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Yikes! my vegan Vichyssoise is too salty?

post #1 of 8
Thread Starter 

Hi, I'm hoping one of you might have a suggestion for me... One of my staff cooks put too much of the Knorr Vegetable base we like to use in the Dijon Vishyssoise. The soup has chilled down and now I've got 20plus gallons of soup that tastes way too salty. Besides firing this guy, has anyone a suggestion that might help me save the soup? Since it's a vegan soup I was thinking that adding a 1/2 gallon of unsweetened soy milk to each 5 gallon bucket might do the trick... Any suggestions?

post #2 of 8

Soaking raw, sliced and peeled potatoes then removing them in the soup might remove some. Or diluting the soup until it reaches the correct levels of saltiness.

I've also added sugar to things that have too much salt in, but I'm not sure how that would work for you

post #3 of 8

Instead of firing the cook fire the Chef for buying knorr-swiss instead of just making vegetable stock from left overs.

Any time you can improve quality and reduce food cost it's a no-brainer.

If it's scheit just toss it instead of throwing more good money after bad.

 

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #4 of 8
Thread Starter 

All's well here in Souplandia! 5 gallons of unsalted vegee stock thickened with potato added into the original 20 gallons took care of it.

post #5 of 8

Thats the way to do it make more and add. applies to any soup or sauce or gravy.

 

This added to the salt and Hyfrolized vege protein and the other chemist ingredients should at least be passable. But as stated above make your own stock.

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...

Reply
post #6 of 8
Quote:

"Instead of firing the cook fire the Chef for buying knorr-swiss instead of just making vegetable stock from left overs.

Any time you can improve quality and reduce food cost it's a no-brainer.

If it's scheit just toss it instead of throwing more good money after bad"

 

Agreed, how can you call yourself "The Soup Guy" when you are using short cut techniques like that on your soup. 

post #7 of 8
Quote:
Originally Posted by DuckFat

Instead of firing the cook fire the Chef for buying knorr-swiss instead of just making vegetable stock from left overs.

 

I totally agree with DuckFat. i was going to say the same thing.

post #8 of 8

The original concept of bases was to enhance a weak stock, not make them outt of base only. Thats hash house style

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...

Reply

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...

Reply
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