Crumbs from a few gingersnap cookies can add an interesting flavor nuance to savory meat soups and stews, and also act as a thickening agent. Compact pasta shapes like ditali (tiny macaroni), orzo, radiatore and rotini do better than noodle-style pastas in soups. The cooking liquid from vegetables and meats can be saved and used as a nutritious base. Acidic ingredients like tomatoes, lemon juice or wine can help prevent curdling when working with milk-based mixtures. If you've ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.