I made this really awesome and yummy Italian Wedding soup from scratch which was great. Then the next day I went to reheat it in a pot (there was a whole huge potful left) and somehow stuff stuck on the bottom of the pot and completely burnt.

You are watching: How to take the burnt taste out of food

So now all the soup that is left has this burnt taste to it.

This is not the first thing I have burned and it got me to wondering if there was any kind of cooking technique,flavoring or something to take the burnt taste out of food?

Update: you know like you put a potato in when you make spaghetti sauce, there has to be something chemically that absorbs burnt -ness?


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level 1
· 10y
Just call it Cajun and declare success!


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level 2
Op · 10y

lol


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level 1
· 10y

This has happened to me with chili reheating in a big pot. I often make a large pot of chili to be reheated on the grill while ice fishing, and the bottom usually gets burned. And its all good as long as you Don't scrape the bottom of the pot.

I mean you can investigate to see if its burning, but once you see black, just let it be it will burn but it won't ruin the rest of the pot.


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level 1
· 10y

No, I don't think there is.


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level 1
· 10y

Nope. Chalk it up to a lesson learned!


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level 1
· 10y

What, exactly, does a potato do in spaghetti sauce? I've heard of using them to remove excess salt from foods. Is this what you mean? If that's the case, it's not limited to spaghetti sauce.

Oh, and sorry, I do not know the answer to your question.


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level 2
· 10y

it also cuts the acidity of the tomatoes


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level 2
· 10y
I don't think they remove excess salt at all. It just doesn't make sense. I'm pretty sure it's just an old wives' tale. If I remember correctly, I think it started by saying to add more potatoes if your stew got too salty, but the idea was to leave them in - not take them out.

However, I think there is something that potatoes could possibly do, which is to add starch, which can be converted into simple sugars. Sugar will make a food appear to be less salty. I read something like this a while back, and I tried testing it once. We were trying to make deep fried pickles, but they kept being way too salty, even when we added none to the batter. So we added a very small amount of sugar to the batter. You couldn't taste the sugar at all, but the saltiness was gone.


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level 2
Op · 10y
I don't know that is just how I was taught to make it, you peel a potato and put it in there, then remove it before serving.


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level 1
· 10y

Not as far as I know.

However in the interest of preventing this again, you might want to buy a new pot with a better bottom (something with stainless on both sides, and an aluminum core). It should not be possible to burn a soup that's as thin as wedding soup., unless you just boiled it away and kept on going.


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level 1
· 10y

A touch of peanut butter. I'm not lying.


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level 1
Comment deleted by user · 10y
level 2
· 10y

sodium?


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level 1
· 10y

It depends what you're making.

I've had some really nasty burnt garlic in sauces that I can counter with acid (vinegar or wine) and salt. Adding some sugar along with the acid can also help cover it up.

For the escarole soup or anything that is light and delicate, if you burn or scorch the soup when heating DO NOT STIR! Remove it from the heat and then dump the contents into another pan without scraping, leaving the burnt crust on the original pan. You should not have any off flavors.

If you mess up and stir and scrape, then you could try to add salt to counter act the acrid flavor.

You could try adding salt to see if that counters the flavor and then perhaps try the potato trick to see if it will absorb the excess salt and acridness.

In the future, if you burn something, don't stir it and remove it from the heat and transfer it to another pan.

See more: How Much Is 800 Meters In Miles Does 800 Meters Equal? : Math Conversions


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