Zuppa, crema di sedano, in scatola, preparata con pari volume di latte: quanti grammi in una cup?

Domande frequenti

Can cream of celery prepared with milk be used as a casserole binder the same way as the condensed version?

The prepared version is too thin to work as an effective casserole binder because the added milk has already diluted the starch and protein that provide binding capacity. For casseroles and baked dishes, use the undiluted condensed form directly, which has nearly double the solids concentration and will hold ingredients together during baking.

Does preparing cream of celery with milk instead of water change the weight measurements significantly?

The difference is minimal in terms of weight per cup because whole milk and water have similar densities, both near 1.03 g/ml. The prepared soup at 1.048 g/ml weighs about 248 g per cup regardless of whether milk or water was used for dilution. The meaningful difference is in fat content and mouthfeel rather than volumetric weight.

Why does prepared cream of celery soup have the same density as prepared cream of asparagus?

Both soups share a 1.048 g/ml density in their prepared state because they use the same base formula of condensed cream soup diluted with equal-volume milk. The vegetable component, whether celery or asparagus, contributes relatively little to the overall density since the bulk of the mass comes from the cream-and-starch base and the added milk.