CHEFS -- How much salt should I add to soup water?
put your finger into the soup towards the end of cooking. dont add salt now, because the soup is going to reduce some. the soup should be flavorful but not overly salty.
Does adding water to a drink or food lower the calories, sugar & other nutritional content?
It depends how you go about this. If you take a can of something, let’s say you have a 250ml can of soda. You pour that into a glass and add 250ml of water. At the end of the day you are consuming 500ml of liquid, but still getting all the calories, sugar, etc, in the 250ml can of soda. It might take you 5 minutes to drink all of it rather than 2 minutes, but you’re still consuming the same amount of nutritional value.But let’s add some more variables. Maybe, throughout a period of time you drink half a liter of liquid. Now, instead of consuming 2x250ml cans of soda, you have only consumed a single 250ml can of soda and replaced the other 250ml with water. Overall, you have reduced your calorie intake.Looking at this another way… let’s say during an afternoon you usually drink 1 liter of liquid. You usually opt to drink 1 liter of soda. Now, you decide to dilute every glass 1/2 soda and 1/2 water, and you still consume 1 liter of liquid. Again, you have reduced your overall calorie intake by half while consuming the same amount of liquid.
What can you use as a thickening agent on a soup?
It depends what kind of soup you’re making, and what kind of effect you want.You can thicken split pea soup by using more peas, or reducing the soup (low simmer, be careful of scorching) for the same effect.More potatoes in potato soup. Or add potatoes to any soup meant to be white/light and opaque. Cook, mash, and add, or just let them cook in the soup and hit it with a stick blender.I’ve thickened chicken and turkey soups by adding the cooked meat back into the broth (after removing the bones and cartilage) and then blending it. You can add the carrots too, if you want. And the onions, if you blend it well. I’d be careful of the celery; it tends to be fibrous, and you could end up with unpleasant strings in the soup. But blending the cooked meat thickens the soup and gives it a nice, meaty flavor.Actually, if you want a smooth soup and aren’t looking specifically for individual chunks in your soup, you can use a stick blender on pretty much anything. Try it on minestrone some time — it’s different but still tastes good, and the whole soup is thicker.You can thicken a heartier (not brothy) soup with roux — cook equal amounts of butter and flour together, over medium heat, whisking it into a paste. Cook it for at least five minutes or so to get rid of the raw flour taste. Cook longer to add a nutty flavor as the flour carmelizes. Don’t go overboard — once it’s dark brown, stop. Black means throw it out and start over. :) That takes quite a while, though. Note that the longer you cook roux, the less thickening power it has, although some people accept that for the added flavor.Don’t just add flour to your soup. It’ll clump up into disgusting little gelatinized lumps full of dry flour, and no matter how you try to break them up, you just end up with more, smaller lumps. If you want to use flour as a thickener, make it into roux first.I’m not sure if this is the kind of “thick” you’re thinking of, but another option for a meat-based broth is to reduce it down. The broth is richer and more flavorful, and if there was a lot of connective tissue in the bones you used, the broth will turn into jelly in the fridge. That’s okay — just heat it up again and it’ll melt.
Can you eat condensed Campbell's vegetable soup without adding water?
So I have a can of condensed vegetable soup (the one with letters and beef broth) and I'm curious as to whether or not I could eat it without adding water or anything but still heating it up. I just want to know if its safe to eat and if anyone's tried eating it without water, how does it taste? Thanks(:
Can you freeze Matzo Ball Soup?
I just made a yummy batch, but have about ten more balls floating in the soup. I want ot keep it, but I know there is no way I can eat that much before it goes bad just in the fridge, but I have no idea if I can freeze it. Can I and it still taste ok? If so, how long can I keep it in there? Thanks for your help!
When do you add tomato paste in vegetable soup?
Most chefs prefer to saute the tomato paste at the beginning to get rid of the acid taste and mellow the flavour out. It can be done on it's own in a little olive or vegetable oil or if you're going to saute any of your vegetables first before adding the water, you can put the paste in with those. Once you've done that you can add what you like in whatever order you like.
Can you add raw chicken pieces to soup broth?
You can poach chicken in broth. It’s important to remember to bring the broth to a boil, then put the chicken in and reduce it to a simmer. If you just boil it, the outside of the chicken will cook before the inside is done. Depending on the size of the pieces, it may take between 15 and 30 minutes for the chicken to cook through. Also, white meat will cook faster than dark meat, so if you’re using both, add the dark meat first, wait 5 or 10 minutes, then add the white meat pieces. When you think it’s ready, take out one of the larger pieces and cut it in half to check for doneness.