- Soups and stews should only simmer (Never Boil) when cooking.
- Refrigerate cooked stews and soups overnight before serving. The fat will rise to the top and you can skim it off before heating and serving.
- In a hurry to skim the fat from the soup? An ice cube floated in the soup will help to congeal the fat and make it easier to remove.
- A leaf of lettuce dropped in a pot of soup absorb the grease from the top.
- Freeze the liquids from canned mushrooms or vegetables; use it in soups or stews later.
- To remove excessive salt from soup, drop in a sliced raw potato.
- Another way to thicken your soup, take some of the cooked vegetables out of the soup and puree in the blender. Then return to the original soup mixture.