This one should be really easy to figure out.
this post was submitted on 08 Jun 2025
1 points (100.0% liked)
Cooking
8452 readers
10 users here now
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I have made this for decades. Never once did it ever have a hint of bitter or acrid. Are you adding cream? Are you using homemade salt free stock?
You may want to try it by sauteing first to see the difference. It's about chemistry, and there's a reason why every culinary school will instruct students to sautee first when it comes to Alliums.
Here's a decent read on it: https://www.seriouseats.com/ask-the-food-lab-do-i-need-to-saute-vegetables-when-starting-a-stew
If you want a super deep-dive: https://www.sciencedirect.com/science/article/abs/pii/B9781845691837500111
But really if you like the way you're doing it, keep on keeping on. Not trying to change your mind, just saying there's a reason people do things a certain way when cooking 😉
I want you to know up front that you came to my post to open your mouth. I didn't come to yours.
Your first link is very specific that if a recipe calls for sauteing then you shouldn't skip that step. Your first link is not specific to creamed soups and is a general guideline. This recipe doesn't call for it. It didn't call for it the first time I made it 20 years ago and nothing has changed since.
Are there versions that do call for it? Yes. And people are welcome to make them.
The first link mentions long cooking but isn't explicit about how long of long. This recipe is about 20 minutes. Not normally considered "long."
I have taste buds and a working nose and would notice any latent bitterness or acridness. In fact just this week I posted about how to solve the problem of acrid and astringent flavors in wild blackberries. My wife can't even taste it in them. But I can.
I have fed this to a lot of people including professional chefs. Never once has anyone ever mentioned any off flavors. When I say it's not an issue here it's because it's not an issue here.
Your second link is useless. It contains a publisher summary of a whole paper instead of the actionable text from pages 200-226. I looked but couldn't bring a copy online. Google books has it but only the first ~80 pages are available.
I do appreciate helpful advice and tips. But I don't appreciate people telling me there is a problem when there isn't a problem. Most people are like that.
This link hurts me as much as it might hurt you. But here is a version from international fraud Robert Irvine that doesn't saute. Here is different one. And another
As you can see there are versions out there that don't saute.
Woweeee.
Really not trying to start something, but since you opened the door...
That recipe specifically mentions only using the white portion of Leeks, which you did not do. You don't use the green parts for the very specific reasons I mentioned and linked to. There is a better version of this soup, and I was just trying to help you out, friend.
Here you come with some agro response like I was intending to offend your culinary skills, when I actually said just keep making it the way you like it.
Get some help.
Yeah, a bit of an over reaction. I reread your original comment about sauteing and it was not phrased at all as criticism, but as a suggestion. Don't know what provoked that wall of defensiveness.
It was the "I know what's good for you. You should listen to what experts do. I know that that tastes like ass despite never eating it." mentality of the reply combined with a link that was useless.
Those words were never sent. Don't know what you mean. Literally only said there is a reason people do things a certain way, which is just a reference to the historic knowledge of certain processes. I even said to just keep doing it your way.
Calm down.