Bouillon or plate: which is better for the first

Our memory works like a time machine - however, only in one direction. If you go back thirty or forty years ago and go to a dishware store, then some items will not be there. No, not because of the shortage, they just did not even know about them then. Take at least a stand for tea bags - it was successfully replaced by an ordinary saucer, and now it continues to do so. Today there are so many dishes, it is so diverse that it is very difficult to make a choice.

Among the many sets, bowls, plates, salad bowls, bouillon bowls are sure to be present. True, not everyone knows that the direct purpose of the bouillon maker is to serve the first courses. So why buy a bouillon dish if the house is used to using deep bowls?

Soup plate

Of all the kitchen utensils, the plate probably has the longest history. It appeared much earlier than the spoon. The first bowl-like food containers, according to excavations, were deep enough to hold liquid. Much has changed since then: form, material, decor appeared, functionality was divided.

reference. Deep dining rooms, otherwise - soup, plates are intended for the first courses. They usually have a diameter of 20 to 24 cm and hold from 250 to 500 ml of food. Most often they are round, but in recent years, square and triangular plates have been gaining popularity.

The classic soup plate has beveled sides to prevent the broth from spilling onto the table. But not only this is their role. Raised edges are used to remove excess liquid from the spoon during meals.

The most common shape has slanted edges, but these can be nearly parallel to the table. Sauces, creamy soups are served in such plates.

Important! Food cools quickly in a wide-rimmed plate.

Bowl-shaped bowls are very popular. They have practically no sides, they are the "working" part of the container. Therefore, such plates have a smaller diameter, they are convenient to store. In addition, when serving, there is no need to worry about the edges getting dirty.

reference! When serving, dishes with the first course are usually placed on a substitute plate (showplate).

Bouillonnice

Sometimes there is another name - broth cup. This name is quite justified, the bouillon dish resembles an ordinary large cup. The main difference from the cup is the size and capacity up to 500 ml.

The classic bouillon makers have two handles, which make it easy to carry the dishes to the place of the meal. Modern design thought is very mobile, so there are models with "ears" or with one handle.

Important! When serving, place the bouillonnice with one handle so that the handle is on the left side.

According to the rules of etiquette, broths are served in such cups, as the name implies. As well as puree soups and dressing soups, in which the ingredients are very finely chopped. It is not forbidden to drink liquid leftovers from a cup with one handle, and you must hold it with your left hand.

And in the presence of two pens, it is not customary to drink over the edge.

Reference! From bouillon dishes they are eaten with a dessert spoon.

A deep plate, bowl or broth bowl - they all have the same purpose, are made from identical materials. If so, how do you make a choice in favor of this or that subject?

What to choose: broth or plate

Tips for choosing traditionally sound like this: "pay attention to the manufacturer, only branded products are of high quality." This is true, but quality goods are also found in regular supermarkets.

Therefore, the choice should be guided by more than one and only motive.

• Does the brand matter? Then it is worth visiting branded stores and making a choice based on the available assortment.
• Is space saving important? It is most reasonable to stay on deep cups or broth bowls with "ears".
• Have to cook for several days at once? Purchase bouillon cups, they are convenient for warming up the first course in the microwave.
• Do you like culinary delights? Cooking multi-colored and layered soups? Then the transparent glass soup is just a godsend. Each layer will be viewed in it.
• Choosing dishes for little "whims"? Give preference to anatomical shapes. This requirement is best met by children's dishes in the form of a cup. It is easy to grip with small handles. In addition, the "surprise moment" is important for the child. He will certainly eat everything "to the bottom" in order to examine the drawing that opens up to his eyes. Hence the conclusion: the deeper the dishes, the more the baby will eat!
• Need to find the right crockery for your home? Then we start from the form, color, pattern. Whether it is plates or bouillon dishes - a matter of taste.

Finally, the most important criterion: it should be easy to eat from the dishes! This is found out only empirically.