Trigger
Well-Known Member
Pea & ham with tiger bread!
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Favourite flavour of soup
- Thread starter kp789
- Start date
BoyBlue_1985
Well-Known Member
Trigger said:Pea & ham with tiger bread!
Tiger bread, do you order that from China, thought it would be iiligal
i'll get me coat
Trigger
Well-Known Member
BoyBlue_1985 said:Trigger said:Pea & ham with tiger bread!
Tiger bread, do you order that from China, thought it would be iiligal
i'll get me coat
Do so you get it in ASDA!
BoyBlue_1985
Well-Known Member
Trigger said:BoyBlue_1985 said:Tiger bread, do you order that from China, thought it would be iiligal
i'll get me coat
Do so you get it in ASDA!
I know mate its awesome bread, especially when its just been baked
it was a terrible joke that was poorly delivered
LongsightM13
Well-Known Member
So here's a genuine query for stuart, the op and other masterchefs. When does a soup technically become a stew?
Stuart
Well-Known Member
LongsightM13 said:So here's a genuine query for stuart, the op and other masterchefs. When does a soup technically become a stew?
You mean a soup , to a broth , to a stew , to a casserole ? ;-)
LongsightM13
Well-Known Member
Yeah, summat like that. Does it depend on liquid to solid ratio? Some soups are definitely more like a stew. No pun intendedStuart said:You mean a soup , to a broth , to a stew , to a casserole ? ;-)LongsightM13 said:So here's a genuine query for stuart, the op and other masterchefs. When does a soup technically become a stew?
Stuart
Well-Known Member
pee dubya said:I'd harazd a guess at cooking length? Soups are generally quite fast, stews are cooked for longer. Stew is more associated with chunks, because chunks (specifically meat) take longer to cook.
I am guessing.
That's more or less right mate . You wouldn't slow simmer a soup on the hob for an hour and half , or in the oven on gas mark 4 for a couple of hours .
Some soups are blended near the end of the recipe , but you wouldn't blend a stew or a casserole , unless you were weaning your kid onto solids , being fed through a straw/drip or just fuckin' mental ?
Some soups require a 'roux' ( flour and butter ) as a thickening agent , some don't . I'll sometimes use a roux in stews or casseroles , sometimes won't . It all depends on the dish .
r.soleofsalford
Well-Known Member
i like a spicy soup, i like Chinese hot and sour soup but Thai tom yum soup is fantastic