Soups and Stews

You should wrap soup for take out in a plastic container with a tight fitting lid. Or, you can pour the soup into a bowl and cover it with Clingfilm.

Yes - broth is not as rich as stock, which is boiled for hours to extract the most flavor from the meat/bones/vegetables it is made from. That is why broth is typically less expensive than stock. Both can be used to make soup from - but stock will produce a richer flavor than broth.

Unless your recipe is very strange, the soup is probably spoiled if it has come stinky. Contaminated soup won't necessarily be stinky.

Taken in its simplest form, vegetable soup would represent a mixture, since it takes each different and separate vegetable to make the soup a delectable food. There may be some mixtures going on in the liquid portion, but each of the solids are separate and independent of the others.

think about how many sharks people catch. there aren't many people doing that and there are limits on the number and type of sharks you are allowed to catch. then think about all the work that catching a shark would take. so you are out on a boat catching sharks either one by one or on a line with a bunch of hooks, you cant use nets that would be killing a lot of other fish and animals. then you catch a shark and you cut off its fins. so each shark only has a few fins. so each fin takes a lot of work and resources (money) to get.

Yes, you can.

Because they are easier to grind up and more delicate so better for eating.

The sun is not like a boiling cup of soup because the sun is 1000 more degrees unless the soup is really hot.

Yes. Peeling the potato and halving it will speed the process.

Yes they are. But I consider it animal cruelty because people catch these sharks and cut off their fins while they are still alive, then throw the poor thing back into the water still alive to drown and die.

you find a recipe you like look at the serving amount and divide 120 by the serving amound and then multiply the ingredients by that number. Ex. favorite recipe: 2 eggs; one cup flour serves 10 120/10=12 2*12 =24 eggs; 1*12=12 cups of flour

I see it in almost every grocery store I visit.

Among several bases you may use a roux base with cream, a roux base with rendered veal (or fish, seafood, fowl or meat, vegetables or even fruit) stock, or you may use egg yolks as a thickener (not recommended for a first attempt). The flour/butter combination constituting the roux can be kneaded together in equal parts and rolled into small golf ball size shapes, thereby forming a buerre manie and adding as many as needed to thicken the soup. More cream and butter may be floated on the soup at the end, and the entire mixture may be refrigerated several hours in advance of serving (freezing not recommended). Whole books are written on this subject, but for sources of excellent theoretical and practical explanation plus good recipes you cannot do better than refer to The Joy of Cooking (original authors were Rombauer and Becker) or one or both volumes of Mastering the Art of French Cooking by Julia Child et. al. The latter is especially recommended, because no matter how involved they may be, her recipes always work. Hope this helps: (suburbanjogger) == Answer== The cold soups I've made use heavy cream or cream cheese to make the base creamy. I have a grape soup recipe that uses chicken stock to puree the fruit and then you add a couple of tablespoons of cream cheese and continue the puree to blend it in. Yogurt or sour cream also works if it's a soup you don't cook. If it's cooked, don't add the sour cream or yogurt until it's cooled.

Campbell

It depends on what type of gravy we're talking about here, and what you mean by "tone down." If you mean it's been oversalted and you need to make it edible again... it can be kinda tricky. There are only a couple ways to lessen saltiness, the main one being dilution... that is, add more water, broth, or milk (depending on your gravy type). The problem with that is that you run the risk of losing flavor and making your gravy too thin. The too thin problem can be solved by adding more thickener, but you can't get your flavor back without also adding more of your base (stock or fat or whatever you started with)... and by this point you probably have a lot more gravy than you need/more than your pot will hold. Another trick you can try, if you're lucky enough to be working with a cream gravy of some kind (like a white sausage gravy for biscuits), is that you can add more of whatever your starch base is (often flour), which tends to hide saltiness (think about how much salt you have to put in mashed potatoes before you actually taste it). That'll only get you so far, and it'll thicken your gravy more... so add more milk/cream. I like cream gravies... it's often not critical if they're a trifle lumpy, they're not supposed to clarify, and you have a lot more leeway to adjust for flavor and thickness. Er, that said, a lot of cream gravies start with a roux, and it can also be pretty tricky to turn that into a smooth liquid.

Chicken Gumbo, Black Bean, Scotch Broth, Pepper Pot are four discontinued condensed soups.

salad is a heterogenious mixture and a coloid is a type of heterogenious mixture but they're not the same. i suppose it depends on if you have dressing or not, b/c it could start separating( the sauce would go down).

Serving sizes can range according to your preference as the server. If it is to be served as a meal, 1 to 2 cups should suffice. Always consider a few guests will return for seconds.

Depending on the type of soup one can use a variety of vegetables- a mix / just one.

Fry some onions in a little oil /butter about 1 tablespoon (with spices like cumin seeds, and coriander powder. If fond of garlic add some crushed garlic pods and heat on low fire for a few minutes till onions just get transparent.

Add the cut vegetables - peas, potatoes , beans (green) ,salt to taste, and for 2 cups of vegetables add about 4 cups of water and boil. Once it boils lower the flame and cook covered till done.Adjust the thickness /fluidity of soup controlling amount of water.

Next add the souring agent (tamarind extract / lemon juice according to taste.

Always add souring agent after vegetables are cooked or they will remain hard and un-cooked.

One can either use lemon juice and a little red chilli powder or use tamarind extract again with red chillies or green chillies (fresh and cut- as much as one wishes depending on the piquancy of the chillies)

Finally season with some clarified butter poured on top of piping hot soup and savour!!!Voila - simple Indian hot and sour soup.

Lentils are legumes, seeds of a plant whose botanical name is Lens ensculenta. They grow in pods that contain either one or two lentil seeds. Legumes are typically considered a grain.

There are thousands of soups and many of them are delicious. -But how we describe a taste is very tricky. There can be simple tastes, for instance one of my favorite soups is 'Cream of Broccoli' - I would describe that as 'creamy, heavy, broccoli tasting' - and yet that seems inadequate to me.

I'd say add fresh chopped basil to tomato soup towards the end of the cooking process

The base for soup is generally a liquid such as meat or vegetable broth (stock) or water. The ingredients you add to soup determines the kind of soup you are cooking. Soup usually has some sort of meat and/or vegetables as ingredients.

It is red because of blood mixed into the spit of the swift. As nests are harvested, the swift has to rebuild its nest and this takes a physiological toll on the bird (because the eggs, which are not yet laid great tax the bird's system).

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Some time ago people believed that a red nest was created by an overworked Swiftlet that had built its nest partly with blood. Nowadays, people believe that the red nest is created by a Swiftlet that has eaten seafood or a food substance which contains a high volume of iron. Research has proved both of these beliefs to be untrue. The red nest (red blood) is not created by the Swiftlet, but by the surrounding environment.

Cave nests turn red in colour due to the mineral content and the wet surface of the cave which seeps into the nest. This polluting of the nest by cave water significantly reduces the nutrient levels of the nest. The red appearance of a house nest is achieved through the unethical dying of white nests. The harvest is deliberately delayed to let the gas from the Swiftlet's droppings react with the nest. The gas emitted by the Swiftlet is called Ammonia. Ammonia is a compound found in fertilizer and detergent.

Long term consumption of bird's nest which has been contaminated in this way will have adverse effects on personal health. The consumption of toxic chemicals has strong links to cancer and other major illnesses. This is the reason all bird's nest experts advise expectant mothers and the elderly to avoid the consumption of red nests.

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The above is based on researches and reports released by Pureness Bird's Nest