HELPFUL HINTS
The soup pot
Steak, roast or poultry bones can be frozen until needed for soup stock.
If the soup or stew is to salty, add cut raw potatoes and discard them once they have cooked and absorbed the salt.
Instant soup stock will always be on hand if you save the pan juice from cooking meats. Pour liquid into ice cube trays and freeze. Place solid cubes in freezer bag so or foil.
To prevent curdling of the milk or cream in soup add the soup to the milk rather than vice Vera. Or add a bit of flour to the milk and beat well before combining.
Always start cooking bones and meat in cold, salted water.
The easiest way to skim off fat from soup is to chill until the fat hardens on top of the liquid. If time will not permit this, wrap ice in paper towel and skim over the top.
THE SALAD BOWL
To remove the core from a head of lettuce, hit the core end sharply against the counter top or side of sink. Then the core will twist out easily.
Put salad greens or Cole slaw in a metal bowl and place in the freezer for a few minutes.
Rubbing waxed paper over the inside and outside of a wooden salad bowl will prevent it from becoming sticky.
If you cut the root end off the onion last you shed less tears.
To prevent soggy salads, place an inverted saucer in the bottom of the salad bowl. The excess dressing will drain under the saucer and keep the greens crisp.
Lettuce and celery will crisp up faster if you add a few raw slices of potato to the cold water you use to soak them.
SAUCE SUGGESTIONS
Make sure that the flour is well browned before adding it to liquid for gravy. This will prevent lumpy gravy and also assure a rich brown gravy.
Placing flour in a custard cup in the oven next to the roast will assure nice brown flour for gravy when the meat is done.
Labels: Soups and Stews
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home