Soups and Stews

Actually, the best temperature is the safest temperature. Right off the stove can cause severe burns ( ie over 200ºf). Soups and stews should be allowed to cool slightly to around 160ºf before serving. Do not allow the soup ( especially pea soup) to sit out for extended periods of time below 140º f. Bacteria growth can occur if soup is left out more than 2 hours at temps below 140º f. Using cooling devices such as the Traex InstaChill© http://www.foodservicedirect.com/product.cfm/p/158886/Traex-Safety-Mate-Insta-Chill-Ice-Tote-4-Liter.htm to lower soups/stews to 40ºf before storing in the refrigerator.

not all soup makes you hot, if the soup is cold, it will probably make you cold. The reason hot soup makes you hot ,is because of something called convection. Convection is the process of heat being transferred from one substance to another.

It is Latin for "soup of the law." I have no idea what that means.

You are probably thinking of the phrase soup du jour, which is French for "soup of the day." Since most soups are easiest to make in large batches, restaurants usually offer only a few soups at a time. Typically one or two very popular soups and one that changes each day.

- Shanks
- Shoulder
- Round
- Rump

(the cheaper, slightly fatty cuts)

I would say yes. My cousins were heating some up and we were out of milk and they used the (last of) half and half. They gave me some and were making faces and smirking. I think they thought it would taste nasty, but it was quite good.

I'm not sure but I think in Rural, Tuscany, Italy! You should check Google to make sure!

Potato soup is very likely a traditional food that developed independently in many cultures. I love a potato, leek soup with cheddar and bacon that is in a very 'english-pub' style, served (you may be surprised) with an Alsatian Riesling. Bacon and cheese are key staples in Alsace and the Riesling's hint of sweetness cut into the salt and fat of both.

You might need to go to a specialty store. Look for products that are labeled as gluten-free.

Your best option might be to make your own.

Starting in 1783, James Whoreman of Boston, Lincolnshire first melted down a pot of brick to create a steaming broth. The name 'soup' translates literally in latin to, 'Bear pig'.

All of you guys are stupid if you get answers from answer.com

You are cool if you don't go to this website for info. because sometimes people write stuff that isn;t correct but this is correct because 15 college teacchers have said this to me.

Alkaline or caustic things taste bitter. These can be neutralised by an acid. Acid foods include citrus juice and yoghurt.

not if it is in a can and your doing it in the microwave because you cant put metal in the microwave. if you are doing it on the hob, then its best you put it in a saucepan. dont cook the soup in a can!

Easy beef stews recipes for use in a slow cooker can be found on websites such as Real Simple, McCormick, All Recipes, Taste of Home, and Martha Stewart.

because all the water seperates from the seasoning and goes to the bottem. Then you have to wait until it cools off for it to be mixed again.

Matthew Lillard played Stew Mocker in scream.

You can find many cabbage soup recipes both online and in cookbooks from your local book store. You may try Cambell's Soup website or Knorr's website as they both deal heavily in soup.

No. Rice noodles are made of rice while thin spaghetti noodles are made of flour. Different taste and texture. Rice noodles are very white, spaghetti is not. Hope this helps!

Some of the products the Campbell Soup company offers are tomato, chicken with rice and chicken noodle soup. But Campbell's is not just a soup company. It also sells spaghetti sauce, cookies and salsa through its subsidiary companies.

Yes. it is.

it depends on how you make it but it should take about 4-6 hours

It could be a vegetable, meat, or dairy dish depending on what type of soup you have.

Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vegetable oil (contains one or more of the following: canola oil, cottonseed oil, palm oil, rice oil), dehydrated vegetables (corn, carrot, green pea), salt, textured soy protein, hydrolyzed soy, corn and wheat protein, onion powder, monosodium glutamate, caramel color, garlic powder, autolyzed yeast extract, potassium carbonate, sodium carbonate, sodium tripolyphosphate, disodium guanylate, disodium inosinate, sodium alginate, natural flavors, tocopherols, soy sauce, powder (wheat, soybeans, maltodextrin, salt), beef powder, hydrolyzed wheat gluten, sugar, T-BHQ.

The ingredients needed to make turkey chili vary depending on the type of recipe. The central ingredients are turkey, onions, pepper, salt, water, tomatoes, olive oil and lots of spices.

The Progresso company sells many different kinds of canned soups. Some of Progresso's most popular and best styles of soup would include tomato basil, beef pot roast, and chicken noodle to name a few.

It may contain chicken or beef broth, which is not vegetarian to most vegetarians.

Vegetarians should check the label, but keep in mind that bouillon is not vegetarian. If it is vegetarian, these ingredients will not be listed.

Note: The regular (not the "healthy") version of Campbell's Chunky Savory Vegetable appears to be vegetarian. Ingredients are: water, carrots, potatoes, celery, tmato puree, peas, green beans, diced tomatoes in tomato juice, corn, modified food starch, salt, vegetable extract, high fructose corn syrup, hydrolized wheat gluten, dehydrated onions, flavoring, spice. "Flavoring" could be ambiguous.

The "Healthy Request" version of the same soup contains beef fat, however.