Ham soup

Quoted message said:

Heated my ham/beam soup on high heat few too many minutes and ended up
with a small burn layer at bottom of the pan. Scraped most of it out
but left with a slight burn flavor which I maybe able to live with but
wanted to know from the excellent cooks on this forum if there was a
method to reduce this burn flavor by adding something? Many thank for
any suggestions.
Stephaine...

A few squeezes of lime juice and a minced jalapeno can add enough flavor
to distract from the burnt taste. If it's still noticeable, convince
yourself that it tastes roasted, not scorched.

Quoted message said:

Heated my ham/beam soup on high heat few too many minutes and ended up
with a small burn layer at bottom of the pan. Scraped most of it out
but left with a slight burn flavor which I maybe able to live with but
wanted to know from the excellent cooks on this forum if there was a
method to reduce this burn flavor by adding something? Many thank for
any suggestions.
Stephaine...

Next time: As soon as you realize there's a burn layer on the
bottom, immediately pour everything to will run out into a
separate pan without scraping the bottom - just take what comes
out without using any utensils.

All the burnt or nearly burnt stuff stays in the other pan, which
you can now soak.

-sw

Steve Wertz said:

Quoted message said:

Heated my ham/beam soup on high heat few too many minutes and ended up
with a small burn layer at bottom of the pan. Scraped most of it out
but left with a slight burn flavor which I maybe able to live with but
wanted to know from the excellent cooks on this forum if there was a
method to reduce this burn flavor by adding something? Many thank for
any suggestions.
Stephaine...

Next time: As soon as you realize there's a burn layer on the
bottom, immediately pour everything to will run out into a
separate pan without scraping the bottom - just take what comes
out without using any utensils.

All the burnt or nearly burnt stuff stays in the other pan, which
you can now soak.

-sw

Great post, wish I had been little closer and realized, would have
poured it out.
Thanks.

Kathleen said:

Quoted message said:

Heated my ham/beam soup on high heat few too many minutes and ended up
with a small burn layer at bottom of the pan. Scraped most of it out
but left with a slight burn flavor which I maybe able to live with but
wanted to know from the excellent cooks on this forum if there was a
method to reduce this burn flavor by adding something? Many thank for
any suggestions.
Stephaine...

A few squeezes of lime juice and a minced jalapeno can add enough flavor
to distract from the burnt taste. If it's still noticeable, convince
yourself that it tastes roasted, not scorched.

Thanks, Maybe Lime and Habanero, that'll distract. Sounds like a
winner.
Like your second idea also, think I'll convince it's a special, hard
to get, roasted flavor.
Thanks...

In article <[email hidden]>,

Steve Wertz said:

Quoted message said:

Heated my ham/beam soup on high heat few too many minutes and ended up
with a small burn layer at bottom of the pan. Scraped most of it out
but left with a slight burn flavor which I maybe able to live with but
wanted to know from the excellent cooks on this forum if there was a
method to reduce this burn flavor by adding something? Many thank for
any suggestions.
Stephaine...

Next time: As soon as you realize there's a burn layer on the
bottom, immediately pour everything to will run out into a
separate pan without scraping the bottom - just take what comes
out without using any utensils.

All the burnt or nearly burnt stuff stays in the other pan, which
you can now soak.

-sw

Seconded.

That's what mom taught me to do. When you realized you've scorched it,
do NOT stir it! Pour it off and waste the rest.

I've found that soaking a scorched pot in a little bit of bleach water
takes most of it off.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

That's what mom taught me to do. When you realized you've scorched it,
do NOT stir it! Pour it off and waste the rest.

That's the last thing I remember burning like that, probably a
decade ago - bean soup. Sometimes I'll get a little bit of
scorched tomato sauce, but that's pretty minor.

-sw

In article <[email hidden]>,

Steve Wertz said:

Omelet said:

That's what mom taught me to do. When you realized you've scorched it,
do NOT stir it! Pour it off and waste the rest.

That's the last thing I remember burning like that, probably a
decade ago - bean soup. Sometimes I'll get a little bit of
scorched tomato sauce, but that's pretty minor.

-sw

The last thing I scorched was when I was steaming some beets.

The trivet prevented the scorch from coming into contact with the food
so it was ok.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson