Using a hambone left over from the holidays, I made some split pea soup. The problem is that, deviating from the recipe, I added ham as well as the hambone.
Now, the soup is so meaty it is quite overwhelming- at room temperature the liquid turns into jelly.
I tried adding a few glugs of lemon juice but that doesn't seem to have helped. Does anyone have any suggestions?
It sounds like you rendered too much gelatin into the soup, a couple easy fixes are to either:
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.
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. Thank You Edit - the butternut squash worked for me!
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called... my terrible recipes. I never measure anything for this.) Soup: A couple diced onions 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!) A bunch of paprika (I just make it nice.... The sour cream/vinegar portion should have the consistency of thick milk. Cover and put in the fridge for a couple hours while the soup cooks. Serving: Ladle soup with a couple big dumplings into a bowl
How is "soup chicken" different from "cooking chicken". Is it a different breed or just old chicken? Can I eat its meat? I have always made soup from the bones of boneless chicken I cook. Today I got a chicken specifically for soup, whose packing said "ideal for broth". So I broke its bones and put the entire thing to boil for an hour. Now my normal chicken's flesh just fells apart after boiling for an hour. This one was still firm and a bit hard and leathery. It was actually hard to remove the flesh from the bone after all this boiling. And the flesh itself was kinda unappetizing. I still
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?
I see bacon in store that varies widely in price. From the bulk ends and pieces packed in a solid block to thinly cut off-brand to expensive thick cut bacon. Some of the differences in quality are obvious. The really cheap brands are thin enough to see through and very fatty. I haven't done side-by-side taste tests to judge for myself how bacon at various price points compare. What makes premium bacon more expensive? Is it simply a more meaty cut or is the smoking process more flavorful? The other side of the question is- How can I identify good bacon that has those characteristics
I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water based - in a sorbet over ice cream kind of way. I don't think I would eat it by itself though, as it didn't feel like it could hold up on its own. My question is if anyone has any ideas for how to combine it, or use it in a dish/complete meal? Some ideas I have are: An inbetween dish to clear the palate - I found that the spiciness of the paprika and the watery-ness of the jelly was good in clearing the palate of meaty tastes Some
I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. How do i go from roasted squash and asparagus to having a flavor dense but low volume soup base/broth/stock to pour over/mix with my onions on the initial sauté? The primary concern here is that I am going to be making a vegan, chunky tomato-based soup, but i want most of the flavor to come from the vegetable stock. As such, I don't want to have much water content and will be adding things like celery and corn later on. even if the stock will come out as a gravy I am not worried
I have seen different techniques for adding eggs to soups. They seem to be a polarizing topic - I have known people to find the sight of "raggy" soup disgusting, and I have family members who won't eat a clear soup. These are the methods I know of, but if you can add to the list, I'd be happy to hear about it. yogurt: Mix egg with yogurt, don't overmix/froth. Pour it in one big glob into the prepared soup the moment you remove it from the heat, stir. Should result in very fine grains distributed perfectly throughout the soup, making it opaque. Sometimes results in big rags floating