Hot answers tagged

49 votes

Dispensing fair shares of inhomogeneous soup

Maybe take a cue from Ramen and prepare the broth and the add-ins separately. Evenly distribute the add-ins in bowl, then top with broth and garnish.
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41 votes

How do I make my blended soup a more appealing colour?

Of course “appealing” is quite opinion-based, so let’s look at the problem in a slightly more neutral “how can I avoid the colors mixing when I blend the soup”. In short, you can’t. If you have a ...
  • 55k
31 votes
Accepted

What is the best culinary practice surrounding the water used to soak beans, pulses and rice?

That water may contain all sorts of fungicides, dust, contaminants, rodent feces, insects, and so on. The process of production of beans is far from sterile. If you wash the beans thoroughly before ...
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29 votes
Accepted

What is the best way to turn soup into stew without using flour?

I wouldn't actually call a soup with thickened liquid "a stew", for me a stew is a cooked dish with very little liquid altogether, be it thick or thin. Because of this, I would suggest a ...
  • 128k
28 votes

What is the best way to turn soup into stew without using flour?

Let's leave aside the question of what separates a soup from a stew (there's no real answer, only mostly arbitrary opinions - which seems to be a somewhat widely shared belief around here: https://...
  • 2,412
28 votes

How do I make my blended soup a more appealing colour?

The Turquoise Room (at the La Posada Hotel in Winslow, Arizona) has a "signature soup", which is actually two soups ladled into a single bowl: a bright yellow corn soup, and a darker brown ...
24 votes
Accepted

When turning instant soup into liquid soup, how can I optimise dissolution?

Add the water incrementally. It's probably enough to add just a bit, stir, then add the rest, but you can break it up a bit more if that doesn't work. A clump of powder or a lump of paste won't ...
  • 57.6k
24 votes
Accepted

How do I remove oil from soup?

The easiest way, is to cool (fridge) it down and remove the hardened fat that should have floated to the top. You could try doing while the soup is hot by using a shallow spoon and spoon the liquid ...
  • 19.6k
24 votes
Accepted

How can I increase white wine shelf life specifically bought for cooking?

Freeze it in cubes and use it as required. Wine should be low-alcohol enough to freeze in a regular freezer, although you might find you get 'slushier' parts – if you do, these will have a higher ...
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23 votes
Accepted

Skimming foam from stock without removing floating spices

I tend to just stick the spices in a tea egg I do this whenever I think the spices will get in the way during my process or when I want to remove them before serving, such as in case of a bouquet ...
23 votes

Where did my fennel go?

Fennel is a fairly delicate flavor. I can see how caramelized onion and tomato would easily over power it. The bulb actually provide the most delicate flavor of fennel. If you want a more ...
  • 67.1k
22 votes
Accepted

Chicken soup has split. Can it be repaired

Pureed chicken and water is not a stable emulsion, no. There's nothing in there that binds the fat or suspends the meat particles. Most recipes for chicken soup do not call for pureeing the actual ...
  • 10.5k
21 votes
Accepted

If I am blending parsley for soup, can I use the parsley whole or should I still remove the stems?

There is a lot of flavor in parsley stems, as is true of most "soft" herbs. In my kitchen, if it is soft/palatable, I use it.
  • 67.1k
20 votes
Accepted

What is the meaning of "cream of X" in a soup?

'Cream of' originally meant not only pureed, but cream added, regardless of other ingredients - most modern shop bought versions will either have cream or a product of dairy origin added, which is why ...
  • 1,089
20 votes
Accepted

Common ingredient to thicken the soup

There are lots of potential thickeners, but you often need to select the one that works best with your given need (temperature, if it has dairy, resulting mouthfeel, etc). In your case, you're ...
  • 76.1k
19 votes
Accepted

Why did my chowder turn out watery?

Unfortunately, cornstarch does that. It does not reheat well. Potato starch is even worse, and that's the thickener in Knorr's Leek Soup. If you want to reheat something thickened, your best bet is ...
  • 58.2k
18 votes

Can I make a neverending Soup in an instantpot?

I've actually tried it. It didn't work very well for me, but it might work better for you. The problem is, cookers like the Instant Pot are designed for quick pressure cooking first and foremost. ...
  • 21.3k
17 votes

Imitating the flavour of canned cream of mushroom soup

What you are describing as a "mushroom" flavor is most likely umami, loosely translated as "savory". It is a flavor that comes from glutamates, which are found in foods like meat, ...
  • 1,655
16 votes

What is the meaning of "cream of X" in a soup?

It is a specific process. After the soup is cooked, it is put through a blender. It is no longer chunks of food floating in a broth, but it becomes a homogenous creamy liquid. Sometimes pieces of ...
  • 128k
15 votes

What is the fastest way to cool hot soup?

Ice bath. Put a bunch of ice in your sink or in a container large enough to place your soup pot in. Add enough water to cover the ice. If the soup pot is large or wide, you can speed up the cooling ...
  • 31.7k
15 votes

Can I make a neverending Soup in an instantpot?

I agree with Sneftel's answer that the quality is likely to degrade over time due to contents settling and breaking down into stuff that doesn't taste good. But just to add a thought regarding safety: ...
  • 31.7k
14 votes

What is the best culinary practice surrounding the water used to soak beans, pulses and rice?

The other reason to discard the soaking water is (theoretically) limiting flatulence. According to The Bean Institute and other sources: Soaking overnight and then discarding the soaking water ...
  • 49.9k
13 votes
Accepted

How much time does it take to boil salmon?

It just has to get to 145F for safety, and in boiling water that happens really fast. 5-10 minutes is totally believable. On top of that, fish is really unpleasant when overcooked, so you really want ...
  • 57.6k
13 votes
Accepted

A stock question for British catering professionals

I buy tubs of Knorr stock powder from restaurant supply stores here in the uk, it's a different product from their cubes, and has a very different flavor, there's also a paste. It may be worth having ...
  • 68.9k
13 votes

How can I increase white wine shelf life specifically bought for cooking?

Small bottles. These bottles are 187 ml which is 6 ounces each. This 4 pack costs $2. You will use one bottle to cook and discard what you don't use from that bottle. The other 3 will wait their ...
  • 6,081
12 votes

How do canned soup companies keep their noodles from absorbing all the liquid in the can?

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 ...
  • 1,767
12 votes
Accepted

What does soffritto do to minestrone?

A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions. The gentle “sweating” in fat enhances the sweetness of the vegetables and brings ...
  • 55k
12 votes
Accepted

How to keep seasonings from separating in soup

You could use a bouquet garni. https://www.wikihow.com/Make-Bouquet-Garni https://en.wikipedia.org/wiki/Bouquet_garni The bouquet garni... is a bundle of herbs usually tied together with string ...
  • 6,081
12 votes

Where did my fennel go?

Most vegetables starts to lose their natural flavor when cooked too long, which could be the case for your fennel, and the flavor would be even harder to notice after pureeing with rich tomato-butter-...
11 votes

Why did my chowder turn out watery?

Attention - possible gross information to follow. Queasy fellows stop reading here, please! Long simmering aside: If some saliva has gotten into your soup (e.g. someone tasting and double-dipping), ...
  • 55k

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