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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 almost 5 years ago

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13 answers 81269 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 5 years ago

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

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 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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8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo
Monita

Monita is a Recipe Tester for Food52

added almost 5 years ago

Adjusting the seasoning could help too

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D88366b4 671e 4f32 a2f3 a1a2510ca324  kitchen fun
added almost 5 years ago

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

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

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

added almost 5 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.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 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.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 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.

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A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added almost 5 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...

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D88366b4 671e 4f32 a2f3 a1a2510ca324  kitchen fun
added almost 5 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 11 months 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!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 11 months 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.

C02a24fe 4c73 462d 952d d46e29d11fb3  fb avatar
added 29 days ago

I add some crushed pineapple! Little change in the bitter side of my soup. Didn't hear any complains yet! Yummy

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 11 days ago

Add a small pinch of baking soda stir when the broth starts to foam on top skim off the top then add a pinch more of baking soda and stir in soup

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