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Split Pea soup problem.

post #1 of 8
Thread Starter 
Hello, I cook some spilt pea soup and it seems to have a bad after taste. Some say it taste "tinty" I can figure it out. The only thing this year was bay leafs. If that's the problem how do i counter it?
post #2 of 8
Assuming you are complaining of a metallic aftertaste.
Several reasons could be the culprit....from the water you used to the pan you cooked in.
My hubs has worked around petrol chemical refineries for years and one of the danger signs of heavy metal ingestion is this complaint of a coppery or tin like taste on the palate
Should everyone jump up and run to the ED?
Prolly not unless there are other S&S like mental confusion.
Toss out the soup and IMO toss out your pan as well.

mimi

About the bay leaf.
There are many different types of bay....dependent upon the country/type shrub it has been harvested from the flavors can be quite different.
One is even toxic (Mountain Laurel?).
Wow doom and gloom from the mimi today eh?

m.
post #3 of 8
Agreed, sounds like a mechanical contamination problem.
Either use another pan or try cooking it in porcelain?
I doubt its the bayleaves, their effect in a whole btach of soup
is subtle.
Funny this, as I'm about to make a batch of pea soup today!

And Mimi, did ya have to post such a gloooomy post TWICE?? :-p
post #4 of 8
Quote:
Originally Posted by Meezenplaz View Post

Agreed, sounds like a mechanical contamination problem.
Either use another pan or try cooking it in porcelain?
I doubt its the bayleaves, their effect in a whole btach of soup
is subtle.
Funny this, as I'm about to make a batch of pea soup today!

And Mimi, did ya have to post such a gloooomy post TWICE?? :-p

 

We are having our first perfect excuse for a fire today.

Overcast and cold (doom and gloomish  ;-)

Finally.

The fisherman is frying up the last of the flounder today....trade some for that soup my furry friend?

 

mimi

post #5 of 8

Sounds like a deal--I can make pea soup all day long but....

 

I HEFF NO FEESH!! :suprise:

 

What I do have is a fresh ham bone, and plenty of onions and carrots so it should be a good'ne.

 

No bay leaves though. :p

post #6 of 8
Quote:
Originally Posted by njasak View Post

Some say it taste "tinty" I can figure it out.

Did you cook the soup in an aluminum pan and was the pan washed in a low temp machine prior to use?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 8

@njasak I hope you used maximum 1 or 2 bayleafs and did not mix them in the soup, that would explain a lot! Bayleafs need to be removed before mixing the soup as you might know.

post #8 of 8

Explain  what you put in your soup and the procedure used in order to get a logical answer

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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