Soups and Stews

Campbell

It depends on what type of gravy we're talking about here, and what you mean by "tone down." If you mean it's been oversalted and you need to make it edible again... it can be kinda tricky. There are only a couple ways to lessen saltiness, the main one being dilution... that is, add more water, broth, or milk (depending on your gravy type). The problem with that is that you run the risk of losing flavor and making your gravy too thin. The too thin problem can be solved by adding more thickener, but you can't get your flavor back without also adding more of your base (stock or fat or whatever you started with)... and by this point you probably have a lot more gravy than you need/more than your pot will hold. Another trick you can try, if you're lucky enough to be working with a cream gravy of some kind (like a white sausage gravy for biscuits), is that you can add more of whatever your starch base is (often flour), which tends to hide saltiness (think about how much salt you have to put in mashed potatoes before you actually taste it). That'll only get you so far, and it'll thicken your gravy more... so add more milk/cream. I like cream gravies... it's often not critical if they're a trifle lumpy, they're not supposed to clarify, and you have a lot more leeway to adjust for flavor and thickness. Er, that said, a lot of cream gravies start with a roux, and it can also be pretty tricky to turn that into a smooth liquid.

Chicken Gumbo, Black Bean, Scotch Broth, Pepper Pot are four discontinued condensed soups.

salad is a heterogenious mixture and a coloid is a type of heterogenious mixture but they're not the same. i suppose it depends on if you have dressing or not, b/c it could start separating( the sauce would go down).

Serving sizes can range according to your preference as the server. If it is to be served as a meal, 1 to 2 cups should suffice. Always consider a few guests will return for seconds.

Depending on the type of soup one can use a variety of vegetables- a mix / just one.

Fry some onions in a little oil /butter about 1 tablespoon (with spices like cumin seeds, and coriander powder. If fond of garlic add some crushed garlic pods and heat on low fire for a few minutes till onions just get transparent.

Add the cut vegetables - peas, potatoes , beans (green) ,salt to taste, and for 2 cups of vegetables add about 4 cups of water and boil. Once it boils lower the flame and cook covered till done.Adjust the thickness /fluidity of soup controlling amount of water.

Next add the souring agent (tamarind extract / lemon juice according to taste.

Always add souring agent after vegetables are cooked or they will remain hard and un-cooked.

One can either use lemon juice and a little red chilli powder or use tamarind extract again with red chillies or green chillies (fresh and cut- as much as one wishes depending on the piquancy of the chillies)

Finally season with some clarified butter poured on top of piping hot soup and savour!!!Voila - simple Indian hot and sour soup.

Lentils are legumes, seeds of a plant whose botanical name is Lens ensculenta. They grow in pods that contain either one or two lentil seeds. Legumes are typically considered a grain.

There are thousands of soups and many of them are delicious. -But how we describe a taste is very tricky. There can be simple tastes, for instance one of my favorite soups is 'Cream of Broccoli' - I would describe that as 'creamy, heavy, broccoli tasting' - and yet that seems inadequate to me.

I'd say add fresh chopped basil to tomato soup towards the end of the cooking process

The base for soup is generally a liquid such as meat or vegetable broth (stock) or water. The ingredients you add to soup determines the kind of soup you are cooking. Soup usually has some sort of meat and/or vegetables as ingredients.

It is red because of blood mixed into the spit of the swift. As nests are harvested, the swift has to rebuild its nest and this takes a physiological toll on the bird (because the eggs, which are not yet laid great tax the bird's system).

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Some time ago people believed that a red nest was created by an overworked Swiftlet that had built its nest partly with blood. Nowadays, people believe that the red nest is created by a Swiftlet that has eaten seafood or a food substance which contains a high volume of iron. Research has proved both of these beliefs to be untrue. The red nest (red blood) is not created by the Swiftlet, but by the surrounding environment.

Cave nests turn red in colour due to the mineral content and the wet surface of the cave which seeps into the nest. This polluting of the nest by cave water significantly reduces the nutrient levels of the nest. The red appearance of a house nest is achieved through the unethical dying of white nests. The harvest is deliberately delayed to let the gas from the Swiftlet's droppings react with the nest. The gas emitted by the Swiftlet is called Ammonia. Ammonia is a compound found in fertilizer and detergent.

Long term consumption of bird's nest which has been contaminated in this way will have adverse effects on personal health. The consumption of toxic chemicals has strong links to cancer and other major illnesses. This is the reason all bird's nest experts advise expectant mothers and the elderly to avoid the consumption of red nests.

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The above is based on researches and reports released by Pureness Bird's Nest

Cream of mushroom has very few carbohydrates. This is because the bulk of the soup is heavy cream. There may be variations of the soup where the bulk of the soup is a roux, which is a carbohydrate-rich ingredient.

Wombat

Dingo

Platypus

Emu

Blue tongue Lizard

Echidna

Koala

Apparently not. I haven't seen it anywhere for many years. Too bad as it was marvelous.

most of the time they are just ingredients, though sometimes some ingredients symbolize either feelings or actions (very rear to find an ingredient that symbolizes an action)or sometimes ingredients symbolizes something from the past, or myths that have been told about that certain ingredient, e.g. honeysuckle is said that it gives exotic dreams.

Take 2 large potatoes, peel and put them in whole into whatever you are making. The potatoes will absorb the salt. It may be possible to "thin" the salt out by adding water or stock and then "re-thickening" with corn starch and water to restore consistency. A bit more seasoning (other than the salt) may be required.... Bon appétit! You can also add some bread to absorb some of the liquid, remove bread and then add either red currant or cranberry jelly to the gravy this is both tart and sweet and works well in most brown stocks or gravies

There are some great sites out there that have tons of menu ideas.

Why would you do anything with the chicken but cut it up into bite sized pieces and put in back in the soup where it belongs? If you don't like chicken in your soup then use other types of chicken parts to create it! After you've taken all the flavor out of it by making soup all you can do is maybe use it for chicken salad, but that's about it. The herbs you used in the soup are going to flavor that chicken and render it all but useless so making Burritos or A'la King , Pot Pie and even tossing some in with a tossed salad is all but ridiculous. You'll never have the flavor you're looking for because you need other flavors infused into the chicken and it needs to be prepared just for those things. Eating a burrito with boiled out Chicken strips in it is not at all appetizing. You might be able to eke out a Pot Pie or A'la King recipe but for the herbs you've used. They're similar but a bit different still. You need liquid for both so at least use some of the broth from the soup for the cream sauces you'll need if nothing else!

it is probably mushroom soup, but get a friend to check first

Greece.

When cooking with normal milk it will curdle. Always use evaporated milk in recipe when possible. Evaorated milk can be used instead of cream as it is lower in fat. however if substituting evaporated milk with regular milk, remember that evap milk is called evap milk for a reason. for 1 Cup of regular milk, you must only use 1/2 Cup of evap milk and 1/2 Cup of water. mix the 2 together and it should work in the recipe. i have never had a problem with this.

Yes, you can make chicken stew with leftover chicken soup, as long as the soup was stored properly after cooking in the refrigerator. I wouldn't use it if it has been refrigerated two to three days at the most.

Mustaches often cover the mouth area. This means that a soup spoon entering the mouth would be likely to touch the mustache. This means that the mustache is covered in soup, and the soup tastes like mustache.

good question. i have actually researched this and i have found the answer for it recently. well it all depends on what kind of sauce you have or use. But normally up to a week. hope this helps.