I was cookin. I made bread today for the first time since I was like 10? It came out really dense and cakey but smelled good at least. Better than last February, I tried to make pumpernickel and didn't proof the yeast and the loaves never rose adn just had the smell, color, and consistency of equal parts dirt and brown playdoh blent together. Those things went straight from the oven into the garb
I was cookin' last weekend-- made a pumpkin loaf to bring up to my brother for Thanksgiving, and then together with his partner we all made pumpkin chili that was amazing. Recipe here. (we omitted beans and added in a bit of masala spice just for the hell of it)
I really wanna cook more and I have no excuse since I work from home most days. My main hurdle is motivation and setting aside prep time before I get too hungry.
Location:Sol 3, Milky Way Galaxy, Laniakea Supercluster
I tried making soup today. I've never gotten soup to actually work before, but I have a sack of leftover potatoes and figured I'd give potato soup another go. Good winter meal, despite it being like a mild autumn day outside.
So I found a recipe online that didn't call for too many ingredients I didn't already have, bought the remaining ingredients, and gave it a try.
First problem: It didn't really describe times. "Simmer at low heat until tender" is awfully vague. I left it for about 45 minutes, still wasn't super soft but I pressed on anyways.
Second problem: I apparently have no small volume-measuring devices. Had to eyeball anything measured in tablespoons. Think I undershot on a lot of it.
Third problem: Somehow I don't own any black pepper? Used steak seasoning as a substitute, since it's basically pepper and salt plus a few other bits.
Fourth problem: Wait where the fuck is my potato peeler? I know I owned one at one point.
Fifth problem: Oh shit it's about to spill over. Transferred half to another pot for final cooking, still made a mess but at least I didn't have boiling-hot water splashing everywhere.
Final result: For a "creamy potato soup", it really just tastes like vegetables boiled in water. Which sure, that's what soup is, but it's thin and runny despite me using twice the instructed amount of sour cream, in a last-ditch attempt to thicken it up. The onions way overpowered the potatoes, despite me using an extra potato (because I *still* have leftovers). The onions were overcooked and the carrots were undercooked and the celery was just a complete waste.
Still, it doesn't have that battery-acid taste that my last attempt at potato soup did. So it's an improvement. But now I need to decide whether I want to keep eating this for another dozen meals, or toss it out. I'm not even sure if I have enough tupperware to store it all.
And instead of leftover potatoes, I now have leftover potatoes, celery, carrots, and a half-dozen liters of mediocre soup.
if your soup comes out too thin, you can just leave it on the stove longer and it'll thicken up over time. if you're eating leftovers tomorrow it may also have thickened up a bit already, I'd at least give it a shot
I know this is too late, and if you don't have measuring cups it won't help, but there's 4 tablespoons in 1/4 cup (or 2 in 1/8 of a cup). Butter sticks have lines on the wrapper that denote tablespoon size pats, but if you have the butter out of a wrapper or on a butter plate that doesn't also have the measurements, a finger width pat of butter is about a tablespoon.
I love making soup but I've had a lot of failures like you describe. Like kyo says sometimes you just need to leave it to cook longer, and sometimes you just need to try it again as leftovers. I made a potato leek soup years ago that managed to have absolutely no flavor- I dumped a large amount of curry in just to imbue it with some sort of taste. I made that recipe again this year, used I think some more leek than called for, and made sure to let things simmer and sautee enough to become flavorful and it went a lot better.
Soup either turns out delicious or like you say just water with vegetables in it. keep some bouillon cubes on hand and you cna always toss a few in to the soup to add concentrated flavor in a pinch. They're one of my favorite kitchen staples these days. On cold afternoons i sometimes heat up a cup of water like I"m making tea and just drink a bouillon cube.
edit: Also don't underestimate the importance of salt in bringing out other flavors. In an effort to be healthy I stopped using salt for a while and couldn't figure out why things tasted so bland. You don't even really need a lot, a little goes a long way. It just seems to wake up the other flavor groups.
mitchellbravo:edit: Also don't underestimate the importance of salt in bringing out other flavors. In an effort to be healthy I stopped using salt for a while and couldn't figure out why things tasted so bland. You don't even really need a lot, a little goes a long way. It just seems to wake up the other flavor groups.
idk if you've seen the miniseries "Salt, Fat, Acid, Heat" on netflix but the salt episode opened my eyes to just how many different types of salt are out there and how each can add a different taste or bring out new flavors in a dish. Chemistry in cooking is buckwild.