♦ Leftover vegetables and those past soups. When thickening such recipes with eggs, prevent curdling by stirring a cup of hot soup first into egg then back into soup. Never boil any cream recipe.
♦ Most soups develop better flavor it stored in the refrigerator a day or two. To seal in flavor, cover well and leave fat on top until ready to serve. Lift congealed fat oil as a sheet. To remove the last particles of fat, place unscented paper towel on the surface. Draw towel to one side and remove.
♦ When freezing stock, allow ½ to 1 inch head room in containers so soup can expand. Freeze some in quart-sized or larger containers for use in soups. Ladle the rest into ice cube trays or muffin tins for adding to vegetables, sauces or gravies. Transfer frozen soup cubes into plastic bag or freezer container to store until boiling before use.
♦ Soup may be stored in the refrigerator two or three days or frozen for three to four months.
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