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 taste. And it tastes great. ;-)
However, there's always this layer of oil that forms which gives the soup a yellowish tinge. I usually skim off that layer of oil with a spoon and all is well.
Is there a way of preventing it from forming in the first place? Am I doing something wrong?
Yes, cream soups are typically roux-based. If you add some flour (roughly an equal amount to the butter) to the fats, whisk and cook the flour for a couple minutes and then slowly whisk in the milk, it will be much less likely to separate. The soup will also be thicker, which I would imagine is a good thing.
of consistencies. Others don't give instructions at all. I've had recipes say "then add milk to reach cream soup consistency", and I have no idea how much milk to add. Eating out doesn't make it easier. Our cafeteria offers stuff I would classify as vegetable puree at the soup bar. I'm sure I've had "cream of mushroom soup" somewhere which had the consistency of half-fat dairy cream. What... a cream of mushroom soup be thinner than pumpkin soup? And how do I recognize that I have achieved the correct consistency?
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" step, is it implied? Is it just expected to add water to condensed soup, or in the context of an ingredient, is the condensed soup used for more flavor and shouldn't be diluted?
Recently, I decided to make myself a soup with a new kind of cheese nockerln. For the nockerln, I wanted to make nut-mushroom cheese. I used roughly equal amounts of emmentaler, portobellos (pureed) and hazelnut flour, with some heavy cream, some gluten and a pinch of lecithin. The mixture turned out very soft and very gritty, even after prolonged refrigeration. The taste was good... of processed cheese). Is there a good guideline/chart for what amount of proteins, solids, fat and water can I add to cheese to get a certain firmness of the final product?
-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I.... I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla and carried on. The pie came out tasting fine. But after the pies had been topped and cooled, there was a slight layer of oil onto of the set butterscotch, but beneath the meringue. Pouring the oil
to cover the top layer of guac with sour cream. This works awesome. I just didn't have any on hand for my last batch. ...So what exactly happens to the flavor of avocados when it oxidizes? I made some guacamole and as many are familiar, it forms that yucky garbage-green color. Now, it tastes different. I'm not sure if it's necessarily bad though. Maybe it's just an acquired taste. The essence is still kinda there and I feel bad scraping that first 1/8 inch off and just chucking it away. I can't tell if it tastes
Occasionally it happens that I add to much creme fraiche to a pasta sauce. Recently this happened with a pasta that contained aubergine, courgette, white mushroom, onion, chicken and some pepper and salt. I added the creme fraiche in the last stage. This made the dish creamy, but also neutralised the flavour of the ingredients. Is there a way to to partially reverse this neutralisation?
cornstarch, and it thickened nicely. As the recipe said, I whisked in one cup of heavy cream, poured it over the chicken/mushroom/onion garlic mixture, then put it in a 13x9 glass tempered dish... separated; no white cream sauce to be seen. The flavors were separate, and althoguh I didn't like it, my husband ate it, and I am thinking it was burned through and through -- but I am not sure.... The higher heat was an oversight. Did I burn it? Is it just overcooked, and edible, or is it bad? I have absolutely no idea at this point, but I have been reading that cream sauces have a top heating
My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of sponge cake with sauce, Diplomat cream and amarena cherries on top. The problem is that I won't have time the day we eat the cake (Saturday) and the day before (Friday), so I need to make it in advance. I'm thinking of preparing the sponge cake, cherry sauce and chocolate mousse on Thursday and build the bottom layers and put it in the freezer. I can make the Diplomat cream on Friday morning
My question is about adding heavy cream or half 'n half to a dish. Olive oil is in a skillet over low heat. Next add lemon juice, a ladle of pasta cooking water and the cream. The cream always turns slightly curdled, but the dish still tastes good. What can I do differently?