drago Posted March 28, 2009 Share Posted March 28, 2009 I've been making soup lately and have a question about using flour. If I were making a soup with: 2 Potatoes 2 carrots 1 Pound of pork 2 celery sticks some mushrooms 1 onion and about 3 to 4 cups of water... How much flour would i need to add to make it more like a paste? Maybe that isn't even the right ingredient. I'd like to learn how to make it a bit different and don't really no much about cooking in general. Opinions please! Link to comment Share on other sites More sharing options...
#27TheDominator Posted March 28, 2009 Share Posted March 28, 2009 I've been making soup lately and have a question about using flour. If I were making a soup with: 2 Potatoes 2 carrots 1 Pound of pork 2 celery sticks some mushrooms 1 onion and about 3 to 4 cups of water... How much flour would i need to add to make it more like a paste? Maybe that isn't even the right ingredient. I'd like to learn how to make it a bit different and don't really no much about cooking in general. Opinions please! I think there are some chefs here. Borgoguy is one, I think. My wife is one too and I think she uses cornstarch as a thickener. I usually just add an extra potato or two early and over cook them. They'll mush up and thicken the soup. Link to comment Share on other sites More sharing options...
drago Posted March 28, 2009 Author Share Posted March 28, 2009 I think there are some chefs here. Borgoguy is one, I think. My wife is one too and I think she uses cornstarch as a thickener. I usually just add an extra potato or two early and over cook them. They'll mush up and thicken the soup. So you would boil the potatoe to hell right away then add the rest? I never thought of that. Hopefully the other chefs will chime in...this can't be that hard! Link to comment Share on other sites More sharing options...
ECURB Posted March 28, 2009 Share Posted March 28, 2009 Cooking is not a science... add flour... see if it thickens enough... if not... add more... just dont start with too much... Link to comment Share on other sites More sharing options...
JerryK Posted March 28, 2009 Share Posted March 28, 2009 I"m NOT one of the chefs here. That said, here's what I'd do: I've cheated and thickened soup by shaking some dried (boxed) mashed potatoes in. It's easier than waiting for extra potatoes to boil down. Cornstarch will work too, if you don't overdo it: -put a teaspoon or so in a small cup and stir in some cold water till it dissolves. -then pour the startch-water into your soup (stir immediately) Do the cornstarch thing gradually. If you overdo it you'll have a pot of meat-jello. Link to comment Share on other sites More sharing options...
war ensemble Posted March 28, 2009 Share Posted March 28, 2009 Cooking is not a science... add flour... see if it thickens enough... if not... add more... just dont start with too much... Science is based on experimentation. Sounds pretty similar if you ask me. Although more basic. Link to comment Share on other sites More sharing options...
Lady Jet Posted March 28, 2009 Share Posted March 28, 2009 I'm not a chef, but I do OK. My family enjoys my cooking and so far I haven't sickened or killed anyone. So I'll drop my 2 cents until Borgo or another of our cooking experts chime in. If you choose to use flour to thicken, I think the general rule is 1 tablespoon per cup. It depends on your taste though. I personally don't like to overuse flour as I think it overpowers the flavor sometimes. With 3 to 4 cups of water, I'd try 2, tablespoons of flour. The trick is to stir, stir, stir. You have to be patient when using flour. Adding more may quicken the thickening process, but if you're patient enough, and stir enough, it will thicken with less. Dom is right, you need to add more potatoes. Link to comment Share on other sites More sharing options...
ECURB Posted March 28, 2009 Share Posted March 28, 2009 Science is based on experimentation. Sounds pretty similar if you ask me. Although more basic. I meant to say "exact science" not just plain science... lol Link to comment Share on other sites More sharing options...
drago Posted March 28, 2009 Author Share Posted March 28, 2009 I"m NOT one of the chefs here. That said, here's what I'd do: I've cheated and thickened soup by shaking some dried (boxed) mashed potatoes in. It's easier than waiting for extra potatoes to boil down. Cornstarch will work too, if you don't overdo it: -put a teaspoon or so in a small cup and stir in some cold water till it dissolves. -then pour the startch-water into your soup (stir immediately) Do the cornstarch thing gradually. If you overdo it you'll have a pot of meat-jello. That's why corn starch has me nervous. I don't want to ruin a whole pot of food for the sake of trying something new. But but like you said, do it gradually and it should work out. Thanks a million. I'm not a chef, but I do OK. My family enjoys my cooking and so far I haven't sickened or killed anyone. So I'll drop my 2 cents until Borgo or another of our cooking experts chime in. If you choose to use flour to thicken, I think the general rule is 1 tablespoon per cup. It depends on your taste though. I personally don't like to overuse flour as I think it overpowers the flavor sometimes. With 3 to 4 cups of water, I'd try 2, tablespoons of flour. The trick is to stir, stir, stir. You have to be patient when using flour. Adding more may quicken the thickening process, but if you're patient enough, and stir enough, it will thicken with less. Dom is right, you need to add more potatoes. I'll remember that ratio and try it tomorrow night. Glad you haven't killed any of your family members through cooking yet. Link to comment Share on other sites More sharing options...
Borgoguy Posted March 28, 2009 Share Posted March 28, 2009 Cooking is not a science... add flour... see if it thickens enough... if not... add more... just dont start with too much... If you want lots of tiny, flour dumplings, follow this advice. Never add straight flour to any liquid or it will clump. You will need to either make a roux--fat plus flour--at the beginning of the soup making process, or thicken it at the end with a slurry consisting of water, stock or wine and an instant thickener like cornstarch, potato starch, or arrowroot. If you are using a slurry, whisk it in a little at a time, as a little starch goes a long way. After you have reached the level of thickness you desire, make sure to bring the soup back up to at least a simmer to cook the rawness out of the thickener. If you prefer a butter-based thickener, but don't want to make a roux, you could go with an "old school" method called a beurre mani Link to comment Share on other sites More sharing options...
DMaynard Posted March 28, 2009 Share Posted March 28, 2009 If you want lots of tiny, flour dumplings, follow this advice. I love tiny flour dumplings. I use my spoon to herd them together. Reminds me of my days on the range. Link to comment Share on other sites More sharing options...
#27TheDominator Posted March 28, 2009 Share Posted March 28, 2009 So you would boil the potatoe to hell right away then add the rest? I never thought of that. Hopefully the other chefs will chime in...this can't be that hard! I would follow Borgo's advice, but I don't just boil the potato. I cook it in the soup. The best thing about soup and stew is that the longer you cook it, the better it gets. Cook some from the start and you can puree them (like fancy Borgo) or mush them up with a fork or ricer while they are still in the pot, like me. Link to comment Share on other sites More sharing options...
Borgoguy Posted March 28, 2009 Share Posted March 28, 2009 I would follow Borgo's advice, but I don't just boil the potato. I cook it in the soup. The best thing about soup and stew is that the longer you cook it, the better it gets. Cook some from the start and you can puree them (like fancy Borgo) or mush them up with a fork or ricer while they are still in the pot, like me. That's exactly what I do, too, Dom. It's a natural way to impart potato starch. Link to comment Share on other sites More sharing options...
#27TheDominator Posted March 28, 2009 Share Posted March 28, 2009 8FDtI2FFS2g Link to comment Share on other sites More sharing options...
drago Posted March 28, 2009 Author Share Posted March 28, 2009 I would follow Borgo's advice, but I don't just boil the potato. I cook it in the soup. The best thing about soup and stew is that the longer you cook it, the better it gets. Cook some from the start and you can puree them (like fancy Borgo) or mush them up with a fork or ricer while they are still in the pot, like me. I guess i am in the rut of knowing that it takes meat about 15 minutes and potatoes about 15 minutes to boil. Would you just leave the meat out at first and over cook the veggies? Doesn't that turn everything to mush? Link to comment Share on other sites More sharing options...
#27TheDominator Posted March 28, 2009 Share Posted March 28, 2009 I guess i am in the rut of knowing that it takes meat about 15 minutes and potatoes about 15 minutes to boil. Would you just leave the meat out at first and over cook the veggies? Doesn't that turn everything to mush? Some things take longer to cook than others. That's why we reserve some potatos. Some turn to mush and thicken the soup you put others in later. Meat usually doesn't turn to mush, it usually gets more tender. Things that get mushy go in later. Like pasta. Celery and carrots can stand a lot more than 15 minutes cooking. Link to comment Share on other sites More sharing options...
drago Posted March 28, 2009 Author Share Posted March 28, 2009 Some things take longer to cook than others. That's why we reserve some potatos. Some turn to mush and thicken the soup you put others in later. Meat usually doesn't turn to mush, it usually gets more tender. Things that get mushy go in later. Like pasta. Celery and carrots can stand a lot more than 15 minutes cooking. i'm going to try overcooking the potatoes tonight...hmmm, i'm interested to see how this works out. Link to comment Share on other sites More sharing options...
ECURB Posted March 28, 2009 Share Posted March 28, 2009 Some things take longer to cook than others. That's why we reserve some potatos. Some turn to mush and thicken the soup you put others in later. Meat usually doesn't turn to mush, it usually gets more tender. Things that get mushy go in later. Like pasta. Celery and carrots can stand a lot more than 15 minutes cooking. When I cook something that I plan on letting take a while... I will save some of almost all the veggies on the side... and put them in when its almost done... that way you get the flavor from the ones that cooked the whole time but disappeared and you have some nice whole ones too... Link to comment Share on other sites More sharing options...
afosomf Posted March 28, 2009 Share Posted March 28, 2009 I only like to stir the soup:D i think i'm in the wrong thread...this deals with cooking...oh my Link to comment Share on other sites More sharing options...
Borgoguy Posted March 28, 2009 Share Posted March 28, 2009 I only like to stir the soup:D i think i'm in the wrong thread...this deals with cooking...oh my I'll find some way to motivate you to become a better cook. Link to comment Share on other sites More sharing options...
afosomf Posted March 28, 2009 Share Posted March 28, 2009 I'll find some way to motivate you to become a better cook. exactly..... sometimes i think i should start at beginning of thread Her soup is quite delightful...no salt needed:D Link to comment Share on other sites More sharing options...
Borgoguy Posted March 28, 2009 Share Posted March 28, 2009 exactly..... sometimes i think i should start at beginning of thread Her soup is quite delightful...no salt needed:D Maybe just a dollop of cr Link to comment Share on other sites More sharing options...
LoneStarLady Posted March 28, 2009 Share Posted March 28, 2009 When I cook something that I plan on letting take a while... I will save some of almost all the veggies on the side... and put them in when its almost done... that way you get the flavor from the ones that cooked the whole time but disappeared and you have some nice whole ones too... I do this when I make beef stew. During the first hour, the first batch of veggies (onion, carrots, celery) get mushy and add flavor. Then I put in the other veggies and potatoes. What I use to thicken the stew are sweet potatoes/yams. They're already mushy so they break down, thicken the stew, and add more flavor. I don't have to put in flour because the yams do that. (I don't make soup so can't help with that.) Oops, so much for being serious. I see borgo and afo have taken the thread in another direction. Link to comment Share on other sites More sharing options...
Borgoguy Posted March 28, 2009 Share Posted March 28, 2009 I do this when I make beef stew. During the first hour, the first batch of veggies (onion, carrots, celery) get mushy and add flavor. Then I put in the other veggies and potatoes. What I use to thicken the stew are sweet potatoes/yams. They're already mushy so they break down, thicken the stew, and add more flavor. I don't have to put in flour because the yams do that. (I don't make soup so can't help with that.) Oops, so much for being serious. I see borgo and afo have taken the thread in another direction. Would you expect anything less from us, LSL? With the louts on this board, how can one have a serious food/cooking discussion. Link to comment Share on other sites More sharing options...
LoneStarLady Posted March 28, 2009 Share Posted March 28, 2009 Would you expect anything less from us, LSL? With the louts on this board, how can one have a serious food/cooking discussion. It's all good. Link to comment Share on other sites More sharing options...
drago Posted March 28, 2009 Author Share Posted March 28, 2009 It's all good. i read your post but can honestly say, i don't even know what a yam is. I think i need to tackle one thing at a time...i mean i have a big head and all but i sometimes question the upstairs electricity. Link to comment Share on other sites More sharing options...
Borgoguy Posted March 28, 2009 Share Posted March 28, 2009 It's all good. In my home, wine and cooking are interrelated, joined at the lip, if you will. I might reduce half a bottle for a sauce, or drink the same amount "just to make sure it's good". My recycling bin looks like one from a wine bar. I often wonder what the sanitation guys must think. LOL. "What drunks live in this house?" Link to comment Share on other sites More sharing options...
afosomf Posted March 28, 2009 Share Posted March 28, 2009 Maybe just a dollop of cr Link to comment Share on other sites More sharing options...
Borgoguy Posted March 28, 2009 Share Posted March 28, 2009 You know her stirs my soup? Sorry LSL:D LOL. I have this image of dunking a baguette, but I don't know why, afo. Link to comment Share on other sites More sharing options...
afosomf Posted March 28, 2009 Share Posted March 28, 2009 LOL. I have this image of dunking a baguette, but I don't know why, afo. that said it is more important how u stir the soup than what u put in it:D Link to comment Share on other sites More sharing options...
JerryK Posted March 28, 2009 Share Posted March 28, 2009 Ok, I posted this as a statement, but now I'll pose it as a question to the chefs here. Why does Drago need to work so hard poiling potatoes to oblivion -- and timing the oblivion to the meat -- when he could just sprinkle in potato buds whenever it suits him? Link to comment Share on other sites More sharing options...
drago Posted March 29, 2009 Author Share Posted March 29, 2009 Ok, I posted this as a statement, but now I'll pose it as a question to the chefs here. Why does Drago need to work so hard poiling potatoes to oblivion -- and timing the oblivion to the meat -- when he could just sprinkle in potato buds whenever it suits him? 'eh? I guess I don't really know what a potatoe bud is? Link to comment Share on other sites More sharing options...
LoneStarLady Posted March 29, 2009 Share Posted March 29, 2009 i read your post but can honestly say, i don't even know what a yam is. I think i need to tackle one thing at a time...i mean i have a big head and all but i sometimes question the upstairs electricity. yams = sweet potatoes 'eh? I guess I don't really know what a potatoe bud is? Potato Bud = brand name for instant mashed potatoes in a box Link to comment Share on other sites More sharing options...
#27TheDominator Posted March 29, 2009 Share Posted March 29, 2009 'eh? I guess I don't really know what a potatoe bud is? Good for you! Now, tell us how was the soup? Link to comment Share on other sites More sharing options...
drago Posted March 29, 2009 Author Share Posted March 29, 2009 Good for you! Now, tell us how was the soup? i'm actually in the process of it right now. Put in three potatoes (more than last time) two celery and carrott sticks, simmered for an hour. Added one more carrott, some brocoli and a pork patty for an additional 15 minutes. About 7 minutes left but the consistency is thicker (i want it thicker even still, so i'll go the flour rout next time too) and it smells amazing. Thanks guys/ladies. Link to comment Share on other sites More sharing options...
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