What's cooking?
-
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.
-
It’s obviously Potato Leek soup, but my good gosh, you gotta sauteed those Leeks in oil or butter first, friend. Straight boiling like this (especially since you used the dark green bits) leaves a bitter and acrid flavor as all Alliums will if not sauteed first. They’ll also give you gas
Allium your bullshit outta here. My wife does all the greens and no sautee. We don’t want to hear about your weak as digestive issues. This comment is bullshit
-
Allium your bullshit outta here. My wife does all the greens and no sautee. We don’t want to hear about your weak as digestive issues. This comment is bullshit
Wow. So many angry people in a cooking sub. Geez.
-
This one should be really easy to figure out.
Maaaaate I made potato & leek soup just yesterday! I peel my taters and sautee my leeks though. Trying to figure out the best variety of taters for the soup, but potatoes in Australia suck.
-
That’s a lie. You might need to add enough nutmeg and spice.
Kind sir, I have indeed misspoke. I meant it as a cure, as it’s an amazing comfort food. Never tried it with nutmeg though, that goes on the list for next time.
-
Maaaaate I made potato & leek soup just yesterday! I peel my taters and sautee my leeks though. Trying to figure out the best variety of taters for the soup, but potatoes in Australia suck.
Yukon golds are the god-tier potato for leek soup - they’re creamy but hold their shape just enough (russets get too mushy imo).
-
Yukon golds are the god-tier potato for leek soup - they’re creamy but hold their shape just enough (russets get too mushy imo).
Wait do you not mash yours?
