Soups and Stews

Carbonnade, or carbonade, is the traditional Belgian or Flemish beef stew, made with onions and dark beer which all reduces down to a rich dark sauce. It is also known as Carbonade a la Flamande (carbonade in the Flemish style).

The French equivalent of 'stew' is pot au feu - though they are not quite the same.

In the french hinterland of New Orleans they also have gumbo - again not quite the same, but similar.

• Beef
• Chicken
• Pork
• Shrimp

1. Soup has many advantages. The leftover water from boiling food contains a lot of nutrients. Using it as a broth allowed people to get the maximum nutrition from their food, which is especially important when food is scarce. It is likely that people invented soup about the same time as they began boiling food. It also provided a source of food for elderly people who had lost their teeth. This was a great advancement, which helped people live longer. And with people living longer, they had more time to pass their knowledge on to later generations, and to help with childcare.

Beef stew meat usually consists of scraps that the butcher trims off of better cuts of meat, or meat from the chuck (shoulder) or round (rear) of the cow which aren't really good for anything else, but don't contain enough fat to be ground into ground beef. When cleaning up a steak he would have waste that would otherwise be thrown away but it is still good meat which could be eaten, so they decided to throw it in a stew.

Stew meat does not have enough marbling to be eaten medium or medium rare or anything less than well done, which is what differentiates it from a steak. You've probably had tough beef stew meat. That is meat which hasn't been cooked long enough. Stew meat should be cooked for hours and hours in liquid (such as beef or veal stock) so the liquid has time to penetrate the meat and make it tender. Otherwise you end up with a piece of beef as tough as a shoe sole and about as flavorful.

It might not spoil in the sense that you can smell or taste spoilage, but it might not be safe to eat. There are no guarantees that pathogens have grown in it or that someone would get sick, but it isn't worth the risk. Discard it.

Yes chicken soup can be used as broth. More than likely the soup will already have salt in it so if your recipe calls for extra salt you might not need as much. Just add in seasonings and salt according to taste

Yes, on the low setting.

Chicken Noodle Soup - song - was created in 2006-06.

Hummus is a middle-eastern food composed of chickpeas, or garbanzo beans, and Tahini, a paste similar in texture to peanut butter that is made from sesame seeds. Hummus is typically eaten with pita or other flat bread.

To make hummus, no cooking is required -- just a food processor. You can use hummus as a sandwich spread, as a veggie dip or on crackers

Well i think the soup will probably stay the same temperature because there is more hot soup then there is cold on the little spoon,so alot of hot temperature will win the the little cold temperature.

There is no exact numbers available for how many soup kitchens are in America. There are thousands of soup kitchens located all across the United States. The soup kitchens help feed homeless and hungry Americans.

first you cook the ramen noodles by putting them into a pan or bowl and microwave the bowl for 3.00 minutes wiuth water or boil on the stove with a pan for about 5 minutes. Then add the seasoning and mix and.....WALLAH you have ramen. p.s. you wrap the yummy noodles around your fork and take a bite. (:

If soup is stored in a freezer at 0 degrees F and below, it is good for 2-3 months.

Miso is soy bean paste, which is an essential condiment in Japanese cooking. Miso is made by fermenting soy beans with salt and koji. Koji are fermented grains such as rice, barley, and soy beans. It takes about 10 months to a year for miso to be ready for use.

Perhaps "ragout" is the word you are looking for.

Cioppino is generally highly spiced. This Italian fish stew is rich, and it's made with tomatoes and a variety of fish and shellfish. As stated, it is usually highly-spiced, though it can be toned down.
Stew is a combination of meat and vegetables cooked in liquid with added spices. Highly spiced stew is a popular crossword puzzle clue with various answers that include olla, olio, and ragout.

Depends on the humidity of the area, how much food is inside the fridge, and the temperature that is set. Many different foods can cause others to spoil quicker. Soup would typically last around 3-4 days if encased properly, I've never made broccoli soup so I can't give you an exact answer. However, most likely the broccoli will cause it to spoil quicker. Some folk put their soup in the freezer for much longer storage, but with anything you put in the freezer, it has to be concealed tightly. Otherwise the taste most likely wont be to you're liking.

Yes. If they were raw and frozen then refroze that is okay. You can also freeze cooked ones. But when you thaw and reheat them they tend to go mushy.

According to the 2005 FDA Food Code, the soup should be cooled from 140°F to 70°F within 2 hours. The cooling from 70°F to 41°F should be within an additional 4 hours.

You should be proactive about cooling the soup. Place the soup in shallow containers, no deeper than 3 inches, stir occasionally to aid cooling. Or place the pot of soup in an ice bath and stir the soup to distribute the cold. Or add ice to the soup itself (cook it thicker).

The best way to freeze matzah is to place it in a freezer safe bag and remove as much air from the bag as possible before sealing the bag. The same can be done with any unused matzah products you wish to keep for the following Pesach.

Clam chowder

Can soups like chicken noodle soup

All Stews can be frozen for 3-6 months depending on how they are packaged. When reheating you should use the stove top over a low heat initially.

The problem can be solved but most methods will add something to the taste and consistency.

My best suggestion is to peel and slice up some potatoes.

Put the potatoes into the casserole dish you have been unlucky with.

Potatoes does not contain much salt, and will absorb a lot of salt.

If the casserole dish is 2 liter, and you add 2 kilo of sliced and peeled potatoes, this will remove approximately half the amount of salt. Let it simmer a bit (20 min) and then remove the potato slices.

It is quite effective, but it does not perform miracles. The salt content in the dish will only be halved by this method.

Since potatoes are actually edible, then maybe you would like to try eating your dish with the slices in it :-)