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Add vegetables and herbs and bay leaf to enrich the stock, but these must be removed (and eaten as a pre-dinner treat) or pureed as suggested above. Add fresh vegetables and allow to cook to create an amazing stew. I also add one dollop of butter and sprinkle on a little more of the herbs. Bon appetit!


There is also a french dish called "potée" that take a stone in the pot, this is suppose to mash ingredients with the boiling movement and provide a particular texture. So maybe it's the original mixer


I grew up being told a stone was used in the soup or stew while the food was being cooked. This was a method used to keep the food in the pot hot for a while longer.


Whenever beans are cooked, they release a good bit of starch into the cooking liquid. The longer you cook the beans, the more starch they release. Boiling, breaking or otherwise roughing up the beans will release more starch. Also, canned beans release a good bit of their starch into the water in the can. If you have more starch, you'll probably get ...


An ice bath is about as good as you're going to do. And if you're really serious about the speed of cooling, then don't forget the trick of adding salt to the ice bath - a bath of water, lots of ice, and lots of salt (when well mixed/agitated) can reach a much lower temperature than just water and ice (all the way down to -4F (-20ºC) if you're good!) As an ...


If you want a literal answer to what's the fastest way, I say pour in some liquid nitrogen. As to fastest practical way, I too would recommend not using any active cooling technique while the soup is above 50°C. In particular, refrigeration is a really bad choice, because you introduce a lot of heat into the refrigerator which it will have to work hard ...


I usually let soup cool at room temperature for 15-20 minutes in a wide, shallow, very thermally-conductive pot or pan set on a cooling rack. A large saute pan works well. Moving it to a different vessel than the one the soup was cooked in leaves behind all the heat retained in the cooking vessel, especially if you're making soup in something heavy like ...


Ice bath. Put a bunch of ice in your sink or in a container large enough to place your soup pot in. Add enough water to cover the ice. If the soup pot is large or wide, you can speed up the cooling by periodically stirring it: this is particularly important for thicker soups or stews, where the middle section of a pot can stay warm for a long time. Or, ...


I can't say that I'm an expert in Dutch food, but I did live there for a few years (decades ago). It's entirely possible that the soup really was just salt, pepper and nutmeg in the meatballs. The Dutch for 'soup with meatballs' is 'soep met balletjes', which will help you avoid having to sort through all of the 'Pennsylvania Dutch' recipes out there. If ...

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