Guest guest Posted May 11, 2006 Report Share Posted May 11, 2006 My soup doesn't become vinegary tasting. I don't add spinach or collards, so maybe they are the culprit?? Carolyn > > Hey All, > The intro soup is pretty darn good once you can start adding things: > I usually put a chicken in a big pot of water... bring to a boil > simmer for 4-6 hours, debone, add chicken, carrots, spinach or > collards, onions, garlic, tomatoes, salt, pepper etc. sometimes I > puree the whole thing. > After it's done, sometimes it quickly starts to taste vinegary, > though. Then we can't eat it. I've tried freezing it... helps a > little. But once it thaws, say for dinner, if I want to send it for > school lunch the next day, it's become more vinegary tasting. > Does anbody know why this happens?... and how to prevent it? > Agape, > Quote Link to comment Share on other sites More sharing options...
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