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Yes, because water can be removed by heating and vaporization.
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Is adding water to soup A physical change or chemical change?
This is a physical process.
A cook decided to add salt to a pot of soup that was boiling on the stove. As soon as the salt was added the soup stopped boiling. Explain why this happened?
Adding the salt to the soup raised the boiling point of the water in the soup. This is a well known phenomena in thermodynamics that when you add a solute (especially one with a much higher boiling point than the solvent) to a solvent (which is water in this case) you will initially increase the temperature at which the resulting solution will boil - and incidentally also depress the temperature at which it will freeze.
What is a heterogeneous mixture noodle soup water sugar tea or carbon?
noodle soup tea are heterogeneous
Is hot soup cooling down a physical or chemical change?
Physical, largely by the evaporation of liquid water in the soup carrying of the heat as water vapor into the air.
Is soup in water a soluble or insoluble?
It would depend on the soup and its ingredients. A vegetable soup will have solid ingredients making it a mixture. It can have fats and protein making it a suspension, and it will also have ingredients that are dissolved in the water making it also a solution.
Is adding water to soup A physical change or chemical change?
This is a physical process.
What do you do for food too salty?
Adding sugar would only make a dish sweeter and not reduce the salt content. If the food is a soup or stew, adding potato will thicken the soup and absorb some of the salt. However, adding a liquid, such as water or dairy products, will increase the proportion of liquid to salt, therefore thinning out the salty taste.
How do you cut the taste of mustard in soup?
It depends on the soup. Personally, adding things such as soy sauce and peppers works for me.
How do you keep chicken noodle soup from gelling the next day?
If you boil the noodles before adding them to the soup it should prevent the soup from gelling the next day.
How can you stop your soup from being thin?
The amount of water in soup or broth determines how thick or thin it is. To avoid soup that is too thin, one could be careful not to add too much liquid with the ingredients; for example, if adding canned vegetables, drain liquid from the cans before adding the vegetables to the soup. Or, use the liquid from the cans, but then do not add so much water to the soup. When soup is already quite thin, it may be "reduced" by simmering (cooking) for a longer time, allowing excess liquid to evaporate, resulting in a stronger tasting, thicker broth. Alternatively, a thickener may be added. This might be cornstarch, cornmeal, oatmeal, flour or other starchy vegetable.
What happens when you mix distilled water with salt and soup?
When you mix distilled water with salt and soup, the result is dilute soup.
Why use water in tomato soup?
Condensed soup means that it has had the water removed, so for the proper consistancy one adds back the water that was taken out. If you substitute milk for the water, you end up with cream of tomato soup, not tomato soup.
How do you tone down the sweetness of Tomato soup?
Try adding salt. You can also add extra tomatoes. Cheese and croutons are some great toppings to the soup that can mask the sweetness of the soup.
What can you do to tone down spicy soups?
By adding in potatoes into your soup it will help tone it down!!!
What is the difference between a bisque and cream soup?
A Soup is a water based stew. A Bisque is seafood based, pureed and strained (smooth texture) style of soup. If seafood based, unstrained and or chunky it is a Chowder.
How do you get rid of to much pepper in homemade potato soup?
You kinda cant, but you could make another Potato and Spinach casserole entirely with NO pepper and combine them .
A cook decided to add salt to a pot of soup that was boiling on the stove. As soon as the salt was added the soup stopped boiling. Explain why this happened?
Adding the salt to the soup raised the boiling point of the water in the soup. This is a well known phenomena in thermodynamics that when you add a solute (especially one with a much higher boiling point than the solvent) to a solvent (which is water in this case) you will initially increase the temperature at which the resulting solution will boil - and incidentally also depress the temperature at which it will freeze.
