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-   -   Specialty flours in Soups (http://www.discusscooking.com/forums/f56/specialty-flours-in-soups-48693.html)

doughgirl5 07-29-2008 11:47 AM

Specialty flours in Soups
 
Does anyone know about using specialty flours in soups that you have to freeze and later re-thaw? I find that the when I used flour it gums everything and the final product never tastes as good as before it was frozen. HELP!:ohmy:

Uncle Bob 07-29-2008 11:54 AM

Welcome to DC Miss Doughgirl....Make yourself at home. Flour in soup??? As a thickening agent??? Maybe share your recipe, and someone can offer help!

babetoo 07-29-2008 09:22 PM

howdy

babe:chef:

mcnerd 07-29-2008 11:27 PM

If its cream soups, they don't freeze well. You might check out a thickening agent called "ClearJel".

Michael in FtW 07-30-2008 10:39 PM

I'm with Uncle Bob - if you would give us a recipe we could probably help you more than just trying to "guess" blindly.

I, personally, can't think of any reason for your soup to get "gummy" from freezing using flour for a thickener. Using something like Xanthane or Gaur gum or ClearJel could be a problem - depending on the recipe, although I don't see how they could gum up your soup if used properly.

And, as mcnerd noted - creamed soups do not freeze well - they "break" when reheated, they don't get "gummy".

GhettoRacingKid 07-31-2008 11:33 AM

You could freeze the soup before thicking, im assuming your using a roux?

then reheat the soup base and add your roux to thick it.

the recipe or ingredigents should help.


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