Hi Chefs,
Yesterday I made a 3x batch of my usual vegetarian chili. The problem is, I didn't adjust the seasoning properly (including salt) so the dish is underwhelming. Unfortunately I ran out of time and couldn't fix it while cooking, so had to cool it and throw it in the walk-in overnight. I haven't gone to work yet so I haven't tasted it today, but there's a chance that it may taste decent. If it tastes weak, what can I do to remedy this already cooled down big batch of chili? My end goal is to vacuum seal portions, freeze, and give to friends.
There are a couple different things I was thinking I could add in (Frank's, soy sauce, salt, red wine vinegar, chili powder) to improve the taste, but I'm wondering how to do this to an already cooled dish? Do I need to heat up the whole batch to make these corrections? Or can I bloom the chili powder in some oil, add some cold chili to blend it in, then stir that into the cold big batch? Can I just stir some soy sauce and Frank's into the cold batch? Thank you Chefs, your advice is much appreciated!
Yesterday I made a 3x batch of my usual vegetarian chili. The problem is, I didn't adjust the seasoning properly (including salt) so the dish is underwhelming. Unfortunately I ran out of time and couldn't fix it while cooking, so had to cool it and throw it in the walk-in overnight. I haven't gone to work yet so I haven't tasted it today, but there's a chance that it may taste decent. If it tastes weak, what can I do to remedy this already cooled down big batch of chili? My end goal is to vacuum seal portions, freeze, and give to friends.
There are a couple different things I was thinking I could add in (Frank's, soy sauce, salt, red wine vinegar, chili powder) to improve the taste, but I'm wondering how to do this to an already cooled dish? Do I need to heat up the whole batch to make these corrections? Or can I bloom the chili powder in some oil, add some cold chili to blend it in, then stir that into the cold big batch? Can I just stir some soy sauce and Frank's into the cold batch? Thank you Chefs, your advice is much appreciated!