Tomato Soup
Betsy Kimball
was great until I reheated it, then it still tasted fine, but had lot's of
little white specks in it. (I did not bring it to a boil, just gently
warmed it.) I remember that my mother's recipe also had these white specks.
Anyway to avoid them?
Petra Hildebrandt
Betsy,
if you could post the recipe we could have a look at it and identify the
ingredient which leads to white specks.
(My tomatoe soup doesn't have any, even if re-heated several times)
Petra
Betsy Kimball
at the end.
1 t butter
1/4 c onion finely chopped
5 c peeled/seeded tomatoes
2 c 1% milk (I used skim)
1/2 t salt
dash pepper
fresh rosemary
sauté onion, add tomatoes, cook 10" uncover and reduce to 2c
blend until smooth, add all ingredients - at this point is was a lovely red
color, no specks
heat over med heat about 2".
As it warmed up, I didn't bring it to a boil, the specks showed up. Tasted
great.
Any ideas why? My Mom's homemade tomato soup used to have the same specks.
Dimitri
Betsy Kimball <bkim...@creighton.edu> wrote in message
news:7vsr5f$2q...@pigeon.creighton.edu...
I suspect the acidity of the tomatoes is reacting with the milk solids hence
the white specs.
In short you are curdling the milk. It would be the same as adding some
lemon juice or vinegar to milk and letting it set for a while. I also
believe the lower the fat content of the milk the higher the probability of
this happening.
As far as a fix is concerned - I'm not sure, have you tried a immersion
blender?
Regards,
Dimitri
Dan Abel
<bkim...@creighton.edu> wrote:
> Here's the recipe I used, that developed little white specks as I heated it
> at the end.
> 2 c 1% milk (I used skim)
> As it warmed up, I didn't bring it to a boil, the specks showed up. Tasted
> great.
>
> Any ideas why? My Mom's homemade tomato soup used to have the same specks.
I'm going to guess that the milk coagulated. Perhaps the acid in the
tomatoes eventually does this.
--
Dan Abel
Sonoma State University
AIS
ab...@sonoma.edu
http://www.sonoma.edu/IT/AIS/people/Abel.html
Mark Kilinski
The culprit is the skim milk. It's notorious for doing that when heated,
especially for more than a couple of minutes. If you use cream it
definitely won't "break" on you and will taste wonderful. Most likely whole
milk probably won't break either unless you bring it to a hard boil. You
could also try evaporated milk (not skim) which I've found is quite good in
soups.
Mark Kilinski, Coconut Creek, FL
ma...@gate.net
Betsy Kimball <bkim...@creighton.edu> wrote in message
news:7vsco3$2q...@pigeon.creighton.edu...
Janet
I sympathise, my tomato soup always does that too.
Janet
Betsy Kimball <bkim...@creighton.edu> wrote in message
news:7vsr5f$2q...@pigeon.creighton.edu...
> Here's the recipe I used, that developed little white specks as I heated
it
> at the end.
>
> 1 t butter
> 1/4 c onion finely chopped
> 5 c peeled/seeded tomatoes
> 2 c 1% milk (I used skim)
> 1/2 t salt
> dash pepper
> fresh rosemary
>
> sauté onion, add tomatoes, cook 10" uncover and reduce to 2c
> blend until smooth, add all ingredients - at this point is was a lovely
red
> color, no specks
> heat over med heat about 2".
>
Michel Boucher
-int.news.prodigy.com>:
>I suspect the acidity of the tomatoes is reacting with the milk
>solids hence the white specs.
I agree, but as it doesn't distract from the taste, I'd consider it a
bonus feature of reheating (adding variety where there was none
before).
By the way, my mother's recipe is almost the same, but we add a
handful of oatmeal to thicken it (add 5 minutes before the end of
cooking). It doesn't change the taste and you don't notice those
white specks as much ;-)
--
"Congratulations, Canada, on preserving your national igloo."
Mike Huckabee
Governor of Arkansas
To send e-mail, get the zed out.
Alan Boles
Michel Boucher <alsa...@netcom.ca> wrote in message
news:0ApU3.187585$5r2.4...@tor-nn1.netcom.ca...
> "Congratulations, Canada, on preserving your national igloo."
>
> Mike Huckabee
> Governor of Arkansas
>
> To send e-mail, get the zed out.
When did we get an Igloo? And can I borrow it when your finished with
it. Preferably before summer...
Michel Boucher
<cGpU3.2213$1J5.2...@typhoon.mbnet.mb.ca>:
It was in an episode of 22 Minutes from last year, the Rick Mercer one
where he's *Talking with Americans* and has send greeting to King Jean
and Queen Luba (you know...the...um...monarchs :-)). This is all for
real (that's the scary part :-)).
--
Kate Connally
my tomato soup. Taste's better than just milk, too.
Or make a light roux and add the milk to that to form
a thin sauce, then add it to the rest of the ingredients.
That should keep it from curdling.
Kate
Kate Connally
" If I were as old as I feel, I 'd be dead already."
Dimitri <DIMI...@prodigy.net> wrote in article
<7vt0bp$3si6$1...@newssvr03-int.news.prodigy.com>...
> I suspect the acidity of the tomatoes is reacting with the milk solids
hence
> the white specs.
>
Dawn
>
> Betsy Kimball <bkim...@creighton.edu> wrote in message
> news:7vsr5f$2q...@pigeon.creighton.edu...
> > Here's the recipe I used, that developed little white specks as I heated
> it
> > at the end.
>
> I suspect the acidity of the tomatoes is reacting with the milk solids hence
> the white specs.
>
> In short you are curdling the milk. It would be the same as adding some
> lemon juice or vinegar to milk and letting it set for a while. I also
> believe the lower the fat content of the milk the higher the probability of
> this happening.
>
> As far as a fix is concerned - I'm not sure, have you tried a immersion
> blender?
A teaspoon of white sugar will cut the acid some and bring out the
flavor of the tomatoes. The white is probably the milk, which should be
very fresh. Sometimes if it is slightly off you might not see it until
it curdles in what you're cooking.
Dawn
--
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