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We hope you got benefit from reading it, now let’s go back to smoked sausage, potato & cabbage miso soup recipe. You can cook smoked sausage, potato & cabbage miso soup using 6 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Smoked Sausage, Potato & Cabbage Miso Soup:
- Use 2 cups Soup Stock of your choice *Today I used Unsalted Chicken Stock
- Take 1-2 Potatoes
- Use 1-2 Smoked Sausages *e.g. Kransky Sausages, about 150g
- You need 2 Cabbage Leaves
- Prepare 1-2 tablespoons Miso *Today I used 1 heaped tablespoon of White Miso
- Prepare 1 Spring Onion *finely chopped
Instructions to make Smoked Sausage, Potato & Cabbage Miso Soup:
- Cut Potatoes, Sausages and Cabbage Leaves into bite-size pieces.
- Place the soup stock of your choice and the ingredients in a saucepan, and cook over medium heat until soft.
- Season with Miso. - *Note: The important point to remember is that you should remove the soup from the heat before it starts to boil after adding Miso. If you boil the soup for too long, the wonderful aroma of Miso will be lost.
- Sprinkle with finely chopped Spring Onions and enjoy.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful germs from spreading and growing. You can take some steps to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods such as meat, poultry and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily. Keep worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will want to wash them completely.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they’ve been washed thoroughly first
Cover raw meat or fish and store on the bottom shelf of this fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to be sure everything you are likely to use was saved correctly (according to any storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that say just how long you can keep the food and whether it needs to go in the refrigerator.
This kind of food often has special packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. By way of example, you may see’eat in two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it doesn’t mean that the food will probably be detrimental, but its own flavour, texture or colour may start to deteriorate.
An exception to this can be eggs, that have a best before date of no more than 28 days after they are laid. After this date, the caliber of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and could make you sick.
If you plan on using a egg after its best before date, be sure you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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