Questions tagged [soup]
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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How can I remove excess fat from stews or soups without refrigerating?
I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not.
Are there any other ways to remove excess fat without standing there and spooning out or ...
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Can quinoa be used as a soup thickener?
The normal method for preparing quinoa is to boil water, drop the quinoa, wait until it "sprouts", then strain.
My question is about the last part: the straining.
Suppose you are making a soup (...
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What kind of cooking method was used for the chicken in my ramen?
A few months ago, at a very good Asian restaurant, I had ramen with chicken in it. The chicken was cut in small "flakes" (around 2cmx1cm rectangles and really thin), was super juicy, tender ...
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Is there a way to get rid of that sulfur-y, fart-bomb-like smell form cooking daikon?
Made a chinese-style daikon soup in a pressure cooker, and it left an sulfury odor reminiscent to a subtle fart bomb. I know veges and roots that have sulfuric compounds tend to do this. Is there a ...
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What are the cheapest options for a thickening agent for making soups?
I'm trying to make soups (e.g. tomato soups, with some veggies, chillies, etc) and would like to make its cost lowest possible.
One problem that I have to solve is choosing the right thickening agent ...
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How to keep cream soup warm for restaurant/cafe?
I want to start a soup restaurant/cafe. And I want to keep my soup and cream soup (more thicker and creamy) warm or hot if it can. But I'm not sure how to do that. What is the equipment that I need to ...
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Why wouldn't a cast iron pot rust/corrode if I cook liquids in it?
Cast iron cookware newbie here. I've been told that it's okay to make soup in cast iron, but that the soup should not remain in cast iron after it's cooked, otherwise the pot will rust. But hot or not ...
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Using Chicken Broth bones for chicken stock?
I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasonings. After that, I will take ...
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Split pea soup won't soften. Any way to soften the peas without burning?
I am trying to make split pea soup. The first time I did it the peas softened just fine but the soup was scorched. I am trying again but at a lower heat, and the peas are refusing to soften.
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Caldeirada - the Portuguese fish soup
Caldeirada is a fish soup/stew very popular in Portugal, which has several recipes (mainly suggesting different kind of fish). It is cooked in a large(r) pot and these recipes have all in common to ...
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Why does a vegetable soup turn sour?
I made a vegetable soup with peas, onion, garlic, potatoes, celery, cubed chicken stock, salt, and olive oil. I put it in two containers, one open and the other airtight, and in the fridge. After 6 ...
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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 ...
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Chicken soup has split. Can it be repaired
Today I made chicken soup. I roasted a chicken until cooked. I then removed the breast and leg meat, boiled the rest. I strained it, added a chicken stock Cube to adjust the flavour, added the saved ...
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Help me rescue my bland soup
Help I threw in carrot, potato, parsnip, turnip, leek and two ham stock cubes but I've ruined it by using to much water and I've already blended it. I would really hate to have to chuck it in the ...
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Does pepper dissolve into hot / boiling water similar to salt?
I read this article here on why whole peppercorns are used and looked at this quick 30 minute recipe for chicken pho which uses peppercorns instead of pepper.
It just seems a lot more expensive and ...
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Why do potatoes in soup/stew taste stale the next day?
I notice that when I prepare stews or soups with potatoes (e.g. beef stew, Japanese curry, etc.), they have a tendency to have a somewhat-off "stale" taste when reheated the next day, after ...
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How do you properly soak and cook barley?
I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear on what to do. There is a recipe for a ...
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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 ...
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Fixing a beef broth with too much celery seed
I cooked a large crock pot of beef bone broth. I didn't have any veggies so I used garlic salt, onion powder, celery seed and bay leaves with my beef bones and about 4 quarts of water. I didn't ...
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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 ...
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Can I replace flour in a soup recipe with a 1 to 1 gluten free flour?
I have celiac disease and must eat a gluten free diet.
I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/4 cup all-purpose flour. Would it be ...
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Common ingredient to thicken the soup
Yesterday, I had some cooked rice and poured in coconut milk. The can turned out to be bigger than expected so the contents got a bit too "loose".
One way was to cook some more rice, of course. ...
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What's the point of salting water if you mash or blend anyway? [duplicate]
It makes sense if you cook pasta, for example: you want those noodles salty inside too. If you mash or blend, however, there's no such thing as inside or outside. As a result, I never salt water when ...
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Soup 'fork' source
So, this is more a question about food etiquette/trivia than cooking, but this community seemed to be the closest fit.
Is there a specialized fork-like utensil that was used for soup in western high-...
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Difference between demi-glace and beef stock. Can I use a demi-glace instead of a beef stock?
Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C.
Here is my demi-glace which I refer to:
Beef stock, on the ...
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Is it safe to put fresh hot soup in a glass mason jar?
I make soup in a slow cooker and I'd like to store individual servings. If I take the freshly made hot soup from the slow cooker and ladle it into mason jars and screw down the lids, is that safe? I ...
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I made butternut squash soup and it asked for garlic but it is overpoweringly garlicky how do I fix that
I am making a butternut squash soup it asked for garlic shallots maple syrup garlic butter salt pepper and nutmeg. When it was all blended together it was a little bland so I added additional garlic ...
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Substituting sour trahana for kashk
Kashk (also Kishik) is a form of dried yogurt used all over the middle east and central Asia as an ingredient. Sour Trahana is a second dried milk product used in Greece and the middle east. Where I ...
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How do I get rid the yellow layer of oil that forms in my cream of mushroom soup?
When making cream of mushroom, I sauté the chopped up wild mushrooms with unsalted butter until tender and add a little olive oil. After a while, I add the milk, cream, bay leaves and season it to ...
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Chowder without flour
Is there a gluten free alternative for flour in clam or mussel chowder? The recipe calls for a couple spoonfuls.
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How can I improve my noodle soup?
I boiled one chicken breast in three litres of water with three medium-sized raw onions, two teaspoons of ginger powder, two teaspoons of dried garlic flakes, 10–15 whole black peppers, two table ...
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What veggies give the best results in a mirepoix?
I want to make consomme. I think I have the general theory down. Im just wondering what veggies works best in the mirepoix, and in what way they should be chopped?
I wonder if the French tradition ...
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What Non-Sweet Winter/Root Vegetables and Squashes Make a Savory Soup?
I got excited recently because I had a savory 'pumpkin soup' that wasn't sweet at all and googled the recipe, which had Hokkaido squash. Is Hokkaido squash definitely savory? I hate most winter root ...
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What is the best way to approach thermos cooking?
I have a series of hard days in my near future. I want to prepare quick and easy lunches. I have the idea of taking lentils putting them trough a blender to get lentil flour.
If you add the lentil ...
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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 ...
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My bowl cracked when I poured hot soup into it - what happened?
I was preparing a bowl of Ramen Noodles, and rather than use a ladle decided to just pour the soup directly into an old ceramic bowl (at least 10 years old).
Suddenly, the soup starts to spill out of ...
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How can I stop my soups sticking to the bottom of the pot?
I like cooking soups, however often as not the lentils or oats stick to the bottom of the pot and start to burn. I like cooking my soups over several hours in a large pot.
How can I avoid this?
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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 ...
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Are those white things in my lentil soup worms? [duplicate]
I just made this soup but I noticed these white things in it are they worms?
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Dispensing fair shares of inhomogeneous soup
I love noodle soup and doling out bowl after bowl of it, but I have noticed that ingredients are not evenly distributed between bowls. However I have noticed that the bowls, even when filled to the ...
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Reheating and Storing Chicken/Potato Soup For 10 Hours
I would like to reheat chicken/potato soup (heavy whipped cream, cooked chicken, flour, potato, cooked bacon, some salt, and vegetables to name a few ingredients) i.e. thick soup and store it in a ...
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What goes into tom yum soup? [closed]
I've bought some tom yum paste. The label says 2 tbsp per cup of water, add meats and vegetables as preferred.
What would be good, reasonably authentic solids?
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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 ...
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Matza balls 'explode' at high altitude
We now live in the mountains at 8,500’ (2600 m) and I cannot make matza balls for chicken soup up here. They explode into dust in boiling water. Water boils at 190 F (88 °C) here, that's probably a ...
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How do canned soup companies keep their noodles from absorbing all the liquid in the can?
I like to make noodle soups. Chicken noodle, pho, k'tieu, soba, and so on; there are many different types of noodle involved. In every case, if the soup goes into the fridge, the noodles absorb all ...
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Reverse-Engineering Trader Joe's Garden Vegetable Soup
I'm trying to reverse-engineer Trader Joe's garden vegetable soup. I have the full ingredients list and the nutrition facts. However, I don't know what ratios to use (the recipe itself is very simple) ...
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I am making squash bisque it calls for 1 cup of flour can I use 1 to 1 instead?
The recipe calls for. 5 cups diced butternut squash,
1 cup of butter,
5 cups chicken broth
1 cup half and half
1 cup regular flour
Spices
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How can I increase white wine shelf life specifically bought for cooking?
In the answers to the popular question What defines cooking wine? one common recommendation seems to be to simply use regular wine.
However, it seems that wine goes bad in a few days. I don't consume ...
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If 2 cups of Himalayan salt is used in making 60 gallons of soup, how much sodium does this contribute to a 24 oz. soup serving?
We have a local soup kitchen that provides 24 ounce containers of soup. There is no nutritional profile posted on the containers, and I'm curious as to how much of the standard (American Heart ...
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Using yellow mustard as a soup base
I have a lot of yellow mustard (think French's brand, nothing fancy here) and am looking for ways to quickly use a lot of it. One thought that came to mind was to somehow use it along with some other ...
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