I often puree a portion of soup to thicken it, or use a different veggie pureed, such as simmered cabbage or zucchini.
As for different sized ingredients... remember that food only has so much flavor-love to give up. :) So when cooking them, using similar sized pieces for the predominant bites is a good idea. That's why you'll often find other flavor ingredients minced - smaller sizes give up the love faster. Smaller sizes (depending on densite) cook faster, give up the love, then are just filler (and can be rather bland filler, at that).
Oh.. since no one commented about the chipotles in adobo sauce.. I just wanted to tell you they are safe to use for QUITE a long time. I had some in my fridge (in an airtight, PLASTIC container) for what must have been at least half a year.
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As for different sized ingredients... remember that food only has so much flavor-love to give up. :) So when cooking them, using similar sized pieces for the predominant bites is a good idea. That's why you'll often find other flavor ingredients minced - smaller sizes give up the love faster. Smaller sizes (depending on densite) cook faster, give up the love, then are just filler (and can be rather bland filler, at that).
Does that make sense?
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And I'm not talkin' the "Back to the Future" kind, either. ;)
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I'll post my recipe now, actually.
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I had some in my fridge (in an airtight, PLASTIC container) for what must have been at least half a year.
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