A soup is a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.
2
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2answers
120 views
Is it safe to cook chicken soup if the water doesn't quite cover it?
So, being dumb, I got my chicken all thawed out before I remembered that my friend still has my soup pot. I got the chicken crammed into a smaller pot, but I can't get the water to quite cover it. I ...
2
votes
2answers
179 views
Shelf-life of pressure-canned soups - is it still good?
I am just trying to get a rough idea of how long a pressure canned soup can last. We made turkey soup with thanksgiving leftovers, which we canned. I have it dated from 10-28-2012, so it's a little ...
7
votes
1answer
178 views
In industrially produced soup, how does each can contain equal parts of all ingredients?
In the soup that you get at the store, how come you never get cans of just broth?
You'd think that if the soup were made in a large vat, the first few cans would have very little broth and the last ...
3
votes
5answers
698 views
Replace cornflour in soup
I used to add cornflour in my chicken sweetcorn soup or chicken and noodle soup for a thicker consistency. But then I stopped using it completely after watching some show on TV that recommended not ...
0
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3answers
256 views
How to ensure that the chicken meat is not over cooked or under cooked?
I am cooking the chicken breast (together with bones and cut into 4 main pieces) in a soup.
(The soup was cooked with some other ingredients first and then the chicken was pieces was thrown after 1 ...
3
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1answer
85 views
What is the difference between Clam Chowder and New England style?
What makes clam chowder a New England style vs. some other style?
3
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7answers
310 views
How to add flavor to potato soup (using minimally processed ingredients)? [closed]
I've made my first potato soup and it has no taste.
Just to get an idea this is how I made it: chopped and onion and a carrot and place them with some oil to fry. After the onion got brown, I added ...
3
votes
1answer
261 views
What is the modern alternative to sieving soup recipes?
In soup recipes of Elizabeth David's French Provincial Cooking, the reader is often instructed to sieve to puree food multiple times with increasingly finer mesh. I suspect that such a sieve is rare ...
0
votes
1answer
139 views
Keep “soup greens” once done cooking?
I have a Polish cookbook (translated to English) from the 1950's and most of their soup recipes contain a bunch of greens/veggies but it's not always clear if they are just to be used as flavor or as ...
3
votes
1answer
94 views
how to make soup less 'meaty'?
Salut!
Using a hambone left over from the holidays, I made some split pea soup. The problem is that, deviating from the recipe, I added ham as well as the hambone.
Now, the soup is so meaty it is ...
3
votes
2answers
448 views
i added too much sugar to a soup — what can i do to make it less cloying?
I was making this recipe: Cabbage Borscht, which was from the old Lincoln Del, one of my mom's favourite places. I mistakenly doubled the sugar, putting in 1/2 a cup instead of a 1/4 of a cup. Given ...
13
votes
1answer
244 views
Trick to making perfect egg ribbons?
I'm looking for a time-proven method for getting perfect egg ribbons in egg drop or hot and sour soup. The result I'm looking for is a clear soup with the classic gossamer egg ribbons. I'm not ...
2
votes
1answer
106 views
How to reduce bitterness in silken tofu 'cream' soup?
I made a 'cream' soup using silken tofu, vegetarian soup stock, (pre-packaged) fried onions, and a bit of white balsamic vinegar. It was pretty good but had a bitterness at the back of the palate. ...
2
votes
1answer
262 views
What exactly is a chowder?
Are there other names which mean essentially the same thing. If there is a univeral process that goes into the making of a chowder that distinguishes a chowder, what is it? Are there some sorts of ...
4
votes
1answer
780 views
Will cooking chicken longer in soup make it less tough and stringy?
I tried a new chicken soup technique and am not quite thrilled with the results. The point of this technique was to achieve flavorful, tender chicken. Well, the broth is tasty but the chicken is kinda ...
5
votes
2answers
115 views
pressure cooking THEN water bath canning
I wanted to make and can my grandma's tomato soup but it calls for carrots and I don't have a pressure canner. I made the soup in a 15 PSI pressure cooker and then poured it into sterilized jars and ...
7
votes
1answer
399 views
What is a “soup chicken”
How is "soup chicken" different from "cooking chicken". Is it a different breed or just old chicken? Can I eat its meat?
I have always made soup from the bones of boneless chicken I cook. Today I got ...
4
votes
1answer
652 views
When a recipe calls for a can of condensed soup, is the water implied?
There are many recipes that will use a can of cream of mushroom soup, for example, not as soup, but as flavoring or sauce.
When this is the case, and the recipe does not mention the "add water" ...
3
votes
2answers
151 views
Any tips for degassing blended soup?
I find creamy soups and many other thicker liquids too fluffy for my liking after blending.
I could do it the old fashioned way by forcing through a mill/sieve; must I?
Any other tips to knocking out ...
3
votes
2answers
161 views
What is a good book about soup?
Thanks for reading!
I really love soup, and mine always comes out pretty badly - once in a while I get a good one, but generally pretty disappointing.
Can anyone recommend a good book for making ...
1
vote
2answers
137 views
How do I balance the bitterness of raddichio in soup?
I made a big pot of soup and put a little of nearly everything I had in my refrigerator in it:
radicchio
fresh green beans
beets
potato
carrots
garlic scapes
scallions
tomatoes
yellow ...
8
votes
3answers
2k views
Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup?
Once I was making soup with a friend and the recipe called for a few cloves of garlic. She was ready to throw the garlic cloves into the soup whole without chopping them up first. I would've thought ...
3
votes
3answers
265 views
How to prevent my roux from sticking to the bottom of the pan?
I make this soup based on a roux. I make roux the following way:
I melt butter
I add the same amount of flour
After cooking it a little I start adding a stock, just a little at the time.
This is ...
4
votes
3answers
376 views
What can I use to replace the tomato juice in gazpacho?
I'm trying to find cold alternatives to hot soup. A friend pointed me to gazpacho. I tried that, and we really liked it.
However, I will be cooking for someone who does not eat cooked tomatoes ...
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votes
2answers
211 views
First time dashi doesn't taste much
I tried making dashi for the first time today, but I think it wasn't very successful... I didn't have kombu so that might be a problem. I ended up adding a lot more bonito than recipes say to use. ...
2
votes
2answers
194 views
Will paprika taste good in my soup?
I've been making a soup that has an onion + garlic + carrot + celery + flour base, and then chunks of sweet potato and potato as well as barley added. I've been spicing it with salt, pepper, garlic ...
4
votes
1answer
387 views
Can I freeze hot soup? [duplicate]
Can I put hot soup straight in to the freezer or should I let it cool? With my old frig I used to divide it into meal size portions and seal in freezer bags inside tupper ware containers. Now I ...
2
votes
2answers
137 views
Why does brining work with dry heat methods and not wet heat methods?
If you brine chicken in a high saline solution and and then cook it using a dry heat method it will come out salty. IF however you do the same thing and then cook it with a wet heat method e.g. soup ...
2
votes
1answer
1k views
Should I delay adding barley when making vegetable barley soup?
When adding barley to a soup (usually with some combination of vegetables), should I add the barley later than the rest of the ingredients?
1
vote
2answers
211 views
My soup tastes tart… Is it safe to eat?
My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge a week ago, it didn't have that tart ...
5
votes
1answer
837 views
Split Pea Soup, but peas aren't dissolving
I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dissolve, making a thick broth. I made sure ...
0
votes
3answers
278 views
Is kimchi a suitable addition to a noodle soup?
I have just returned from having purchased a can of kimchi. I have no idea what the contents are, since they are written in Korean, but thought that mixing it into the broth at the last minute might ...
1
vote
2answers
787 views
Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup?
Should I use yellow onions, red onions or even a mixture of both to make the best onion soup?
I realise this is a subjective question, but is there any reason I shouldn't use red onions or is there ...
5
votes
2answers
2k views
Why did my French onion soup with 'red' onions come out tasteless and bland?
I usually make the French onion soup with white onions. The prodecure I normally use is as followed:
I slowly caramelize them on a low heat for around 40min.
Then I add some sugar, salt and oil ...
0
votes
0answers
120 views
Quick Ramen Soup Flavour Boosters [closed]
Just to be clear, I'm not asking for a recipe, just some ideas. Which ingredients will create a quick yet flavourful and umami full broth? I've got things like dashi and miso but even then it doesn't ...
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votes
1answer
167 views
When is slow cooking important to salt absorbtion, before or after boil?
Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or both?
1
vote
1answer
529 views
Boiled chicken: coloured parts of the meat?
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white ...
5
votes
1answer
320 views
Replace the mouthfeel of consommé in vegetarian soup?
In soups that traditionally include a consommé as the base, such as French Onion Soup, what are some ways to replace the mouthfeel of the gelatin-rich stock when converting the recipe to be ...
4
votes
4answers
1k views
Can I freeze soup in a pot?
Can I freeze soup in a pot (I believe it's made of stainless steel)? Are there any health risks? Is there any risk of damage to the pot?
10
votes
4answers
1k views
Why put a stone in the soup?
I was surprised by the added stone in the soup of this question:
"Also, for irony, a large (cleaned) stone is always left in the pot"
What would be the reason for this? For the minerals in the ...
7
votes
3answers
1k views
How can I keep my split pea soup from becoming too thick during storage?
Every time I have made split pea soup, I have to try to estimate the amounts to be finished in one meal. If I store the leftover soup (in the refrigerator or the freezer), the soup thickens to the ...
0
votes
3answers
948 views
What actual effect does a Parmesean rind added to soup have?
The answers to this question state that adding a Parmesan rind to a cooking soup will add a cheesy flavor to the soup.
How much flavor does a rind really add? Does it flavor the soup to a degree ...
7
votes
4answers
5k views
Why heat soup in a blender?
Several times lately I have seen people recommend a particular brand of (very expensive) high powered blender.
Each time one of the main selling points for them is that the blender is so powerful ...
5
votes
2answers
580 views
Fresh vs Frozen Broccoli for soup?
Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first or put it in frozen?
18
votes
3answers
3k views
Never ending soup; is it actually safe?
In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available
Normally the pot was ...
16
votes
2answers
238 views
What are the optimal simmering times for each stage of a traditional phở?
Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments.
The ...
10
votes
1answer
4k views
Difference between soup and stew
What are the technical differences between a soup and a stew.
Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by ...
8
votes
4answers
1k views
What's the difference between gazpacho and normal soups?
Gazpacho is (afaik) a tomato-based soup, eaten very cold. I was wondering if there is a difference between gazpacho and other soups, apart from the temperature eaten at.
Could you heat gazpacho and ...
4
votes
4answers
5k views
What are common techniques for adding eggs to soup?
I have seen different techniques for adding eggs to soups. They seem to be a polarizing topic - I have known people to find the sight of "raggy" soup disgusting, and I have family members who won't ...
3
votes
4answers
3k views
Adding pasta to soup
Is there any way to add pasta to soup without the pasta doubling in size and getting mushy in the fridge later.I've even tried putting uncooked pasta in with the same result.
