Sauces and Soup Tips and Tricks
Have a sauce that you just can't get right? Wondering what it takes to make that killer stock that makes your soups "da bomb"? This is the place for you!
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- Lumpy gravy of any kind is always an embarrassment. Even seasoned professionals occasionally have lumps in sauces and gravies. Simply drain the sauce or gravy through a fine sieve (strainer) to remove lumps and discard them. Veteran gravy makers, like Grandmothers, will think you’re a kitchen whiz. Soups can also be drained with the addition of a coffee filter.
- What should you do with broccoli stalks, carrot tops, onion peelings, and celery stalks that you would normally throw out? Add them to your stock to add wonderful flavor to your soups and sauces. See Recipes
- A little corn starch and water go a long way to instantly thicken a sauce. Just add 1 tbsp of corn starch to 2 tbsp of water (or white wine) and mix. Stir it into simmering sauces for an instant thickener. Be careful to use just enough, add the mixture SLOWLY!
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