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• 65
Stocks, Soups
& Sauces
Tips for Stocks, Soups & Sauces
• When preparing stocks, make
double batches and freeze for later
use.
• Freeze small amounts of prepared
stock in ice cube trays for quick
and easy seasonings.
• Over salted stocks, soups or
sauces? Add 1 teaspoon sugar
for every 2 liters of liquid. You
may also peel a white potato and
cut into chunks before adding to
liquid. Allow potato to cook for 10
minutes.
• Stocks should be brought to a boil
only once.
• Cloudy chicken stock? Add a froth
of three egg whites to hot soup and
let it form a raft. Skim raft for clear
soup.
• To remove fat, place soup or stock
in refrigerator. Fat will rise to the
top for easy extraction.
• Save vegetable scraps such as
carrot peels, celery stalks and
onions as ingredients for soup and
stew stock. Freeze until needed.