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The off-centered bubbling will encourage fat to accumulate on one side of the pot for easier removal. A leaf of lettuce dropped in a pot of soup will absorb grease from the top. To remove the last spots of fat floating on the surface drag a clean unprinted paper towel across the top. It will oak up most of the remaining oil. Refrigerate cooked stews and soups overnight before serving. The fat will rise and solidify in a layer at the top. The fat may then be removed by breaking it up into large pieces and lifting it away with a spoon. When in a hurry to skim the fat from soup float an ice cube in the soup to help congeal the fat and make it easier to remove. If the Soup is too Salty... Try one of the following methods to correct over-salting: (1) Add a whole peeled raw potato to the soup and simmer for 10 to 15 minutes.
Cutlery: Every great soup cook must have at a minimum one high quality chef s knife and one excellent paring knife. Most on our team have 3-4 chef knives in their personal kitchens and swear they can t do without any of them. Having 2 quality paring knives should suffice. We prefer two chef knives Wustoff and Kershaw. These two knives are in the premium tier but not nearly the most expensive but just as high of performers. High quality knives will make your soup prep work much easier safer and enjoyable. We re often asked "what size of knife should my soup kitchen have?" We agree the choices can be perplexing but the answer is not exact. It depends on your hands. The best knife for you will fit your hand comfortably allowing for nimble work. If you have smaller hands you may find a 6-inch or 8-inch blade is perfect.
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We are fans of stainless steel for practical cooking and silver pewter ceramic and other high quality weighted ladles for serving. Decorative handles shapes sizes a variety of exotic decorative metals and textures make choosing your soup ladles an artistic decision that will offer your table the perfect finishing touch. Spices: Often a soup aficionado s desire to tackle a new and exotic recipe may be cut short by the list of rare hard to find spices that it requires. The true soup chef must clear a shelf in their spice cabinet (freezing infrequently used spices will help lengthen their life) and expand on their spice inventories. The soup kitchen s spice rack should never limit ones ability to tackle a new and exotic recipe. Of course we are talking about real tasty good-quality Soups.