I made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it?
From some google searches - one said to put raw potatoes to absorb the salt. I am not sure if that will work for the soup as it is a thick carrot soup. Adding water would make it watery. Does anyone have any other methods that would work for me? I would like to keep the soup thick.
Edit - the butternut squash worked for me!
Steam a head of cauliflower, puree it. Add it to the soup. You might also consider some squash or sweet potato puree.
I made chili recently and a tip was to peel a potato and let it sit in there and it would pull in the salt, then just remove the potato. Haven't tried the technique personally though.
Sour cream! I just tried it, and it worked!
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 made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venison in with the veggies and oil; added some beans, chicken stock, diced tomato, and tomato paste; let cook for a bit; threw in some spinach and let cook to wilt; cubed some stale rolls and threw them in there too. It struck me as somewhat similar to a chili but has no chili peppers or related spices and some other things you normally wouldn't find in chili. What would you call it?
Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of air in the finished sauce. It reached to correct consistency and otherwise was completely fine, but I would think vanilla sauce should have a relatively thick, rich consistency without any bubbles in it. How can I do it better next time? Would heavy cream help? Should I not use a whisk and just stir with a spoon? How big of a risk is it that my sauce will curdle if I don't use a whisk?
I recently made dulce de leche using the can in boiling water method. It came out tasting delicious but it was way to runny. I boiled it for two hours and used sweetened condensed milk and was expecting something that would be able to hold up a spoon. Instead, it was more like a thin sauce. Anyway how do I fix this? or is this the way that it is supposed to come out?
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?
on my skin. Is this normal, and how can I avoid it? I presume it is affected by the following factors: The heat of the wok is too low/high There is too much vegetable oil in the wok The wok is not the right size (maybe uneven heat distribution?). Not confident about this. However, it actually only occurred to me recently that the fact that the ginger I buy is in sunflower oil could...One of my favourite recipes calls for a 3cm piece of ginger peeled and grated. The recipe asks that I heat some vegetable oil in a hot wok, then fry the ginger for 30 seconds before adding the meat
For yet another variation on using dried/fresh mushrooms, I would like to know how to approximate the texture of dried mushrooms using fresh. My intent is to make a leek-miso soup and I would like to add dried shiitake for their texture (flavor too, sure, but it is already a flavorful soup). Unfortunately, the market near me only has fresh mushrooms (portabella, baby bella, snow cap, and other normals). But alas, I also do not have a food dehydrator. How can I manipulate the mushrooms to approximate the same chewy texture? My thought is that long, slow baking at a very low temp would dry
Possible Duplicate: How to fix food that got extra salty? Is there any way to resurrect a dish if you put too much salt into it ? I know you could double up all other ingredients to dilute the salt, but if you don't have this option is there anything that tends to counteract salt ?
My baby and I both enjoy Happy Creamies. I don't enjoy the price, however, and I do enjoy making food for my family. I'm trying to figure out what the basics of a similar homemade item would..., xanthan gum, citric acid, B. coagulans, organic coconut milk, pre and probiotics (carrot, mango, and orange) organic butternut squash, organic apple, organic strawberry, organic coconut milk... (vitamin C), pre and probiotics (strawberry, raspberry, and carrot) It looks like the essential elements are some sort of starchy puree (butternut squash or sweet potato), coconut milk, guar gum