Questions tagged [soup]
A soup is a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.
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What exactly is beef bone extract, beef extract, beef fat (all powdered form) and where can I find it?
I was looking at the ingredients list of a pack of beef-flavored soup packet I was eating, and saw it used the following to make the broth:
beef bone extract, beef extract, beef fat.
It was all ...
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For soups, bisques, and chowders, can a chef prepare a vegan substitute for milk by mixing white bleached wheat flour with water?
When bleached wheat flour is mixed with water in an electric blender, would the resulting liquid be a reasonable substitute for milk or heavy cream in most soups and chowders?
Is it possible to ...
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Can alternative greens like kale or spinach be used in place of escarole in the Italian Wedding Soup recipe
Can alternative greens like kale or spinach be used in place of escarole in this Italian Wedding Soup recipe, and if so, how might this change the flavor of the soup?
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Adding lemongrass to soup: sliced or bashed?
I want to cook lemongrass into a soup that doesn't normally ask for it because I like the way it tastes. So I have to adjust the recipe on my own vs following one. I did some research about how it is ...
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Using Parmesan rind in tomato sauce: how to remove it all before serving?
I use Parmesan rind in my sauces and soups – it adds a wonderful depth. My problem, particularly with the chunky tomato sauce I like to make, is removing the rind before serving.
The rind doesn't ...
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Why is my lobster bisque white?
I cooked a few living Atlantic lobsters in water for 2-3 minutes. Before cooking they were bluish, after cooking red, as normal. I halved and fried them in butter, then served them. We had a bucket ...
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Is there a way to get rid of that sulfur-y, fart-bomb-like smell form cooking daikon?
Made a chinese-style daikon soup in a pressure cooker, and it left an sulfury odor reminiscent to a subtle fart bomb. I know veges and roots that have sulfuric compounds tend to do this. Is there a ...
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What kind of cooking method was used for the chicken in my ramen?
A few months ago, at a very good Asian restaurant, I had ramen with chicken in it. The chicken was cut in small "flakes" (around 2cmx1cm rectangles and really thin), was super juicy, tender ...
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How to keep cream soup warm for restaurant/cafe?
I want to start a soup restaurant/cafe. And I want to keep my soup and cream soup (more thicker and creamy) warm or hot if it can. But I'm not sure how to do that. What is the equipment that I need to ...
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Why wouldn't a cast iron pot rust/corrode if I cook liquids in it?
Cast iron cookware newbie here. I've been told that it's okay to make soup in cast iron, but that the soup should not remain in cast iron after it's cooked, otherwise the pot will rust. But hot or not ...
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What are the cheapest options for a thickening agent for making soups?
I'm trying to make soups (e.g. tomato soups, with some veggies, chillies, etc) and would like to make its cost lowest possible.
One problem that I have to solve is choosing the right thickening agent ...
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Does pepper dissolve into hot / boiling water similar to salt?
I read this article here on why whole peppercorns are used and looked at this quick 30 minute recipe for chicken pho which uses peppercorns instead of pepper.
It just seems a lot more expensive and ...
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Why do potatoes in soup/stew taste stale the next day?
I notice that when I prepare stews or soups with potatoes (e.g. beef stew, Japanese curry, etc.), they have a tendency to have a somewhat-off "stale" taste when reheated the next day, after ...
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Caldeirada - the Portuguese fish soup
Caldeirada is a fish soup/stew very popular in Portugal, which has several recipes (mainly suggesting different kind of fish). It is cooked in a large(r) pot and these recipes have all in common to ...
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What's the point of salting water if you mash or blend anyway? [duplicate]
It makes sense if you cook pasta, for example: you want those noodles salty inside too. If you mash or blend, however, there's no such thing as inside or outside. As a result, I never salt water when ...
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