Yikes! my vegan Vichyssoise is too salty?

Discussion in 'Professional Chefs' started by the soup guy, Jun 19, 2012.

  1. the soup guy

    the soup guy

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    Hi, I'm hoping one of you might have a suggestion for me... One of my staff cooks put too much of the Knorr Vegetable base we like to use in the Dijon Vishyssoise. The soup has chilled down and now I've got 20plus gallons of soup that tastes way too salty. Besides firing this guy, has anyone a suggestion that might help me save the soup? Since it's a vegan soup I was thinking that adding a 1/2 gallon of unsweetened soy milk to each 5 gallon bucket might do the trick... Any suggestions?
     
  2. kingofkings

    kingofkings

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    Soaking raw, sliced and peeled potatoes then removing them in the soup might remove some. Or diluting the soup until it reaches the correct levels of saltiness.

    I've also added sugar to things that have too much salt in, but I'm not sure how that would work for you
     
  3. duckfat

    duckfat

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    Instead of firing the cook fire the Chef for buying knorr-swiss instead of just making vegetable stock from left overs.

    Any time you can improve quality and reduce food cost it's a no-brainer.

    If it's scheit just toss it instead of throwing more good money after bad.

    Dave
     
  4. the soup guy

    the soup guy

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    All's well here in Souplandia! 5 gallons of unsalted vegee stock thickened with potato added into the original 20 gallons took care of it.
     
  5. chefedb

    chefedb

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    Thats the way to do it make more and add. applies to any soup or sauce or gravy.

    This added to the salt and Hyfrolized vege protein and the other chemist ingredients should at least be passable. But as stated above make your own stock.
     
  6. ez13

    ez13 Banned

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    Agreed, how can you call yourself "The Soup Guy" when you are using short cut techniques like that on your soup. 
     
  7. stephen oliver

    stephen oliver

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    I totally agree with DuckFat. i was going to say the same thing.
     
  8. chefedb

    chefedb

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    The original concept of bases was to enhance a weak stock, not make them outt of base only. Thats hash house style