2006-12-27 16:58:18 · 7 answers · asked by Daniel G 1 in Food & Drink ➔ Cooking & Recipes
Don't allow them to come to the boil.
2006-12-27 17:01:36 · answer #1 · answered by Anonymous · 1⤊ 0⤋
What I do is temper. That means start ur soup when it its ready to add cream or chs, put the cream or chs in a bowl and add a little of the hot ingrediances a little at a time. This rises the temp of the cream or chs slowly so it dont curdel. This methed is also used when adding eggs to something hot like when u make eggnog.
2006-12-28 01:24:41 · answer #2 · answered by peach0250065 1 · 0⤊ 0⤋
Once all your ingredients for your soup has been added and cooked, only then will you add your cream lastly, turn down heat and continously stir your cream into your soup. Turn off fire once no trace of cream is visible.
2006-12-28 01:12:01 · answer #3 · answered by Carmen Vcsj 1 · 0⤊ 0⤋
dont let it boil is the first part, then the temperature you keep it in is the other...once made, maintain in a double boiler fashion to keep it hot but not keep cooking...and if possible stir regularly... also watch how much cheese you put in there!!!!
2006-12-28 01:07:59 · answer #4 · answered by MORRIS S 2 · 0⤊ 0⤋
take off from heat before adding dairy also bring dairy temp up before mixing cheat it a little before mixing all at once.
lr
2006-12-28 01:46:17 · answer #5 · answered by sapboi 4 · 0⤊ 0⤋
Make sure you cook it on low heat.
2006-12-28 01:35:32 · answer #6 · answered by Anonymous · 0⤊ 0⤋
dont let them boil....
2006-12-28 01:02:54 · answer #7 · answered by GrafZeppelin 2 · 0⤊ 0⤋