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Soups and Stews
Known for being a comfort food, soup is usually a stock or broth based warm meal. It can include a very large variety of ingrediants, including meats, vegetables, fruits, pastas, and grains.
1,560 Questions
How many carbohydrates are in chili soup?
It depends on the ingredients you use, the quantities and the portions you serve. The USDA website has a list of nutrients of natural ingredients you can access to calculate the carbs, fats, cholesterol and several other nutrients.
How long can chicken soup stay out before it goes bad?
The short answer: two hours.
The details: According to the FDA 2005 Food Code, cooked food should not be in the "danger zone" (135°F - 40°F) for more than six hours, but food should only be in the 135°F to 70°F range for the first 2 hours. Then there are four additional hours to get it from 70°F to 40°F. (Some states have not adopted this code and are still working from the 140°F-40°F danger zone recommendation.)
After those first two hours, the food should either be reheated or refrigerated.
If it has been 4 hours from the time it left temperature control, the food should be discarded.
Use common sense. And remember the professional kitchen manager's motto: "When in doubt, throw it out".
When is the best time to add cream to a cream soup?
Whatever you do, don't pour very cold cream into hot soup; it will curdle and ruin the presentation. Even the freshest cream will curdle under these circumstances; it is not an indication that the cream is going bad. Gently bring the cream to room temperature or cool the soup first, or mix small amounts of cream into a small amount of the soup's broth, slowly adding a little of each, and then slowly pour the mixture into the soup.
STOP don't eat that food!
you might get sick
Can you drink tomato soup like tomato juice?
Yes, but you will definitely be sick. I just drank a small cup full about an hour ago.... i mean, its not the worst feeling.. but you'll definitely regret it. I hear a tablespoon or so isn't bad..but i warn you, don't drink an excessive amount.
How can you describe tomato soup?
I am doing this as homework and i need help this is what i ended up with...
the green basil leaf's flavour bursts on your taste buds. The cream melts on your tongue as the freshness invades your growling stomach. Tomato Soup. Fresh, succulent, tomato soup.
Short and Sweet?
if not please put improved description below
:)
hope it helped!
How long does it take to reheat soup?
This generally depends on the ingredients in the soup, and the way it's being kept warm. Broth-based soups have more moisture than cream-based soups, and when they contain chunky ingredients (veggies, grains, pasta, meat), will become more homogenous over a shorter period of time. Generally speaking, the more homogenous the soup is, the longer it can stay hot without becoming unpalatable.
Pasta, rice or potatoes will become mushy after a few hours, especially in a broth-based soup. The starchy ingredients will expand and loose their texture as they absorb water, mixing in with the rest of the broth.
A smooth cream-based soup, such as tomato, can be kept warm for days if covered and occasionally stirred.
All whole vegetable inclusions will eventually get soft enough to fall apart, the length of time depending on the vegetable in question (and whether the soup is broth or cream-based). Carrots and onions tend to stand up to the heat for many hours; broccoli and beans.
Meats with high fat content (such as beef chuck, bacon, etc) will dissolve faster than low fat meats (white chicken meat, chopped pork chops, etc).
There's no hard & fast answer, but the above guidelines should help...
How are cream soup and puree soup similar?
Bisque is the name given to a thick, creamy and richly-flavoured soup made from seafood, including shells, as well as onions and other vegetables; it is similar to chowder, another thick soup, but while chowder retains chunky pieces of seafood, bisque is puréed, so it is a smooth soup.
It is usually also thickened with cream and frequently also finished with cream on serving.
So, bisque is a puréed soup. Other puréed soups, though, are not necessarily bisque; they can be any kind of soup, with or without seafood or any other meat, puréed until the soup is thick and smooth.
Seafood soups, also, are not necessarily bisques. The French Bouillabaisse, from the Provençal port of Marseilles, like other similar Mediterranean seafood soups, is not thickened and is served with seafood in chunks or whole; cream is not used.
It's just as easy to make chicken stew as it is to make beef stew. Use thigh and drumstick meat for this recipe. The recipe serves six to eight. # Step 1 Season the chicken thighs (or drumsticks) on all sides with salt and pepper. If you prefer to take the skin off, pull it off before you season. # Step 2 Heat the oil in a large pot or Dutch oven over medium-high heat. # Step 3 Add the chicken and brown well on both sides. # Step 4 Remove chicken pieces as they brown and set them aside. # Step 5 Spoon out 2 tbsp. of the oil and reserve. # Step 6 Place the onions and carrots in the pan and sauté them in the remaining oil until tender. # Step 7 Return the chicken to the pot, add the thyme and chicken stock and bring the stew to a slow simmer. # Step 8 Simmer slowly for 30 minutes if using whole thighs or drumsticks. If using chopped meat, simmer for 20 minutes. # Step 9 Skim off and discard any foam and oil that rises to the surface during cooking. # Step 10 If using whole thighs, remove and discard the bones and chop the meat coarsely, then return it to the pot. # Step 11 Combine the reserved 2 tbsp. oil and the flour in a small pan and cook over medium heat. You can do this while the stew simmers. # Step 12 Stir the flour/oil mixture constantly with a wooden spoon. When the mixture turns golden brown, remove it from the heat and let it cool slightly. You've just made roux. # Step 13 Spoon half the cooked roux into the stew, whisking constantly as you add it. # Step 14 Return the stew to a simmer and cook another 10 to 20 minutes, stirring occasionally. It will thicken at this stage. If you want a thicker stew, add more roux and continue simmering until your get the desired thickness. # Step 15 Taste and correct seasonings and serve. # == #* 1 diced onion #* 1/4 c. vegetable oil #* 1 tbsp. chopped fresh thyme #* 1 or 2 diced carrots #* 3 c. chicken stock #* 4 tbsp. all purpose flour #* 6 chicken thighs #* salt and pepper #* Groceries #* Chef's Knives #* Chef's Knives #* Cooking Pots #* Cutting Boards #* Measuring Cups #* Measuring Spoons #* Wire Whisks #* Measuring cups #* sauté pans # Thigh, wing and drumstick meat is the best to use for stew. Breast or white meat tends to dry out and toughen when cooked for long periods in liquid, so save white meat for other uses. # It's up to you whether or not to leave the thighs whole during cooking, although it's worth noting that the bones add flavor. If you start with chopped raw meat, be sure to shorten the cooking time. # Once made, this stew is excellent in chicken pot pies. # Vegetables such as diced potatoes, pearl onions, peas and green beans make good additions to the stew. You can also add a few bay leaves and parsley sprigs during the simmering stage.
What are traditional English soup dishes?
Some soups consistently popular in Britain over many decades are:
· Clear soups (consommés)
· Meat and vegetable soups (Irish stew, and very similar dishes with different names, with extra stock or water, cooked with meat on the bone for a good body to the soup. Found all over the British Isles)
· Mulligatawny (meat, vegetables and apple, with Indian-style curry spices and lentils, thought to have been adapted from the spiced Indian lentil dishes, or possibly from the Indian rasan)
· Windsor soup (meat and vegetables again, this time put through a blender)
· Leek and potato soup (frequently with ham off the bone, or bacon)
· Potato soup
· Pea and ham soup (spilt peas and ham off the bone)
· Tomato soup
· Watercress soup
Note: It needs to be remembered whenever searching for foods native or traditional to a particular country or culture that almost without exception food use and cooking methods worldwide have developed over centuries, with new contacts, from travellers to invaders, influencing not only local culture in general but its kitchens in particular.
Mulligatawny, like many British recipes invented to make use of the warm and wonderful Indian culinary traditions to which many Britons became accustomed during the days of the British Raj, is probably not based on any particular Indian recipe, though people keep trying to find 'authentic' Indian bases for so-called Anglo-Indian food.
Rather than being any particular Indian dish modified for British tastes and available ingredients, it's far more likely the history of these foods is the other way about: the British modified what they'd learned in India to enhance what they'd been used to eating in Britain.
The result is quite often heavenly: kedgeree is a great example, a mix of cooked rice, smoked or steamed fish, hardboiled eggs, butter and, of course, Indian-style spices, is wonderful as a British traditional breakfast dish, and great at any other time of day.
But few from the sub-continent would recognize in these Anglo-Indian recipes anything at all familiar. Even the spices are different: until very recently, the only 'curry' dishes most Anglos cooked were spiced with pre-ground mixed spices, a yellowish substance called 'curry powder', frequently in a packet or tin that had sat on a shelf for years, and not at all like the wonderful, aromatic, freshly-ground spices which are part of all Asian and strongly Asian-influenced cooking throughout the world.
There is no way to describe the 'curries' of the mid-1900s, concocted in Anglo kitchens from Britain to Australia and beyond. I'm certainly not going to describe them, I'm still trying to forget them.
The link below has many soup recipes, unfortunately not yet sorted by country. However, an email to the site editor, with any inquiries, could prove fruitful.
Is it safe to eat soup from dented soup cans?
If any of the seals of the can has been damaged, air and/or bacteria could have gotten into the food. Low acid canned foods are protected because of being packaged and cooked in a hermetically sealed container. Once the seal is broken, bacteria could grow in the food.
What happens if you leave stew out overnight?
No, it is not OK to eat. Not unless it was kept above 140°F during that time frame. Potentially hazardous food should not be left at room temperature for more than 2 hours. Less time is better. If you know that the product temperature was in the 140°F to 70°F range for 2 hours or less, then the meat should be OK. If you have no idea how long the food was in that range, then you are putting everyone who eats it at risk for food poisoning.
Most pathogenic bacteria thrive at the same temperatures we like. Some of them form toxins that are not destroyed by heating.
People constantly ask for some type of verification that the food they eat will not make them ill. That is nearly impossible to do without bacteriological and chemical tests, so all we can do is provide guidelines, like:
* Handle food in a sanitary manner (wash hands, clean & sanitize food-contact surfaces, protect from cross-contamination, package & store properly) * Keep potentially hazardous food either hot or cold and cook and reheat thoroughly, and * Use it within a reasonable time. In the end, you are responsible for what you feed yourself and your family. This adage has truth to it: When in doubt, throw it out.
Soup is to can as cereal is to a what is the answer to soup is to can as cereal is to?
soup is to can as cereal is to box. your welcome.
corn starch or flour...make sure that you sift it into the sauce and then stir it as soon as it hits the sauce...or it will get lumpy. Arrowroot will thicken something without having to cook it.
if its in a can and it not to far from the date then yes its probibly ok to eat, because the heat of the microwave will kill most things if it in for long enough.
Is vegetable soup an example of a solution?
Depends on what type of vegetable soup. Does it have a lot of cream? Often times soup, especially canned varieties, tend to have a lot of sodium for added flavor. Too much sodium can cause bloating which will make you look fat. That being said, usually vegetable soup which is broth based with no added sodium should be very healthy and low calorie.
Well, the function of soup is to fill people up, as normal food does. I think that soup though was originally created for people who had no teeth or had a very hard time trying to swallow or chew their food. That way, they had food to eat that was healthy and good. Another thing that soup has been used for is to cure people when they are sick. Ever heard of chicken noodle soup helping the cold? (it doesn't actually cure the cold though)
What is the proper consistency of a thick soup when serving to a customer?
If it is a vegetable soup you can add a potato which will break down and the starch will thicken the soup. If its another type maybe try a teaspoon of cornstarch disolved in hot water and add at the end. Cook for a few minutes till it goes clear and thickens If it is a vegetable soup you can add a potato which will break down and the starch will thicken the soup. If its another type maybe try a teaspoon of cornstarch disolved in hot water and add at the end. Cook for a few minutes till it goes clear and thickens
What ingredients feature in soup typically served at Italian weddings?
A typically Italian wedding normally takes place in Spring or early autumn, so dishes are neither too heavy nor too light.
Popular starter dishes include starters of mozzarella buffalo cheese, followed by a choice of pastas such as pesto with linguine or risotto.
Second courses feature fish followed by meat and vegetable side dishes.
The wedding cake is usually a cream concoction perhaps with champagne.
What to add to give vegetable stew flavor?
Hot sauce would be a good additive to make the soup more interesting. A pinch or two of extra salt can give it some extra snap, or try seasoning salt. I squirt a shake of worcestshire sauce in mine.
How long can you freeze pumpkin soup?
You can freeze Pumpkin soup for up to 5 weeks, it doesn't go off until 3 months tho. But it is suggested to eat before 5 weeks if frozen.
Global warming is the rising average temperature of Earth's atmosphere and oceans since the late 19th century and its projected continuation. Since the early 20th century, Earth's average surface temperature has increased by about 0.8 °C (1.4 °F), with about two thirds of the increase occurring since 1980.Warming of the climate system is unequivocal, and scientists are more than 90% certain that most of it is caused by increasing concentrations of greenhouse gases produced by human activities such as deforestation and the burning of fossil fuels.[ These findings are recognized by the national science academies of all major industrialized nations.
Why hot soup is tastier than cold soup?
The molecules in a warm soup are more active than those in a cold soup. This means more of the flavors are more easily liberated into the air where they can be picked up by the nose and infusing the liquid of the soup itself, where it comes in contact with the taste-buds in the mouth. Some soups are served cold on purpose, such as vichyssoise, which is a potato and leek soup.
