My poor soup

Glowing

I made homemade stock last night from a chicken carcass ... simmered for an hour and a half....

Prepared a fridge full of vegetables - potatoes, parsnips, carrots, onions, sweetcorn and celery and boiled it up and simmered for about two hours with thyme, tarragon and rosemary.

Added water, milk, cornflour and brought to the boil again to thicken it up.

.... and what happened?!

I BURNT IT!!!! :mad::mad::mad::mad:

Now my chicken soup stinks of burnt carrots and I'm gutted. Is there any way of saving it so my hard earned efforts don't go to waste? It tasted great before ...

Dizzyblonde

I'm sorry but I don't think so - no matter what you do it'll probably still taste burnt

I once burnt apple I was stewing and had to throw out the lot.

Glowing

I couldn't bare to throw it out so I stuck it in the freezer - perhaps 'cold' will get rid of the taste.

Boo hoo.

Beerlao

do you keep potatoes in the fridge??

Glowing

Beerlao wrote: »

do you keep potatoes in the fridge??

yeah actually ... can't think of any where better to keep 'em.

the beer revolu

Glowing wrote: »

I made homemade stock last night from a chicken carcass ... simmered for an hour and a half....

Prepared a fridge full of vegetables - potatoes, parsnips, carrots, onions, sweetcorn and celery and boiled it up and simmered for about two hours with thyme, tarragon and rosemary.

Added water, milk, cornflour and brought to the boil again to thicken it up.

.... and what happened?!

I BURNT IT!!!! :mad::mad::mad::mad:

Now my chicken soup stinks of burnt carrots and I'm gutted. Is there any way of saving it so my hard earned efforts don't go to waste? It tasted great before ...

Had you not burnt it, do you not find the Tarragon and Rosemary a bit overpowering in a light chicken soup?

Simmer for 2 hours?
All the veg would be cooked in half an hour.

Glowing

Yep, makes a lovely thick soup. I used a little fresh rosemary and dried tarragon - it's lovely for winter, creamy and filling.

That's the way I like it.

the beer revolu

Glowing wrote: »

That's the way I like it.

And that's the important thing!

RAFC

I think the milk was the problem - I always find if I add the milk at the very last minute on a very low heat it doesn't burn.

Unfortunately, the freezer will not save this soup

olaola

No - I'd say it was the cornflour. Once you thicken it, you need to look after it.

chefsden

Glowing wrote: »

I made homemade stock last night from a chicken carcass ... simmered for an hour and a half....

Prepared a fridge full of vegetables - potatoes, parsnips, carrots, onions, sweetcorn and celery and boiled it up and simmered for about two hours with thyme, tarragon and rosemary.

Added water, milk, cornflour and brought to the boil again to thicken it up.

.... and what happened?!

I BURNT IT!!!! :mad::mad::mad::mad:

Now my chicken soup stinks of burnt carrots and I'm gutted. Is there any way of saving it so my hard earned efforts don't go to waste? It tasted great before ...

it's a pity, all the hard work ,, there is nothing that can get rid of the burnt flavour from the food it very strong and kills all other flavour,, cornflour will burn in the bot if the flame is high, you will need to stir it very often because the startch with start to thicken once a temperature of about 60-70oc is reached and take all the moisture and burn.

Glowing

Thanks everyone for your sympathy

I had some the other day, if you add plenty of salt, it tastes just about okay! You kinda loose the smoky burnt flavour after a few spoonfuls.

Yeah I'd say it was the cornflour, will have to be more careful next time