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/ck/ - Food & Cooking

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File: 61 KB, 405x550, progresso-traditional-soup-potato-broccoli-and-cheese-chowder-18-5-ounce-cans-pack-of-12_3318107.jpg [View same] [iqdb] [saucenao] [google]
9265851 No.9265851 [Reply] [Original]

Why is canned soup always so shitty?

>> No.9265867

Cream of Broccoli from any brand is the only one that's pretty much always good, and Wolf Brand Chili No Beans

>> No.9265868

Name me one thing in a can that's better than fresh

>> No.9265914

>>9265868
Peaches

>> No.9266186

>>9265868
Cranberry sauce

>> No.9266191

>>9265868
tomatoes out of season

>> No.9266213

>>9265868
Dolphin

>> No.9266234

>>9265914
>>9266186
agreed

>> No.9266247

>>9265851
>Why is canned soup always so shitty?

They're convenient. Progresso is ok. Wolfgang Puck is pretty tasty.

>> No.9266250

>>9265851
They always have a ton of salt added to them.

>> No.9266251

>>9265914
Don't know what kind of shitty peaches you're eating bud

>> No.9266275

>>9265914
What is wrong with you?

>> No.9266321
File: 46 KB, 450x450, k2-_be47b338-c9d4-4848-9e18-6c037a81960e.v1.jpg-407ce11c5b7d5f6fa2f0e8be7c356d2700d8e8bb-optim-450x450.jpg [View same] [iqdb] [saucenao] [google]
9266321

>>9266250
>They always have a ton of salt added to them.
Agreed.
I have to follow a low sodium diet. I'll get Campbell's Healthy Request chicken noodle soup which has reduced sodium. I'll strain the broth, rinse the remaining contents, and then dump into a bowl mix with a cup of boiling water with pic related added.

>>9265868
>Name me one thing in a can that's better than fresh
I always liked canned green beans better. Del Monte makes them in single servings with no salt added.

>> No.9266486

>>9265868
i will get s hit on
but i hate fresh green beans, canned ones have a nicer texture and saltiness
fuck fresh green beans i hate their squeaky crunchy bullshit attitude

>> No.9266797

>>9265868
Water

>> No.9266828

>>9265868
Kidney beans

>> No.9267501

The key with anything pre-packaged is to deconstruct then reconstruct. Take a Progresso chicken and wild rice, for example. Strain it for the broth, then add some chicken bone broth for your base. Looking at your strainer, you'll see 90% rice, 5% vegetables and 5% chicken. That goes for any canned soup, basically. Lots of filler.

Pick out what you like and throw it back in--in the ratio you like best. I prefer light rice heavy vegetables. Sautee some spinach, peas, sweet potato, and for me...ginger and a serrano pepper. A shit tier can became a nice meal if you experiment...

>> No.9267624

I actively made an effort to make soup without adding any salt to it.
Salty as fuck anyways.
I follow this recipe http://www.seriouseats.com/recipes/2016/01/all-american-beef-stew-recipe.html
and obviously, all the salt is coming from the stock.
Is it even possible to make non-salty soup?
Am I required to make chicken stock from scratch?

>> No.9267684

pumpkin soup is okay from a can

>> No.9267694

>>9267501
>in order to make can soup better just homemake some soup
I feel like you're adding some unnecessary steps amigo.

>> No.9267993

>>9265868
sweet hot pickled tomatoes, the ultimate comfort food

>> No.9268293

>>9267694
Life is an experiment, hombre...why not mix it up?

>> No.9268311

>>9265851
Like any canned or frozen food, it's already cooked when you buy it. You then get home and cook it again, therefore overcooking it. Overcooked food doesn't taste good.

>> No.9268362

>>9268311
You aren't supposed to cook it, just heat it up.

>> No.9268481

>>9268311
>it's already cooked
No.

>> No.9268494
File: 179 KB, 750x750, 0006321119455_00.jpg [View same] [iqdb] [saucenao] [google]
9268494

>>9267624

>> No.9268504
File: 190 KB, 201x241, baxters_favourites_royal_game_soup_400g_72_201_241[1].png [View same] [iqdb] [saucenao] [google]
9268504

>>9265851
>Gluten free
>Potato, broccoli and cheese
That does sound shitty. I love pic related.

>>9266250
>>9266321
With what brands? I've not found a soup that doesn't need a touch of salt and pepper.

>> No.9268544

They try to cut production costs by using lower quality stock, or if it's a cream soup they'll use less cream but add thickeners.

>> No.9268871
File: 55 KB, 1207x899, 1499848196585.jpg [View same] [iqdb] [saucenao] [google]
9268871

>>9267501
Why not just make your own fucking soup at that point?

>> No.9269255

>>9265868
Price Albert

>> No.9269623

>>9265851
Campbells chunky is bretty gud

>> No.9269629

>>9266486
Same.

>> No.9269661

>>9269255
hey, let him out already!

>> No.9270734

>>9266191
best answer

>> No.9271932

>Why is canned soup always so shitty?
They load up sodium so it lasts longer. I lived in these for a while now, and they're better if you mix in some boiled potatoes, beans, or rice that is prepared separately. Convenience store packaged parmesan cheese and pepper helps a lot. I'm legally categorized as poverty(make 4 digit a year) and I've been living on a batch of these that I got on a sale for 50 cents a can. That's about as much as I'll pay for them, too. They aint worth 4 bucks that they go for, if you ask me.

>>9265868
Refried beans. It takes so much effort and time that it's not worth doing from scratch.

>> No.9271986

>>9265851
Last time I bought soup from a can was a long time ago when some major company started advertising their new line of soups as high-quality and full soups. I tried their onion soup. It was a watery mess with barely half a small onion in there and some vermicelli sprinkled on. This was supposed to be their best. From then on I only made my own soups.

>> No.9272009

>>9268494
I literally can't find that shit in stores

>> No.9272021

>>9265851
They are formulated to cater to a wide audience, so usually lack good/interesting seasoning. The standard american diet is heavy on the salt and light on diverse flavors, so that's what gets put in a can. It's probably also cheaper that way as well.

>> No.9273965

>>9265851
>always
it's not