New answers tagged soup
While there are a variety of soups and stews (one might even say a 'huge, vast, gigantic range') the techniques are essentially the same, with one notable exception: before starting your stock you want to sear (or brown) your beef. This will invoke the "Maillard Reaction" which will create the desired flavors in the meat and your soup. Other than this your ...
The Asian or Chinese flat bottom spoon not only has its application in holding more soup broth and/or liquid, its material, usually made of ceramic or porcelain tends to keep its handle cool even when immersed in a hot soup unlike the European/Western metal or silver soup spoons. The flat bottom also makes them easy to store as they are stackable. In ...
I have always used whole peas for my soup, but they are very hard to find. I went on the internet and found them. Had to buy 12 - 1 lb. bags, but at least I can now make 12 batches! I like using the whole peas for a more brothy soup if desired. I also put potatoes in my soup and everyone loves it!
I sometimes make a big batch and leave it in the pressure cooker. After each serving, I bring up to pressure and turn off the heat. That's pretty close to keeping it in a can, but I will go though the pot over a week or so.
Homemade soups should last 3-4 days in the refrigerator, which is a good estimate for almost any cooked food. If you want longer storage, most soups freeze pretty well, unless they contain pasta, which gets very mushy. On the other hand, it is easy to leave the pasta out of the main batch, and add it later at the time of service. See, for example: ...
Your soup (and almost every other canned food) is mostly water. Water expands when it freezes. This exerts a fairly large amount of force on the can, which will at minimum cause it to bulge (while frozen). It also potentially causes the can to rupture, possibly only a tiny amount at one of the seals. If you were to transfer the cans to a freezer at this ...
I would say that putting the cans in a NON-temperature controlled storage unit that the ambient temperature changes probably did in the soup. A side question, did the cans puff up or the tops and bottoms become able to make a popping sound when pushed. This is bad, maybe even botulism.
I think it depends on your culture. I am a Vietnamese living in Germany. My German friends distinguish the terms "stew" and "soup". But when I'm at home and tell my mother (in Vietnamese) that I ate - for example - "Bohneneintopf" (bean stew) I say that I ate "bean soup" (literally translated). Vietnamese call this "canh chua" ("sour soup") which Germans ...
stew has gravy in it and soup has water. you eat soup out of a bowl and stew on a plate with rice or mashed potato.
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