Today while simmering split peas with a good meaty ham bone, the whole works smell so bitter. I'm wondering why. I love pea soup but haven't made it very often.
In the end it did taste fine but had a really bad smell like it was going to taste bitter. I added the onions carrots celery and garlic a bit later. I did have to use salt and that helped. Used 10c of water. It ended up fine... my husband had 3 bowls! I just thought it smelled off.
One of the first things that comes to mind is that you have some beans burned to the bottom of the pan. This is a common issue when cooking a large quantity of beans if they aren't stirred enough. Burnt food items omit a bitter flavor as well as smell.
I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dissolve, making a thick broth. I made sure to soak the peas overnight before cooking them. But the soup has been simmering for over an hour now (very low flame, partially covered, other veggies in the soup for the later 40 minutes) and they don't seem close to dissolving. Did I do something wrong? How can I fix the soup? And how can I avoid this in the future?
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 more fiber and holding the legume together giving the soup a different texture? Why do Chefs seem to prefer the split pea over the whole pea?
I bought an Asian pear the other day and let it ripen for about a week since it was still very firm when I bought it. When I ate it, I found it to be very bitter and almost inedible because of its rotten taste. However, it looked fine, came from a good grocery store and was stored properly. I've never had one before, so I don't know if they are usually so bitter. Did I have a rare experience or are they usually so bitter? I was so surprised because the sign at the store for the Asian pears said they were sweat, juicy and the most flavorful of pear varieties. I looked online and found
it on the stove simmering for 5-10 minutes to see if it would smooth out, but it did not appear to improve. What did I do wrong? ..., though, so this was new to me. I made the roux fine, and mixed in the milk, which produced a smooth sauce. Once it started to thicken, I added the recommended amount of cheese (200g, to 2 cups milk). I used a pre-grated mix of mozarella, cheddar and romano. After mixing in the cheese, the sauce took on a fine, lumpy consistency - something like pureed cauliflower. Bringing it back to a simmer
and place over the pan of simmering water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve onto the yolks and continue whisking until well combined. Slowly add the butter in a steady stream whisking constantly until the sauce is smooth, thick and shiny. It split terribly and would not be rescued by adding it to a new egg yolk whisked in a clean bowl over a pan of simmering water. I had to use goats milk butter as I have a cows milk allergy. Would this make a difference? 225g of butter seems an awful lot? The taste was fine.
I've made Ptitim for my family a couple of times without any prior experience of how it should taste. After about 25 mins of simmering, the pearls remained quite firm (a little like pasta that needs a couple of minutes more). I wonder if this is correct, or if I should have continued simmering. I used Ptitim with rather large pearls (spheres of about 5mm diameter). I used enough liquid that the pearls were still coated when I had stopped cooking. The results were edible, even tasty. Still I wonder if the pearls should have been quite so chewy.
I made a ginger simple syrup. I took a large amount of ginger, simmered it in water to cover for an hour, drained it (reserving the water), and repeated the process with fresh water. I did this three times. I took the reserved ginger water added a bit of sugar and reduced to maybe 1/3rd. Let it cool and stuck it in the fridge. It was cloudy and clearly had some fine ginger particulate floating... disgusting. I did not taste it. My wife tried to throw it out but started gagging as it oozed out of the jar. Naturally, I got a camera (unfortunately it's acting up and I can't upload the photos
and had no lumps in it, I put in my butter and stirred until it fully melted. Finally I took the mixture off the heat, slowly added cream, and whisked until the mixture was smooth. At no point during the process did I smell burnt sugar, but when I tasted the caramel sauce, it tasted a lot more bitter than I was expecting. Is there anything glaringly obviously wrong based on how I made my caramel sauce, or is there something else I can do to ensure my caramel sauce tastes less bitter?
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 point that it's barely liquid anymore. In Ham and Pea Soup with Whole Dried Peas, there's a passing comment that split peas break apart more to thicken soup. Is there any way of reducing this effect or simply predicting the amount of thickening that will happen? No matter how much liquid I add to the original soup, I can't seem to store the leftovers without getting a porridge-like texture.