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Soups and stews taste better if made a day or two in advance and reheated just before serving.
If your soup ends up salty, add a few slices of peeled raw potato and simmer for about 10 minutes to absorb the salt.
To reduce fat, make the soup the day before and refrigerate to remove the fat that rises to the top. If you don't have time to chill the soup, use a white paper towel to absorb the fat that rises to the surface.
For a flavorful soup or stew, brown the meat in a small amount of oil before making the soup or stew. This will produce intense flavors.
Herbs will have a more intense flavor if added at the end of the long cooking process. So if you don’t want to overpower the flavor of the soup, add herbs and spices at the beginning of the cooking process.
To simmer, don’t cover the pot tightly, and always leave a small opening for steam to escape. This will prevent the temperature from reaching a boiling point and drying out the meat. Soups and stews should simmer (never boil) while cooking to prevent meat from getting tough.