More soup making problems...
Nov. 5th, 2009 03:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jame_alec posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
boilingwaterYesterday I made soup again. In the past I had made the pasta with the broth, simmered the veggies separately, and strained and dumped them in. I realized I was probably losing nutrients by boiling them separately, so this time I simmered the veggies with the broth and strained and added the noodles. When I simmered the veggies I covered the pot with a lid.
And now my soup has a very noticeable sour taste. Nothing I put in it was particularly sour or expired... what could be causing this sour taste? And is there anything I can do about it now, or am I stuck with sour soup?
ETA: For the veggies I used a bag of mixed vegetables. It had corn, green beans, several types of peas, and carrots.
And now my soup has a very noticeable sour taste. Nothing I put in it was particularly sour or expired... what could be causing this sour taste? And is there anything I can do about it now, or am I stuck with sour soup?
ETA: For the veggies I used a bag of mixed vegetables. It had corn, green beans, several types of peas, and carrots.
no subject
Date: 2009-11-10 07:41 pm (UTC)I know that freezing food makes it taste less salty...
But there's also the mysticism of just letting food sit so that the flavors meld. AKA soup is (almost) always better the second day.
But I'm glad it ended up edible.