Super Soup and Salad Tips

Salad Tips Nothing will warm you up better in the winter than some homemade soup. Here are some tips about making soup that you will find helpful.Bones from steak, roast, or poultry can be frozen until you are ready to use them to make stock.
If you have added too much salt to your soup fear not; you do not need to start over. Simply cut some raw potatoes and add them to the soup. They will absorb the extra salt and you discard them once they have cooked. You can always have instant soup stock if you get into the habit of saving the pan juice from the meats you cook throughout the week. Use metal ice cube trays and make cubes out of your meat juice. Release the cube from your ice cube tray and store the cubes in freezer bags. Be sure to mark the kind of frozen stock cube you have made and the date. Frozen stock cubes will not keep forever. Try to use your frozen stock within two weeks of its creation.
To prevent milk from curdling in your creamed soups add the soup to the milk not the opposite way around. Add a bit of flour to your milk and beat it well before you add your soup broth. This will assure you have a smooth cream soup.If you are creating your own soup stock from bones and leftover meat always cook it in cold salty water to keep it from going rancid.
If you wish to skim off excess fat off of a homemade soup chill it in the refrigerator. The excess fat will harden and rise to the top of the soup. If you do not have time to does this take a paper towel with ice and run it over the top of the soup. It will draw some of the excess fat to the paper towel, before serving the soup. Throw out the paper towel promptly and inspect the soup for paper towel lint. If you find any strain the soup before serving.

Removing a core from a head of lettuce can be a hassle. It is really easy to remove if you hit the head of lettuce against the side of the sink. The core will then twist out very easily like a twist off cap.Yes, you will bruise the lettuce ,but if you use the area of the lettuce you hit against the sink first it will not turn brown before you have it chopped for your salad to serve right away.

To really crisp greens and cole slaw; place the fresh washed and air dried greens in a metal bowl and place in the freezer for a few minutes. Use you crisp greens right away and they will not wilt or turn brown. To keep salad slime out of your wooden salad bowl simply swipes a piece of wax paper over the inside to keep the bowl. This keeps the inside of the bowl from getting sticky or slimy.

We all know about cutting onions under cold water to keep them from making us tear up, but a slightly less messy method is to simply cut the root end of the onion off last. This prevents the strongest scent of the onion from being released while we are chopping the core of the onion.

To keep your lettuce or cabbage crisp while storing it in a plastic bowl place a small invert saucer in the bottom of the plastic bowl. Any excess moisture from the lettuce itself or from washing the lettuce head will drain under your lettuce head keeping it dry and crisp. Lettuce and celery will crisp faster is you add a few raw white potatoes slices to the cold water and soak the lettuce or celery in the water for a few minutes. Make sure to dry your lettuce and celery on paper towels on an elevated and ventilated surface. Pasta drainers with the paper towels placed on top on the contents work well to help air dry your lettuce faster.