Tips For Soups:
- Always add corn flour to any recipe by first making a thin paste in cold water.
- Corn flour is an excellent thickening agent to add body to any soup. If not available
maida can also be used, similarly. Only the transparency of clear soups will not be there.
- Never over-boil soups as they lose their color and body.
- To make reusable and handy stock, make purees of boiled tomatoes, carrots, or bottle
gourd. Set in freezer in ice cube trays. Remove the frozen cubes. Place in a clean milk
bag. Seal and store in freezer. Use as required. Can last 7-10 days.
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