Soups and Stews

no dam idea

A Pot Roast generally refers more to the type of preparation of the meat rather than where the meat came from on the animal. While the cut of meat certainly can impact the texture and flavor of the pot roast, because of the slow cooking time generally applied to a pot roast, many different cuts are successful with this dish. Pot roast is typically obtained from the shoulder area of the cow. Other tough cuts such as chuck steak and boneless chuck roast also come from this area

It better just plain,like potatoes but you can also just put it in chicken broth. If you put it in a stew put it in like you would potatoes. When I made it it looks like it may fall apart on soup. Hope this helps!

The Progresso Soup brand is owned by General Mills. Their CEO is Kendall J. Powell.

the spoon will increase in thermal energy, and the soup will decrease in thermal energy.

Reason:

Thermal energy is the total of all the kinetic and potential energy of the atoms in an object. When the thermal energy of a substance increases, its particles move faster. If the thermal

energy of a solid increases enough, it melts into a liquid. The liquid state of a substance always

has a higher thermal energy than its solid state. If the liquid continues to gain thermal energy, its

particles speed up more. When the particles of a liquid have absorbed enough energy to escape the forces between them, the liquid becomes a gas. The substance has undergone another phase change.

As the total kinetic energy of the particles in an object increases, the object gets warmer. Heat flows from a warmer object to a cooler one.

to make it hotter and more pleasent to eat

Dinty Moore was a restaurant critic (in New York City, I think) of some notability at the time the brand was introduced in 1935, and they used his name. He appears to have left no trace on the interwebs, so you'll have to take my word for it.

Fruits & vegetables since a tomato is a fruit.

Flour can be used in beef stew to thicken the liquid. However, when tapioca is

used the liquid will be smooth and not lump up.

yes, you can.

Soup is perishable. However, if it is canned and unopened, it will be good for a very long time.

Yes there is I have seen it in the store.

Chicken soup does not fit into just one food group, its contents have individual food groups they fit in. For example, the chicken in chicken soup would belong in the protein food group.

Room temperature

It's typically called a sachet.

You can mix a couple of tablespoons of flour in cold water and stir until you see no more lumps. Add it to the cooking soup. You can so use dry potato flakes to thicken soup.

It gives a great taste and also helps to form the texture.

You just need the legs.... so maybe 1,20?

dont worry... im from new yornk..... :D

It is a soup from a chinese resturant that is a light broth and seafood meats like crab and shrimp. Looks like egg whites on top...

A sandwich would go great with chicken noodle soup.

Try a raw potato in the pot , this may absorb some of the spices also add more water if there is room. Rather than adding water which will just make it thinner - add milk or cream to tone down the spiciness

Soup is not an acid it is an nutral

Yes

there is only one synonym--- delicious substance of chunks and liquids.