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martle
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« Reply #1815 on: 15:18:08, 31-03-2008 » |
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What exactly do you do, please?
As hh says, it's all in the starch; but ideally you'd need to cook the potato(es) with the other soup ingredients so that the thickening stuff gets absorbed. Adding mushed up potato after cooking won't have quite the same effect, I think. But try it, GG. 1. Cook potato till very soft 2. add to soup 3. Gunge away in processor 4. Heat 5. Nom x 3 Ooh, just seen that PW has said something similar... |
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Green. Always green.
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MabelJane
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« Reply #1816 on: 15:24:58, 31-03-2008 » |
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He was suprised I made the soup with milk and flour - he was expecting it to be thickened with potatoes. I'm surprised too. I always use potatoes to thicken soup, wouldn't ever use flour. Can I ask an embarrassingly ignorant question.  You've got some soup, right, tasty but rather thin soup. And you've got a potato, right. And you want to do something called "thickening the soup" with the potato. What exactly do you do, please? PS Why isn't the size-thingy working? I was trying to whisper the above to George but the print's not changed size.  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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thompson1780
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« Reply #1817 on: 15:29:13, 31-03-2008 » |
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Looks like you're OK MJ. And shopping at Quality Save is no reason to whisper.....  Tommo |
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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MabelJane
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« Reply #1818 on: 15:31:54, 31-03-2008 » |
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Looks like you're OK MJ. And shopping at Quality Save is no reason to whisper..... Tommo But using Mr Mash is! I still can't see any tiny print - is it just this pc then? |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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thompson1780
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« Reply #1819 on: 15:40:48, 31-03-2008 » |
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Yes, unless you have your super-dooper varifocals on?
Tommo
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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Morticia
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« Reply #1820 on: 15:49:41, 31-03-2008 » |
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MJ, rest assured that your print is absolutely miniscule here. George, you could try chucking a small handful of oats in as a thickener and then let the soup burble away for a bit. Not too long though, those oaty chaps get their act together fairly swiftly. It always worked for me mum, seems to work for me too  |
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George Garnett
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« Reply #1821 on: 16:02:47, 31-03-2008 » |
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Thank you very much for 'thickening with potato' advice everyone . If I've understood it aright it seems to mean 'include potato among the ingredients you are making the soup with'. If so, then, um, it turns out I've been doing it for years without realising. I thought you might be talking about something more arcane and exotic than that  . But thank you! Similarly, I'll take it that 'whizzing' and 'gunging it up' are cognate technical terms whose meanings are broadly deducible from the context, so I won't embarrass myself any further by asking. As I'm someone who is more than happy with 'bits' in soup I'll take that I am a light gunger. I've also always wanted to know how large a 'knob' of butter is. It's never explained. Are we supposed to be born knowing? But I somehow sense that this isn't the place to ask. Your tiny print came out whispered to me, MabelJane. Message gratefully received. No one but us need ever know. |
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« Last Edit: 16:06:42, 31-03-2008 by George Garnett »
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martle
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« Reply #1822 on: 16:05:56, 31-03-2008 » |
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Your tiny print came out whispered to me, MabelJane. Message gratefully received. No one but us need ever know.
Hey, everyone! MabelJane uses this bilge in her soups!! She'll be calling herslef DeliaJane next!  |
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Green. Always green.
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harmonyharmony
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« Reply #1823 on: 16:08:00, 31-03-2008 » |
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As hh says, it's all in the starch; but ideally you'd need to cook the potato(es) with the other soup ingredients so that the thickening stuff gets absorbed.
I don't think that there's anything to stop you from cooking potatoes in your thin soup, as long as there isn't anything in the soup that can be overcooked. After all, if you have a tasty soup, further boiling will only reduce the soup and concentrate the flavour surely? |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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richard barrett
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« Reply #1824 on: 16:13:52, 31-03-2008 » |
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I am a believer in using pearl barley to give more gravitas to soups, when I make them, which isn't very often.
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George Garnett
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« Reply #1825 on: 16:17:59, 31-03-2008 » |
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After all, if you have a tasty soup, further boiling will only reduce the soup and concentrate the flavour surely?
Oh is that what 'reducing' is! This cooking lark is beginning to look a good sight less mysterious than I thought it was from the recipes. |
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« Last Edit: 16:23:27, 31-03-2008 by George Garnett »
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richard barrett
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« Reply #1826 on: 16:23:37, 31-03-2008 » |
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Oh is that what 'reducing' is! Not to be confused with the opposite of oxidation (or is that the opposite of orientation?). |
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George Garnett
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« Reply #1827 on: 16:51:50, 31-03-2008 » |
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Oh is that what 'reducing' is! Not to be confused with the opposite of oxidation ... Exactly so! I think I was doing just that or at least assuming it was somehow distantly related and therefore much more mysterious than 'boiling some of the water off'. |
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Don Basilio
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« Reply #1828 on: 17:22:26, 31-03-2008 » |
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My potato thickening technique is even lazier, although I am sure some grande dame of French cuisine (probably Julia Child) said it was OK for Potage Parmentier.
Peel spuds, chop off green bits from leeks, throw in pot with water (no need for leeks) and boil for half an hour. Then mouli. (I don't have a blender - sorry to sound luddite, but washing up a gadget with an electrical connection sounds more challenging that washing up a mouli.) This is a very boring stand-by, but it means you have the whites of the leeks to use for another occasion.
MILK
It shows how deeply influenced I am by you lot. When I came to make my afternoon tea, I came to remove the tea bag, and found instead of putting the Fairtrade tea bag in the mug, I had put in the Heath and Heather Morning Time, my inevitable breakfast beverage. I was about to add the organic semi-skimmed milk, and realised that I had a delicious delactated drink to enjoy.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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harmonyharmony
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« Reply #1829 on: 17:25:16, 31-03-2008 » |
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(I don't have a blender - sorry to sound luddite, but washing up a gadget with an electrical connection sounds more challenging that washing up a mouli.)
Aha! That's where my stick blender is so good. The bit that you wash up is just mechanical not electrical (but it's driven by the mechanical connections in the other half - erm, best not pursue any misreadings of that last clause) and is also dishwasher safe! Sigh. I miss my dishwasher. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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