If I have half a tub of cream in the fridge, opened, almost a week old...perfectly fine though, What happens if I add that to a fresh soup I'm making? (fully heated to a boil if I must) How does that cream then go in the resulting soup? Does it reduce the life of the soup? Or does the cooking take care of that? Could I then freeze the soup and treat it like normal upon defrosting? Thanks in adavance if anyone sees this :)
[link] [comments]
from AskCulinary https://ift.tt/1X8ZtYH
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment