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burnt soup salvation?

post #1 of 11
Thread Starter 

i haven't done this for literally ages, but i was on the phone with a co workers emergency and the split peas i was cooking for split pea and ham soup burnt...ever so slightly(is that like being a little bit poisoned, or a little bit pregnant?..you either are are you're not)..anyway, no matter the reason, it is ever so burnt...the peas did not get to the point of sticking to the bottom, or browned or anything...just the slightest hint of that smell...it is so unmistakeable...first thing i did was to dump the peas into another pot(no, i didn't scrape the bottom), and used a stick blender to puree it..... so this is what i have added so far..please don't roll your eyes, i'm embarrassed enough just being here...first off, brown sugar, then allspice, then tabasco, dry vermouth, cream, ham and shredded carrots and finally fresh orange zest...think it tastes okay, but i've tasted it a hundred times so my palate may be compromised, but i'm thinking maybe the cream disguised it just enough...finally, here is my question...will it be okay on the reheat?  i know that sometimes burnt food tastes fine as it cools, then surfaces again on the reheat...any suggestions? i have to go back in a few hours to do dinner service, so time is of the essence(isn't it always?)...i would never serve it burnt, that's all i know....if i have to throw it out, atleast the chickens will eat it...thanks all..

joey

oh, i have used peanut butter of all things when someone(not me) burnt a carne asada...any thoughts?


Edited by durangojo - 3/2/11 at 12:32pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #2 of 11

I have always peeled a couple of potatos and thrown them in. Don't use them, they will absorb some of the burned flavor.

hth

pan

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #3 of 11

I have a 3-step program for when somthing burns, even a little bit:

 

1. Let contents cool.

2. With pot in hand, walk to trash can.

3. Dispose of the burnt stuff and start over.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 11
Quote:
Originally Posted by KYHeirloomer View Post

I have a 3-step program for when somthing burns, even a little bit:

 

1. Let contents cool.

2. With pot in hand, walk to trash can.

3. Dispose of the burnt stuff and start over.



I agree 100% but KY you forgot the 4th  "To kick ones self."

 

Salt I may get out , pepper I may get out  Burnt ! and peas yet,?  NO WAY

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 11
Quote:
Originally Posted by panini View Post

I have always peeled a couple of potatos and thrown them in. Don't use them, they will absorb some of the burned flavor.

hth

pan



This sometime is used for salt reduction but not burnt  taste

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 11

Burnt soup = garbage.

 

Don't bother trying to save it. If it smells burnt... it's trash.

post #7 of 11

Sorry but there is no fix for burnt soup other than the garbage can.  There are numerous other errors that can be fixed but this isn't one of them.  I will never rid your soup of that smell or taste.

post #8 of 11

I was told once that a little peanut butter will help with a burnt flavor in a soup...unfortunately it tasted like burnt peanut butter in a soup. have to agree with the others..chuck it or just ignore the burn taste.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #9 of 11
Thread Starter 

thanks to you all for your input. i really do appreciate your time. what you ALL said did not come as any surprise..rather expected really. somehow i just thought that since we can build and man a space station, we could get the 'burnt' out of soup...go figure!. since i would probably end up tossing the whole pot anyway, i decided to 'noodle' with it a bit. i did however, make a back up soup first. so, this is what happened...before leaving for a very short break, i put some apple quarters into the chilling down soup, thinking it may add some sweetness. somewhere between driving back and forth, i thought perhaps instead of the traditional split pea and ham soup i started with, i could give it a caribbean spin. so i added nutmeg, honey, more orange zest, cream, hot sauce and spiced rum. seemed fine on the reheat so i went with it. garnished the soup with a dollop of vanilla youghurt, diced apples, and just a few shreds of carrots for color. the bowls and cups came back not only cleaned, but with finger marks on the sides...so go double figure!...in hindsight, it would have just been easier to give it to the chickens, but that somehow wasn't the point for me..i'm thinking that maybe it was the smoked ham in the soup that i was smelling???. while not the soup i wanted to originally serve, it did morph into something more than edible...would i do it again?, probably not, but it is somewhat gratifying to know sometimes, just sometimes(especially after a 17 hour day)that murphy takes a day off! now, if i could just do something about the color!!...thanks again all..

joey


Edited by durangojo - 3/3/11 at 2:05pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #10 of 11

You rock, girl! Good job.

 

But the truth is, Murphy was an optomist. Finagle's Corrollary says, anything that can go wrong already has; you just didn't notice yet!

 

So, for however long it lasts, revel in your blindness. wink.gif

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #11 of 11

Here is a great article from Chef Pete on fixing kitchen disasters.  http://www.cheftalk.com/wiki/when-things-go-wrong-a-guide-to-fixing-kitchen-disasters

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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