/ck/ - Food & Cooking

[Anonymous No.14805426]

Anytime I blend my soup when it’s finished with a wand to get a nicer smoother texture it ends up tasting like shit or at least far less flavorful. Why is that? Because all the flavor of the carrots, potatoes or whatever is already in the liquid and I’m mixing the liquid with the bland vegetables again? What’s the solution here?

[Anonymous No.14805440]

>>14805426
The answer is something called "saturated milunation." It means that your seasoning is coming in contact with an almost infinite amount of spontaneous surface area as you pulse soup with the emersion blender. It's a technique that is often used in kitchens to tone down an overspiced dish. Also, blending certain vegetables (including carrots) can break down terpinic fatty long-chains within the root body which effectively causes certain taste receptors to have a lower interaction due to lipid thresholds.

[Anonymous No.14805446]

>>14805426
Because you need to wash the blender after your wife’s boyfriend pegs you with it retard

[Anonymous No.14805449]

>>14805440
>emersion blender
Almost. Better luck next time.

[Anonymous No.14805468]

>>14805449
>he doesn't use an eMersion brand blender

[Anonymous No.14805522]

>>14805440
>saturated milunation
>only 2 results
idk anon

[Anonymous No.14805551]

Because only soup with one main ingredient needs blending. If you have multiple vegetables, pulses, grains or meat just leave it chunky.

[Anonymous No.14805601]

>>14805440
this except the carrot thing I can't confirm but i've fucked with a lot of blended veg soups and this mushed carrot is far inferior

what you want to do with your soup is just blend the potatoes with the broth and add the other ingredients whole. blending everything together removes contrast and therefore flavor variety
you can do this by taking out the potatoes and enough broth to blend then and add it back to concoction

you can then do a light blending if you REALLY WANT TINIER PIECES, but don't completely mix it all. i think thats technically slop or gruel

[Anonymous No.14805603]

>>14805522
It's a science word, search in science journals

[Anonymous No.14805608]

>>14805601
>blend the potatoes with the broth
I always do this on the side in my Bullet when adding the veg to stew. Add in veg, pulse extra potato/broth, then pour on top. This thickens the stew tremendously

[Anonymous No.14805761]

just season with more salt anon

or add a bit of acidity e.g. lemon juice if it tastes flat

[Anonymous No.14805795]

>>14805440
thats bullshit but i believe it

[Anonymous No.14806150]

>>14805449
The descriptor fits equally well

[Anonymous No.14806607]

>>14806150
mind blown

[Anonymous No.14806631]

>>14805426
You stock isn't rich enough. Try browning your meat, using a nicer bone broth, sweating your veggies longer, reducing your soup longer, etc.

The answer could be balance, simply finishing your soup with an acid or fresh herbs or some other complementary topping like aged cheese croutons, or a swirl of sour cream.

[Anonymous No.14807594]

>>14805440

[Anonymous No.14808690]

>>14805426
When I blend soup, I don't blend it all.
Usually 1/4 of the vegetables go into the blender along with 1/2 or 2/3 of the broth; then mix back with the unblended parts, then adjust seasoning (salt, vinegar... usually).

Fully blending all of anything more complicated than a leek and potato soup has never gone well for me, and even then I tend to reserve about 1/4 of the chunks to add some nice texture.

[Anonymous No.14808781]

>>14805426

>adds salt
>food tastes good again

am i missing something here?

[Anonymous No.14808798]

>>14805426
Use chicken stock vegan cuck

[Anonymous No.14808852]

>>14805440
This is impressive. I have a job interview next week. Any tips on laying down a thick layer of bullshit? You seem to be a master, and my skills are weak.

[Anonymous No.14808874]

>>14805551
I agree with this.

I think you're on track with the blandness of the veggies. After cooking for a long time, the flavor is in the liquid portion and now you're making lots of little bland pieces so your seasoning gets lost.

Think about pot roast, say you put potatoes, carrots and onions in. dense vegetables like potatoes and carrots, if they're sizable chunks, won't get penetration from the seasonings all the way through, most of the flavor is on the outside and you're relying on the seasoning in the liquid and on the outside to carry it all the way when you're breaking it up in your mouth.

I'd suggest either reseasoning a bit, or try reducing it on high heat to boil off some of the water so it becomes more concentrated and that might help.

On the other hand, it could be that they just don't mesh well when made into puree and taste better when left as they are. Some things are like this.