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Get in the habit of making your own salad dressing; build you repertoire from at least half a
dozen good, tested recipes.
Learn to create beautiful composed salads; offer main-dish salads often as hearty, nutritious,
satisfying alternative meals.
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Make your own stocks or broths and make large quantities, freezing some for future use.
Accumulate stock ingredients in your freezer from vegetable scraps, pieces of meat and
bones.
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Find a commercial substitute for home-made stock that you like and always keep some on
your shelf.
Keep dehydrated vegetables suitable for stock in your pantry when you are out of fresh
produce.
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Learn several ways to thicken soups.
Learn several ways to enrich soups with body and garnish
Learn how to use a top pastry crust over soups.
Get into the chilled soup habit for quick, easy first course prepared well in advance.
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play © erdosh 33
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