Scorched Taste in Cheese Soup?

dede smith

January 7, 20091 found this helpful

Cheese and milk burn quickly in a sauce pan. When making soup, take your time! If the heat does get the better of you, don't scrape the bottom of the pan, it will release the burnt stuff at the bottom and flavor the soup.
I suggest a good double boiler. I know they look daunting, but they are way easy to use and not just for soups.

Cyinda
Bronze Post Medal for All Time! 213 Posts

January 6, 20090 found this helpful

Once something is scorched, it's pretty much impossible to remove the scorched or burnt taste. But, I've found one way to sort-of camouflage it. You need to add something that's supposed to have a smokey-burnt taste, & That's to add Ham, Bacon or any "smokey" type of Meat. Even beef jerky or smoked Salmon or smoked fish or turkey could work.

The down side is, if the scorched taste is really bad it won't help & you've then wasted your meat. I suggest taking just one cup or less of soup out of the pot then adding the meat to it then microwave it, then let it sit overnight so the meat's smokey flavor will be absorbed into the soup & if this works, then you can do this to the rest of the pot. The trick is to heat the soup up to just UNDER boiling (You don't want to scorch it again& make the problem worst!) then after it's hot, let it sit overnight or for a few hours & then the meat's smokey flavor will be absorbed into the rest of the soup. Also, I'd suggest a microwave over using a stove top. This will help avoid scorching of milk & cheese.

* If you're a vegetarian, (like I am) you may be able to use a smokey cheese, or the fake TVP bacon bits. Also, this trick won't actually remove the scorched taste, but sometimes it will make it more palatable (IF the scorching isn't very bad!)

To prevent problems cooking in a pan on the stove, I cook soups like that in the microwave. I use a big glass bowl and microwave for a little while, then stir, and repeat till the soup is done.

Crystal M.

January 19, 20200 found this helpful

Ive done this several times. And what I use to save it bring to another pot , if the cheese has curdled I strain it. Put the liquid in the blender to unclump the cheese with a splash of lemon juice and tsp cinnamon. I start a new roux but not a thick one. Then add the liquid I blended. I rinsed off my ham and potatoes. Then added them and 2 tblsp of A-1. Let simmer a little then added some new cheese.