Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first
Several times lately I have seen people recommend a particular brand of (very expensive) high powered blender. Each time one of the main selling points for the
The answers to this question state that adding a Parmesan rind to a cooking soup will add a cheesy flavor to the soup. How much flavor does a rind really add
Every time I have made split pea soup, I have to try to estimate the amounts to be finished in one meal. If I store the leftover soup (in the refrigerator or th
I was surprised by the added stone in the soup of this question: "Also, for irony, a large (cleaned) stone is always left in the pot" What would be the reaso
Can I freeze soup in a pot (I believe it's made of stainless steel)? Are there any health risks? Is there any risk of damage to the pot?
In soups that traditionally include a consommé as the base, such as French Onion Soup, what are some ways to replace the mouthfeel of the gelatin-rich st
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. S
Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or
I usually make the French onion soup with white onions. The prodecure I normally use is as followed: I slowly caramelize them on a low heat for around 40min.
Should I use yellow onions, red onions or even a mixture of both to make the best onion soup? I realise this is a subjective question, but is there any reason
I have just returned from having purchased a can of kimchi. I have no idea what the contents are, since they are written in Korean, but thought that mixing it i
I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dis
My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge
When adding barley to a soup (usually with some combination of vegetables), should I add the barley later than the rest of the ingredients?
If you brine chicken in a high saline solution and and then cook it using a dry heat method it will come out salty. IF however you do the same thing and then c
Can I put hot soup straight in to the freezer or should I let it cool? With my old frig I used to divide it into meal size portions and sea
I tried making dashi for the first time today, but I think it wasn't very successful... I didn't have kombu so that might be a problem. I ended up adding a lot
I'm trying to find cold alternatives to hot soup. A friend pointed me to gazpacho. I tried that, and we really liked it. However, I will be cooking for someone
I make this soup based on a roux. I make roux the following way: I melt butter I add the same amount of flour After cooking it a little I start adding a stock,