Tomato Soup Curdling
Dear Aunt Daisy, I wonder if you could help me solve my problem. I’ve preserved some tomato pulp, but when I get it ready for lunch it always curdles after I add the milk. I’ve tried it different ways, adding the milk cold, and adding it after I’ve heated it, but it always turns out to be a failure. I’ve even added a pinch of baking soda but without success, All my family are crazy about tomato soup and I would like to be able to prepare a nice bowl for them. I listen to your programme and have already learned a lot of useful hints-May of Brooklyn. Try adding the soup fo the milk instead of adding the milk to the soup, This idea is printed on the label of many tinned tomato soups, and I have found it to work well. Warm the milk, then gradually stir in the soup. I have also found that if the milk has a little best cornflour stirred into it while heating, the soup does not make it curdle. This worked better than baking soda. A little cornflour stirred into the milk when making boiled custard also prevents curdling, I have found-not enough to thicken, but just a little.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19560907.2.59.2.2
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New Zealand Listener, Volume 35, Issue 892, 7 September 1956, Page 33
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210Tomato Soup Curdling New Zealand Listener, Volume 35, Issue 892, 7 September 1956, Page 33
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