They must be stirred constantly or heated in a steam jacket cooker. Modern oven use’ with steam injection will allow these soups to be reheated in trays ‘multi in a steam environment. The burning is when the bottom of the pot becomes too hot for the starch and colouring takes place. If starch thickened soups are to be re-heated over naked flame then they must be stirred regularly to avoid sticking and burning. 3.2 Introduction Introduction
They must be stirred constantly or heated in a steam jacket cooker. Modern oven ‘multi use’ with steam injection will allow these soups to be reheated in trays in a steam environment. The burning is when the bottom of the pot becomes too hot for the starch and colouring takes place. If starch thickened soups are to be re-heated over naked flame then they must be stirred regularly to avoid sticking and burning. 3.2 Introduction Introduction
TM_Prepare_soups_180113.docx