Use Stale Bread
Don’t throw out stale bread and rolls. Use them for breadcrumbs, melba toast and croutons to serve with soups and salads.
Don’t throw out stale bread and rolls. Use them for breadcrumbs, melba toast and croutons to serve with soups and salads.
To thicken a sauce, you can stir in cornstarch and set the slow cooker to high about 15 minutes until soup are thickened.
When making stock there’s no right or wrong ratio of chicken to
vegetables. It just depends on how you want the stock to taste.
Prevent sauce or soup from burning or setting at the bottom by whisking it rapidly.
Add 2-3 table spoon of pureed cooked vegetables such as carrots, celery or onion to thicken soups.
To make soup add one or more vegetables to the stock: rice, pasta, cut-up potatoes, corn, celery, carrots and onion.
Small quantities of low fat cheese, lean meat, poultry and seafood can add to soup for a lot to flavor without excessive amounts of fat and calories.
Low fat dairy products like 1% milk or buttermilk (a skim milk product), nonfat, plain yogurt and light sour cream lend richness to creamy soups.
Pasta, potatoes, corn, barley and beans are great ingredients that make soups hearty without extra fat.
If you want to remove some of the fat in soups by add a lettuce leaf to the pot.
Place a raw potato in salty soup. The potato will absorb the extra salt.