Knorr Oxtail Soup
Whenever I feel sick or have a hangover, there's nothing better than package soup. Personally, I prefer Knorr Oxtail for its unbeaten consistency and colour.
My soup career started, when my father introduced me "Rennfahrersuppe" [racing driver soup]. Probably, this is the first hot thing I was ever able to cook myself. Even today, I'm always curious about what happens, when you open the paper bag, pour the powder into the water and turn on the cooker. Apropos: there are two questions, which I woud like to ask:
- Some soups require to be poured in cold, others into hot water. Why?
- In former times, the racing driver soup used to be shipped in small boxes, which I prefer. Why did they all switch to bags. Why?
3 comments:
Mmmhh, here are my guesses:
1. Anything that risks lumping or over-cooking should be dissolved in cold water. Starch-based sauces get lumpy with hot water and dairy-based soups shouldn't boil.
2. Purely a packaging-industry ploy. Kind of like individually wrapped TicTacs.
I have a blog in the US about food and the environment, and readers write me questions. One reader is begging me to tell him where he can buy Knorr's oxtail soup. He cannot find it anywhere. I looked in several markets myself and it seems to have disappeared. Don't they make it anymore? Hel! Sonja
www.sonjarants.blogspot.com -- email --sonjacoryat@msn.com
Sonja: at least in Germany the legend resists ;)
So come over and enjoy the legendary taste over here!
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