true
bonne femme
Generally soups are cooked on a stovetop, not in an oven.
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Many dishes which have a combination of different ingredients tend to taste even better as leftovers the day after they are cooked. Sitting in the refrigerator overnight allows the flavors of the various ingredients to "marry" or blend. Examples of this may be meatloaf, stew, casseroles, soups, and chilled salads.
It is wheat that has been soaked, cooked, and dried, then lightly milled to remove the outer bran and cracked. It is eaten in soups and cooked with meat.
Yes, you can quite safely eat soup at 180F. You can actually eat soup at any temperature (even frozen, however it would be unlikey to be called "soup" in this state). Cold soups, such as chilled borscht (beetroot soup) and vichyssoise (cucumber soup) are quite popular served in summer. So are chilled sweet soups, such as strawberry and champagne etc...
Cooked soup should be stored in the refrigerator no longer than 4 to 5 days.
It is actually spelled roux. It is a cooked mixture made of butter and fat to thicken soups.
cornbread,soups,and stews which they cooked on stone hearths
During the 1970's
Patially cooked, so when added to soups or other ingredients, will finish cooking and not take up all the available liquid.
sure you can but be careful that your knives dont rip the plastic