Soups and Stews

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.

As with any cooked foods, it should never be left at room temperature longer than 2 hours.

The radius all depends on how big and wide the can is.

Step 1. Pump up the taste with herbs.

If you're using fresh herbs, you're going to need to add more to your soup than you would if using dried herbs. This is because fresh herbs have a higher water content which dilutes out some of the flavor. You can add a variety of herbs to vegetable soup to give it more flavor but it's best to stick to two or three in any one recipe. Some suggestions include rosemary, marjoram, parsley, basil, oregano, thyme, bay leaf, garlic, dill, and parsley. These can really add to the flavor and allow you to cut down on the amount of unhealthy salt you use. Step 2. Consider your broth.

When making vegetable soup, you can use beef, vegetable, chicken broths or even water for the base. Beef bouillon adds an additional meaty flavor to fresh vegetable soup. Try different bases and see which ones appeal to you the most Step 3. Vary your vegetables.

To add to the health value of your soup and give yourself some variety, experiment with a variety of vegetables. Some suggestions include lima beans, corn, carrots, okra, black eyed peas, cannelloni beans, cabbage, turnips, beets, sweet potatoes, parsnips, spinach, kale, and any other fresh vegetable that strikes your fancy. There's no end to the variations of vegetable soup you can make by creating new vegetable combinations. Step 4. Use the freshest of ingredients.

Vegetable soup tastes best when you start with the freshest of vegetables. If you have a farmer's market, pick up some fresh preferably organic, vegetables to use in your soup. Wash and chop your vegetables as soon as you get home and bag them until you're ready to make your soup. If tomatoes aren't in season, canned tomatoes will taste almost as good as fresh ones. Step 5. Ways to add additional flavor.

There are a variety of ways to add additional flavor to hearty vegetable soup. You can mimic the French by adding a spoonful of basil pesto to a bowl of soup before serving it or sprinkle it with freshly grated parmesan cheese. Some people even enjoy a spoonful of sour cream on top of a bowl of vegetable soup. You can also serve vegetable soup with a sprinkling of fresh crout this is a receipe you can try.

i think the history of it is that like everbody had those specific ingrediants and so they decided tp make a stew and there it was colonial stew.

Yes, it is heterogenous mixture because the composition can vary throughout it.

No, it isn't safe to eat any food that has been left sitting out for 24 hours.

Why don't we refer to Wikipedia on this one? The difference may be made between casseroles and stews by considering that stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a hob), whereas casseroling is done in an oven where heat circulates all round the cooking vessel. Need links? You got 'em. Our friends at Wikipedia have knowledge for free.

It depends on the ingredients and the temperature in the fridge. I made one with many vegetables and little spice. It's been 5 days now, the top is kind of foamy but taste ok. But I'd say 3-5 days to be safe.

The simple and unassuming potato will absorb salt as well as scorching flavor issues but will not leave a distinct flavor as to change the original creation.

coastalgal

Yes, it is a mixture of water and whatever has been reduced for the flavour.

Bird's nest soup is a Chinese delicacy. It is made from the nest of a swiftlet, a bird in southeast Asia.

You can; it makes it creamier, and more caloric.

Soup kitchens don't serve just one sort of food. They serve soup and other food too. And they served many kinds of soup - just look up practically any American soup recipe and somebody in some kitchen probably served it.

If you add too much salt to a dish that you are cooking you can peel a potato and add it to the dish/pot with the meatballs and leave it there until the meal is cooked,the potato absorbs the excess salt.

la soupe (fem.), le potage (masc.), le velouté (masc.).

"la soupe" is the vegetable one. "Le potage" and "le velouté" are nearly the same thing, but in a higher registry of language, or speaking of asparagus soup. You would use these (a bit showy) words on a restaurant menu.

cheese

le cassoulet (masc.) is a recipe from south western France, with white beans and meat.

Should a pot float when cooking in a crock pot

IRISH BEEF STEW WITH GUINNESS STOUT

2 tbsp olive oil

3 bay leaves

2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)

1 large yellow onion, peeled and cut into 1/4 inch slices

2 cloves garlic, peeled and chopped

1 tsp dried thyme, whole

1 tsp dried rosemary

2-3 tbsp all-purpose flour

3/4 cup beef stock

1/2 cup Guinness Stout

1 tbsp chopped parsley

1/2 lb carrots, sliced

salt & freshly ground black pepper to taste Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth. Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, 275 F!) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving. Serves 4-6 Tips:

1. Lamb stew is actually traditional in Irish cuisine. You can easily substitute the lamb for the beef in this recipe

2. It's recommended that you use Guinness Extra Stout (bottle) instead of Guinness Draught (bottle or can) with the "widget" inside

3. For more Irish and Guinness based recipes, visit http://www.gigfy.com/recipes.html == Ingredients * 3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat * 650g floury potatoes , such as King Edward * 650g waxy potatoes , such as Desirée or Pentland Javelin * 1kg carrots * 2 onions * ½ tsp fresh thyme leaves * chopped fresh chives and parsley, to garnish