Termyn8or
Well-Known Member
I usuakly make a tradtitonal beef soup, with oxtails when available. Last time took me 16 hours to extract the flavor. For fast make meatball soup, also known as Italian wedding soup.
So of course the veggies do not go in until this process is done. I actually like them a bit al dente, and for that sometimes I make the broth first and then discard some veggies and put in new.
But when you freeze it they turn to mush. Carrots and celery, but onions who cares, those are fie disappearing and giving up all their flavor.
I have put veggies in like ONE minute before stopping cooking for now... Took it out and put it in freezer containers and froze it.
It comes back mush.
Not long ago I thought I was cool and decided to roast those veggies and only have them in for a short time. The texture was not exactly the best but they were not mush.
However roasting them made them sweet. i was not the one to comment on that.
I have an Aunt who just takes the carrots out and puts in new ones when she thaws the soup.
Any ideas ?
T
So of course the veggies do not go in until this process is done. I actually like them a bit al dente, and for that sometimes I make the broth first and then discard some veggies and put in new.
But when you freeze it they turn to mush. Carrots and celery, but onions who cares, those are fie disappearing and giving up all their flavor.
I have put veggies in like ONE minute before stopping cooking for now... Took it out and put it in freezer containers and froze it.
It comes back mush.
Not long ago I thought I was cool and decided to roast those veggies and only have them in for a short time. The texture was not exactly the best but they were not mush.
However roasting them made them sweet. i was not the one to comment on that.
I have an Aunt who just takes the carrots out and puts in new ones when she thaws the soup.
Any ideas ?
T