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Tips & Techniques

Soups & Stews

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We've got some secrets to help you prepare tasty soups and stews. Learn how to enhance flavors with spices and herbs, deal with too much salt and reduce fat!
Add More Flavor

Add More Flavor

Soups and stews taste better if made a day or two in advance and reheated just before serving.

Too Salty?

Too Salty?

If your soup ends up salty, add a few slices of peeled raw potato and simmer for about 10 minutes to absorb the salt.

Reducing Fat

Reducing Fat

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.

Brown Meat First

Brown Meat First

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.

Adding Herbs

Adding Herbs

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.

Simmering vs. Boiling

Simmering vs. Boiling

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.