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7 Comments
M
October 13, 2016
Like wine, you can try adding vinegar. Same acidic effect when you don't have any booze handy!
M
October 12, 2016
When I added a good parmesan cheese rind to my soup recently, it tasted good but smelled downright awful, which really hurt the enjoyment of the soup. I threw it in for maybe the last quarter of the cooking, and was so glad I hadn't put it in any earlier.
Cheese rinds are pretty potent elements added to a mixture of generally more subtle flavours slowly building together... so it seems surprising that the newly ubiquitous rind tip everyone is sharing comes with no further information.
Is the smell typical and simply unspoken? Does it need to stay in longer to mellow? Should the rind be smaller? (And if so, are images of stock with rind just using bigger rind for the photo's sake?)
Cheese rinds are pretty potent elements added to a mixture of generally more subtle flavours slowly building together... so it seems surprising that the newly ubiquitous rind tip everyone is sharing comes with no further information.
Is the smell typical and simply unspoken? Does it need to stay in longer to mellow? Should the rind be smaller? (And if so, are images of stock with rind just using bigger rind for the photo's sake?)
Riddley G.
October 12, 2016
Hmm, that's strange! I haven't ever experienced this problem when adding a rind to soup (and I almost away add it). The size of the rind in the image is about right, so it's not larger. You could make sure the rind has very little cheese on it (the cheese could've leeched into the soup, emitting more a smell). But, you could also perhaps just have a more sensitive nose than me!
M
October 12, 2016
Thanks for your response.
I'll have to try it again and see if it's a fluke. But it's definitely not nose sensitivity. It smelled quite strongly, a bit like ammonia, which is why I keep furrowing my brow over the ingredient. :)
I'll have to try it again and see if it's a fluke. But it's definitely not nose sensitivity. It smelled quite strongly, a bit like ammonia, which is why I keep furrowing my brow over the ingredient. :)
Riddley G.
October 12, 2016
That's definitely not typical! Perhaps trying a different cheese brand might help, too (maybe yours was just super potent!). Let me know what happens!
Josh
October 12, 2016
For me what store bought stock is really missing is body. I like to add a couple envelopes of unflavoured gelatin to beef/chicken stock. I find it makes a huge difference to the finished product.
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