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When I cook soup, I love adding random things to help smooth out some edges. Many tricks I’ve learned from older people in Asia.
If something is way too salty, instead of just adding water, do that and also add an apple or pear core.
If you’re making something savory and it feels like it’s missing some oomph but you can’t put more salt, put a tea bag in there for a few min (remember to take it out before it gets bitter)
@skinnylatte Interesting and I hope to remember the next time I can try them. My elders always include a tsp of vinegar in soups and gives it a hearty depth. Way too easy to put too much in...more is not better (personal experience), but a little is really nice.
@Spoofer3 @skinnylatte vinegar is the acid part in "salt, fat, acid". Another option is fresh lime added at the very end (don't add it too early because heat denatures the lime juice).
The type of vinegar used can also make a difference. For stews with beef or tomato I prefer red wine vinegar, which can be added more liberally too without compromising the flavour profile.
@skinnylatte half a potato works for salt also
@skinnylatte Green or black tea?
@msbellows both work
When "something is missing", I add sesame oil.
@skinnylatte I thickened a chicken soup the other day by adding chopped zucchini and boiling it until it dissolved. I also added in cooked rice (the last thing) then kept it on the boil for another 15 minutes. It was a very thick and hearty soup!
@skinnylatte Add something with Umami for the oomph. Maybe some tea varieties have that too.