A soup is a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.
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3answers
975 views
Counter to bitterness in soup
My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper.
Sugar seems to be ...
11
votes
7answers
10k views
How do I keep soup from being bland?
I've been experimenting with soups recently and trying different recipes, and I've found that I often come out with a good soup that's a bit too bland in taste. And yes, salt and pepper makes a huge ...
6
votes
4answers
1k views
Add gelatin to soup as a replacement for stock?
My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water.
Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good ...
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votes
4answers
2k views
How to use Bones in Soups?
I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut them into pieces and throw them into a new ...
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votes
1answer
459 views
If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?
Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little salt e.g. 5g. How much of the salt, if ...
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 ...
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 ...
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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 ...
13
votes
3answers
2k views
Ham and Pea Soup with whole dried peas instead of split peas?
I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding ...
8
votes
7answers
3k views
Soup is too salty!
I made a mistake with my lastest batch of chicken soup, and it's too salty to eat. Is there any way to save it?
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
624 views
Freeze Soup very quickly Without Destroying the Content In Fridge?
I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water still takes a lot time to become cold. I ...
3
votes
2answers
210 views
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?
What is the purpose?
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vote
1answer
837 views
What is the correct consistency of a cream soup?
Some cookbooks give advice, but it is conflicting. Some say "it should coat the back of a spoon", which I find terribly confusing - my best try to imagine the result will work with a wide range of ...
1
vote
2answers
3k views
What is vietnamese pho? What exactly does it consist of?
What exactly is pho? I know it's a type of vietnamese cuisine.
What does a bowl of pho typically consist of?
What are the bare requirements to consider it pho?
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3answers
2k views
Which parts of a chicken are used to make chicken soup?
I boiled a chicken legs for over 2 hours in low temperature. The soup is yellow and with very soft chicken. It tastes very good after adding some salt. Which part of chicken is the most appropriate ...
0
votes
3answers
990 views
Carrot soup and avoiding the use of a blender?
Most recipes for carrot soup I encounter require a final stage of blending/whizzing to get the creamy texture. Eg:
recipe1
recipe2
recipe3
Can the blender/whizzer be avoided? How must the recipes ...
0
votes
2answers
4k views
How to create a soup with frozen chicken?
I have chickens in the freezing box. How long can I keep my fatty chicken legs there until they become dangerous to eat? How should I defreeze the chicken? Can I just put it to the hot water or should ...
