New answers tagged soup
I like to add these combinations to my soups individually to the bowl to add some extra flavor: Chili oil Lime and Coriander with some fried/crunchy noodles White vinegar and green chili paste
I know that this is an old post but of course, people will continue to find it on the Web and be interested in possible solutions, so I thought I'd add a couple that I have used: Sesame oil (especially toasted version): This works great to doctor up a bowl of bland soup, just a little bit is needed. Actually any nut oil is good, but the sesame is strong ...
Normally one would salt a soup or sauce to taste before serving, not early in the cooking process. When a soup boils, it's flavors concentrate as water is evaporated off. It is easy for it to become too salty if you add salt to taste before concentrating the broth, and it's much easier to add a little salt than try to remove it.... Also, the amount of ...
Because as you are cooking your soup, water in your soup is evaporating away as steam. You might salt a soup perfectly halfway through, but after evaporation, your now thicker soup is too salty. When adding salt, wait until the end of the cooking process, as soups will reduce and concentrate the flavors as the liquid evaporates. [ Source: ...
Canning I've been looking up canning, as I suspected it had much to do with the process of noodles not absorbing all the water. I've found this tangentially related post and quoting: You CAN can pasta yourself. It is not difficult but, like the commercial caners [sic] you will need to make sure it is high acid (they add flavorless citric acid) but using ...
According to the manual of the Ninja Professional Blender: CAUTION: Do not process food or liquid that is hotter than 180°F/82°C. Allow very hot ingredients to cool before processing. Source: http://www.ninjakitchen.com/manual/BL500_30_IB_ENG_110223_2.pdf
Try a Grease Grabber. They are a special pad that only absorbs oil and repels all else. you just float it on top of your soup and it will absorb all the grease. Take a look at Greasegrabber.org.
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