- Tip of the week!
If you use a thickener to thicken clam chowder, be sure that
when you reheat it, you do not let it come to a full boil. The
thickener will break down and your soup will become watery. Just
heat it until it is almost simmering and take it off the heat.
Posted: Friday, November 26, 2010 5:03 pm
Updated: 5:06 pm, Fri Nov 26, 2010.
Dear Barbara: In regard to Michael Warren’s
twist on stuffing (Lodi Living cover, Nov. 20), can the cooked end
product be frozen without being all stuck together or too dry? Any
Or, use your
Friday, November 26, 2010 5:03 pm.
Updated: 5:06 pm.