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Bitter taste in soup - how to remove

Think it might have been the basil....any ideas on how to leach out the bitter taste so I don't have to dump the soup?

asked by FrozenFoodie about 4 years ago
11 answers 55167 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 4 years ago

Not sure about actually leaching out the bitterness, but wonder if adding some lemon juice might help to offset it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

I add a teaspoon of sugar to offset bitterness
And then some extra salt to offset the
Sweetness of the sugar. It's a couple of steps but works perfect every time.

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Monita

Monita is a Recipe Tester for Food52

added about 4 years ago

Adjusting the seasoning could help too

D88366b4 671e 4f32 a2f3 a1a2510ca324  kitchen fun
added about 4 years ago

Thanks, everyone. Letting it sit overnight to see what happens.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 4 years ago

It's hard to answer without knowing the other components of the soup. But just a note, in Italy "bitter" is actually a desirable taste. Bitter greens in particular.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

If I've overseasoned a soup, I sometimes add a potato or two, diced small, and cook soup some more til potato is soft. That works for absorbing some of the extra seasoning - maybe it works for bitterness, too.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

If I've overseasoned a soup, I sometimes add a potato or two, diced small, and cook soup some more til potato is soft. That works for absorbing some of the extra seasoning - maybe it works for bitterness, too.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 4 years ago


Unfortunately, it's a culinary myth that a potato will absorb excess salt -- or capsaicin -- or anything else you've added too much of. Robert Wolke, professor emeritus of chemistry at the University of Pittsburgh, author of What Einstein Told His Cook, explains (edited for clarity):

Potatoes will soak up salty water but they don't selectively extract salt out of the water. Would you be surprised if a sponge placed in salt water came out tasting salty? Of course not. The concentration of salt in the water -- the amount of salt per quart -- is not affected.

http://www.washingtonpost...

D88366b4 671e 4f32 a2f3 a1a2510ca324  kitchen fun
added about 4 years ago

Thanks for all the suggestions. Merrill's lemon recommendation seems to have done the trick. We added the lemon, let it sit overnight and sieved it today. That took care of the bitter taste. Thanks so much for all your help!

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added 14 days ago

I found out afterwards that cruciferous vegetables (and cauliflower core) and brown onion skins turn stock bitter, hence coming to this site. I added all the suggestions, to include fresh lemon juice, salt, sugar, and some pepper, and not only did it get rid of the bitterness, it added to the complexity of the stock. Thanks everyone!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 14 days ago

Just another suggestion, acidity to counter bitterness can come from other sources too: vinegar, whey, pickle/sauerkraut juice, tamarind juice, pomegranate molasses etc. More options to tailor the taste of your soup.