Saving Soup ...Vannie probably knows this.

[rareboy]

Nope. Not hoarding or storing it....

Today was our making a huge pot of Minestrone soup to portion and freeze and when I tasted it as it had come to the boil when the beef was added, it had a slightly sour backnote.

We lost a whole vat of soup last year because it had soured (badly), but this was more like on the verge.

So I was today years old when I learned how to fix soured soup....not just by adding some sugar (ideally brown), but to add baking soda, 1 tsp at a time until it has neutralized the acids and rendered them to salts.

It worked magically.

So Vannie...when you have a huge vat of cabbage soup that has gone slightly off, this will make it sweet, sweet nectar again.

So what miracle fixes have others found for near cooking disasters?

 

[cityboy-stl]

Why would a huge pot of Minestrone soup you are just making today, suddenly turn sour? Were the ingredients bad to start with?

 

[Vannie]

Today was our making a huge pot of Minestrone soup to portion and freeze and when I tasted it as it had come to the boil when the beef was added, it had a slightly sour backnote.

We lost a whole vat of soup last year because it had soured (badly), but this was more like on the verge.

So I was today years old when I learned how to fix soured soup....not just by adding some sugar (ideally brown), but to add baking soda, 1 tsp at a time until it has neutralized the acids and rendered them to salts

In my experience it has always been something like meat/fat being on the turn. Or temperature differences like adding cold tomatoes to hot soup. Or olive oil that is old might do it.

Restaurants will sometimes do the baking soda sugar trick cause they don't want to lose 20 gallons of soup. I'm a bit squeamish now that I'm getting older of anything on the verge.

I have enough problems on stuffed cabbage night.

 

[rareboy]

Why would a huge pot of Minestrone soup you are just making today, suddenly turn sour? Were the ingredients bad to start with?

The beef had been done a few days ago and had been in the refigerator.

 

[Alistair]

Guys don’t forget rareboy is living in 1800 Canada. You always save and throw the rotten meat into the stew

 

[rareboy]

Guys don’t forget rareboy is living in 1800 Canada. You always save and throw the rotten meat into the stew

Normally it is only road kill or a moose or deer we bring down out in the back yard....having a cow is a real treat and we're not wasting anything the buzzards and coyotes have left behind,

 

[Vannie]

Guys don’t forget rareboy is living in 1800 Canada. You always save and throw the rotten meat into the stew

Normally it is only road kill or a moose or deer we bring down out in the back yard....having a cow is a real treat and we're not wasting anything the buzzards and coyotes have left behind,

.........

 

[ShadowCat]

Of you add too much salt in throw in a couple good size chunks raw potato it will sap it up like a sponge and then either leave the chunks in or pull em out! If you're making a large vat you might need a few potatoes.

 

[purina]

I might go with my native East European instinct and just double down by adding sour cream.