said he could make the best stew they ever tasted with only a rock. Now it was a normal rock.
The stew he concocted was flavorful since the homeowners had furnished him with its ingredients.

Tim Somers
MaineCoastLobster.com

Spaghettini con Granchio

This Sicilian seafood sauce can be prepared up to to 4 hours before serving. Just cover the pan and reheat the sauce over very low heat while the pasta is cooking. If you’re a crab lover this sweet-tasting Italian sauce recipe with just a tingle of hotness is a definite favorite!

Ingredients:

1 lb fresh jumbo lump crab meat
1/4 cup olive oil
1 1/2 cups finely chopped yellow onion
1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes - coarsely chopped)
2 tbsp fresh minced basil
Salt
1/2 tsp red pepper flakes
1/2 tsp sugar1 lb spaghettini
2 tbsp minced parsley leaves (to garnish)

Preparation:

1 - Using your fingertips, pick over the crab meat to remove any bits of shells. Set the crab aside.

2 - In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring sauce to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 minutes. Remove from heat.

3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.

Serves 6 to 8 ~ Mangiare!

Another fine Italian recipe by Tony Scarponi!
For more recipes, visit me at http://www.ItalianHomeRecipes.com

Article Source: http://EzineArticles.com

MaineCoastLobster.com