Threads: 4,285, Posts: 25,109, Members: 775
Online: 0
|
||||||
| Soup Soup and chowder recipes |
|
Welcome to the Cooking Forum. You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today! If you have any problems with the registration process or your account login, please contact contact us. |
 |
|
|
LinkBack | Thread Tools | Display Modes |
08-27-2006, 10:10 AM
|
||||
|
||||
Tip For Storing Homemade Soup
Let hot soup cool, uncovered; then cover and keep refrigerated for up to 3 days. For longer storage, ladle the cooled soup into glass jars or freezer containers, making sure to leave at least an inch of head space at the top of the container to allow for expansion.
Close containers, airtight, and label before freezing; use the soup within 3 months. To thaw frozen soup, let it stand overnight in the refrigerator; then reheat over medium heat, stirring occasionally Never try to rush the reheating--the soup needs to heat evenly. Slow reheating is especially important for soups made with milk, cream, or cheese, in which the ingredients may separate. From Sunset's Quick And Easy Cookbook Copyright 1991     
|
Linear Mode
