... fire burn and cauldron bubble.
I tried my hand at broccoli-cheese soup this weekend. The plan was to use up some of the bumper crop of broccoli from the garden in a manner that can be preserved in the freezer. It didn't go well. I misread the recipe, put in too much milk, my "four heads broccoli" was more like six by the time I cut it up and threw it in the pot. Then to try and even it out I added extra cheese. It's OK, but still needs more salt and pepper.
The worst though is that I once again managed to burn the roux on the bottom of the pot after adding the milk. Not just "little brown bits" but a layer of charred carbon on the surface of my stainless steel Cuisinart stock pot. I didn't realize it was burned until I was ten minutes into cooking the broccoli in the stock - I thought I stirred adequately as I added the liquid.
So, thanks to the wonder of Google, I have brought to a boil a stock pot full of water with 2 tablespoons of dishwashing liquid, simmered for 10 minutes, and am now letting it cool to room temperature. Not the most appealing of aromas to emanate from the kitchen in the last three days. Fingers crossed that it works.
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