Soups & Stews

Tips for cooking soups & stews

• Build flavour in layers: aromatics in the fat first, then proteins, then quicker-cooking items.
• Let proteins sit on the hot surface before stirring — the browned fond dissolves into the sauce.
• Add cream, yoghurt or milk toward the end, off direct heat, to prevent splitting.
• Wider pans reduce liquid faster than tall, narrow ones; uncover if the sauce is too thin.
• Deglaze with a splash of liquid after browning to pull the fond off the pan base.