Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
How do I get rid of the scorched taste in my cheese soup?
indynan from Indianapolis
Cheese and milk burn quickly in a sauce pan. When making soup, take your time! If the heat does get the better of you, don't scrape the bottom of the pan, it will release the burnt stuff at the bottom and flavor the soup.
I suggest a good double boiler. I know they look daunting, but they are way easy to use and not just for soups.
Once something is scorched, it's pretty much impossible to remove the scorched or burnt taste. But, I've found one way to sort-of camouflage it. You need to add something that's supposed to have a smokey-burnt taste, & That's to add Ham, Bacon or any "smokey" type of Meat. Even beef jerky or smoked Salmon or smoked fish or turkey could work.
The down side is, if the scorched taste is really bad it won't help & you've then wasted your meat. I suggest taking just one cup or less of soup out of the pot then adding the meat to it then microwave it, then let it sit overnight so the meat's smokey flavor will be absorbed into the soup & if this works, then you can do this to the rest of the pot.
* If you're a vegetarian, (like I am) you may be able to use a smokey cheese, or the fake TVP bacon bits. Also, this trick won't actually remove the scorched taste, but sometimes it will make it more palatable (IF the scorching isn't very bad!)
To prevent problems cooking in a pan on the stove, I cook soups like that in the microwave. I use a big glass bowl and microwave for a little while, then stir, and repeat till the soup is done.