tag:blogger.com,1999:blog-5384341532888644134.post2712752155330126301..comments2024-03-12T02:47:18.139-04:00Comments on Steampunk Cookery: Onion SoupAaronhttp://www.blogger.com/profile/01924284685403279877noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5384341532888644134.post-90933467691628849152010-11-23T13:53:53.768-05:002010-11-23T13:53:53.768-05:00Oh, I can't wait to get back to my kitchen and...Oh, I can't wait to get back to my kitchen and try this! My partner loves creamy soups and I'd never even eaten a white soup until I met her, so this should be great. Thanks!Chelsea (TangoPig)https://www.blogger.com/profile/02123921221525646486noreply@blogger.comtag:blogger.com,1999:blog-5384341532888644134.post-79870825194111716082010-11-20T08:16:32.368-05:002010-11-20T08:16:32.368-05:00Currently reading through the Whitehouse Cookbook ...Currently reading through the Whitehouse Cookbook myself and am always interested in seeing peoples interpretations of recipes. Keep up the good work!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5384341532888644134.post-72032022425345278292010-11-20T04:24:30.700-05:002010-11-20T04:24:30.700-05:00Tempering is definitely the best way to avoid the ...Tempering is definitely the best way to avoid the scrambling issue. I was sort of blinded by just following the recipe, and ignored my common sense which should have dictated tempering it. Well noted!Aaronhttps://www.blogger.com/profile/01924284685403279877noreply@blogger.comtag:blogger.com,1999:blog-5384341532888644134.post-45509067391147171512010-11-20T02:23:00.744-05:002010-11-20T02:23:00.744-05:00Would you recommend tempering the liaison with a b...Would you recommend tempering the liaison with a bit of the warm mixture? I plan to let all ingredients come to room temperature anyway, but perhaps that might help avoid the scrambled egg problem.Harriethttps://www.blogger.com/profile/08588567085043426044noreply@blogger.comtag:blogger.com,1999:blog-5384341532888644134.post-61492490121988979262010-11-19T23:06:33.115-05:002010-11-19T23:06:33.115-05:00Darkmagess—
The Liaison is somewhat tricky to use...Darkmagess—<br /><br />The Liaison is somewhat tricky to use, as it will want to scramble up rather quickly, and you'll be left with a very strangely-textured soup. <br /><br />In this particular recipe, the flour is largely unnecessary, I think; most of the body of the soup comes from the puréeing of the onions and the addition of the liaison.<br /><br />In soups in general, I (personally) would tend towards using arrowroot or corn starch to thicken them (at least slightly) if I couldn't use a roux.<br /><br />The liaison adds richness with some amount of thickening, though not much thickening. It's definitely worth a try, though—it is used in a similar way in Egg Lemon soup... which I might have to make soon.Aaronhttps://www.blogger.com/profile/01924284685403279877noreply@blogger.comtag:blogger.com,1999:blog-5384341532888644134.post-49948367985114090172010-11-19T19:47:13.935-05:002010-11-19T19:47:13.935-05:00So it's basically a cream of onion soup. Huh. ...So it's basically a cream of onion soup. Huh. I didn't know about using egg yolks to thicken soup. Since I don't eat flour, that could be an interesting way to try to thicken a broccoli soup. What do you think, would that work?Anonymousnoreply@blogger.com