My soup and sauces wall ;) by anisha dore https://padlet.com/anishadore/7479u29radt8 made by anisha dore en-us 2017-11-07 11:27:34 UTC 2025-04-24 11:15:42 UTC hello@padlet.com thick soups anishadore https://padlet.com/anishadore/7479u29radt8/wish/204287997 PUREED: thickened by blending the soups own ingredients using a sieve,liquidiseror food processor,such as thick farmhouse vegetable soup.
 
THICKENED:by adding a starch,such as flour,cornflour,pasta or potato]]> 2017-11-07 11:32:04 UTC https://padlet.com/anishadore/7479u29radt8/wish/204287997 method for cranberry sauce anishadore https://padlet.com/anishadore/7479u29radt8/wish/204290291
  • Peel, core and chop the apple into 1cm cubes.
  • Place a pan on a medium heat with the butter, cinnamon and bay (if using). Cook for just 30 to 40 seconds, or until the cinnamon starts to catch and burn – this will bring out all those lovely, toasty flavours.
  • Stir in the apple and a swig of water, shake well to coat in the butter and leave to soften for a couple of minutes.
  • Pour in the cranberry sauce and warm through, letting all the flavours mingle, then pour into a bowl and serve.

    • ]]>     2017-11-07 11:40:30 UTC https://padlet.com/anishadore/7479u29radt8/wish/204290291     a good soup: anishadore https://padlet.com/anishadore/7479u29radt8/wish/204292445 is made from fresh,well flavoured stock also a good colour and interesting texture whether creamy or with chunks in. The soup should not be greasy. ]]> 2017-11-07 11:48:03 UTC https://padlet.com/anishadore/7479u29radt8/wish/204292445 anishadore https://padlet.com/anishadore/7479u29radt8/wish/204292961 2017-11-07 11:50:03 UTC https://padlet.com/anishadore/7479u29radt8/wish/204292961 Cranberry sauce anishadore https://padlet.com/anishadore/7479u29radt8/wish/204616306 2017-11-07 22:28:39 UTC https://padlet.com/anishadore/7479u29radt8/wish/204616306 Types of sauces anishadore https://padlet.com/anishadore/7479u29radt8/wish/204617072
  • Sauce Béchamel – milk-based sauce, thickened with a white roux.
  • Sauce Espagnole – a fortified brown veal stock sauce.
  • Sauce Velouté – white stock-based sauce, thickened with a roux or a liaison.
  • Sauce Hollandaise – an emulsion of egg yolk, butter and lemon or vinegar.
  • Sauce Tomate – tomato-based.


    • ]]>     2017-11-07 22:32:07 UTC https://padlet.com/anishadore/7479u29radt8/wish/204617072     Common gravy recipe;) anishadore https://padlet.com/anishadore/7479u29radt8/wish/204618613
  • Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

    • ]]>     2017-11-07 22:40:07 UTC https://padlet.com/anishadore/7479u29radt8/wish/204618613     Gravy anishadore https://padlet.com/anishadore/7479u29radt8/wish/204619132 2017-11-07 22:42:57 UTC https://padlet.com/anishadore/7479u29radt8/wish/204619132 Types of soup anishadore https://padlet.com/anishadore/7479u29radt8/wish/204624752
  • bisque is a rich, thick, smooth soup that's often made with shellfish, such as lobster or shrimp.
  • A chowder is a thick, chunky soup. Traditionally, a chowder is made with seafood or fish, but chowders made with poultry, vegetables, and cheese have become popular.
  • Stock or broth is a strained, thin, clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs. While normally used as an ingredient in other soups, it can be enjoyed as a light course on its own.
  • Bouillon is basically the same as broth, but the term refers to commercial dehydrated products sold as granules or cubes.
  • Consommé is a strong, flavorful meat or fish broth that has been clarified.

    • ]]>     2017-11-07 23:15:36 UTC https://padlet.com/anishadore/7479u29radt8/wish/204624752     Vegetable soup anishadore https://padlet.com/anishadore/7479u29radt8/wish/204625288 2017-11-07 23:19:43 UTC https://padlet.com/anishadore/7479u29radt8/wish/204625288 What is a sauce ? anishadore https://padlet.com/anishadore/7479u29radt8/wish/204625717 In cooking, a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another]]> 2017-11-07 23:23:18 UTC https://padlet.com/anishadore/7479u29radt8/wish/204625717 What is a soup? anishadore https://padlet.com/anishadore/7479u29radt8/wish/204625862 Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meatand vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.]]> 2017-11-07 23:24:17 UTC https://padlet.com/anishadore/7479u29radt8/wish/204625862 what is a roux? anishadore https://padlet.com/anishadore/7479u29radt8/wish/204760402 roux: is flour and fat cooked are cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. ... Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats.Roux is used as a thickening agent for gravy, sauces, soups and stews.]]> 2017-11-08 11:59:55 UTC https://padlet.com/anishadore/7479u29radt8/wish/204760402 Jamie Oliver soup recipe anishadore https://padlet.com/anishadore/7479u29radt8/wish/204762850
    Summery pea soup with turmeric scallops
    ]]>     2017-11-08 12:09:42 UTC https://padlet.com/anishadore/7479u29radt8/wish/204762850     meadhbhrogers https://padlet.com/anishadore/7479u29radt8/wish/204768012 2017-11-08 12:29:57 UTC https://padlet.com/anishadore/7479u29radt8/wish/204768012 meadhbhrogers https://padlet.com/anishadore/7479u29radt8/wish/204768350 2017-11-08 12:31:10 UTC https://padlet.com/anishadore/7479u29radt8/wish/204768350