[Modernist Cuisine at Home] Cauliflower soup

[Anonymous Modernist 12848]

I've made Caramelized carrot soup a couple of times. It was very good, though not very caramelized. Last night I tried the cauliflower soup, which did caramelize, and it was not very good. It was bitter and mushy. I'm guessing that the baking soda should be omitted and the cooking time reduced a bit. It smelled wonderful at about the ten minute mark, then smelled burned, though it wasn't.

[Judy Wilson]

Hi 77kath,

Are you weighing out or use volumetric measurements? That might make the difference. If possible, always weigh your ingredients.

Judy

[Anonymous Modernist 12848]

Yes, I am weighing on a Salter. Not the most sensitive, I know. So I take it that the baking soda is intended to stay?

This is the one from MC@H, by the way.

[Anonymous Modernist 310]

I made the cauliflower soup and it was good. Did you make your own vegetable stock? The MC stock is very fragrant. The soup was good but once you add the recommended accompaniment it became very good!

[Judy Wilson]

Hi 77kath,

Yes, the baking soda is intended to stay. You won't get any caramelization otherwise, as it's necessary to create an alkaline environment. To prevent burning, the chefs often recommend giving the pressure cooker a shake every once in a while, especially when bringing the pc up to pressure. Also, make sure to turn the burner down once pressurization has been reached. If you still find the cauliflower soup doesn't turn out to your liking, you could see if less time would do the trick, as you indicated it seemed to be doing well at the 10 minute mark.

As for the carrot soup not being very caramelized, that is a mystery. Has your baking soda expired, by chance?

Judy

[Anonymous Modernist 12848]

Thanks for the replies. Actually, I used homemade chicken stock, but vegetable would have been better. And now I think about it, that baking soda has been there a while. I will try again.

[Anonymous Modernist 310]

Keep us informed with your new results!