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Common Mistakes that Ruin the Taste of Soup: How to Avoid Them

Sometimes, a broth can taste delicious, but its aroma is not appealing. This indicates that the cook made a mistake when using spices.

Administrator

4 March, 2024

Soups and broths are common dishes in daily life. Especially in the fall and winter, eating a hot bowl of soup or sipping a bowl of broth can be very soothing. Even on hot days, these dishes still appear regularly on many families’ dining tables.

However, many women have mentioned that when they cook broth at home, they often end up with a pot of soup or broth that doesn’t have the expected fragrant smell, ruining their efforts. If you have experienced this, it may be due to some mistakes in seasoning.

1. Wild Pepper (Cracked Pepper, Vietnamese Coriander)

Due to cultural differences, many northern regions in Vietnam often use wild pepper when cooking. Unlike regular pepper, wild pepper has a very strong smell. When making dishes like soups or stews, adding wild pepper will overpower the natural smell of vegetables and meat. As a result, the broth or soup will no longer have the natural fragrant smell of the ingredients.

2. Garlic

Garlic is a familiar spice in the kitchen. Many people believe that adding some spices to the broth while cooking will help eliminate odors. If it’s ginger, there’s no problem, but if it’s garlic, it not only doesn’t remove the gamey smell of the meat but also affects the overall taste of the broth. Garlic has a very strong smell, which will overpower the other ingredients.

3. Black Pepper

Many people like to add black pepper when cooking soups or broths. They think it will enhance the flavor, but in reality, black pepper will only make the gamey smell stronger, ruining the whole pot of broth. If you want to add black pepper, it’s best to do so after cooking the broth and use it as a garnish for other dishes.

According to Giao Thong Newspaper

Frequently asked questions

Wild pepper, or cracked pepper, has a very strong and distinct aroma. When added to soups or stews, its potent smell can overwhelm the natural fragrances of the vegetables and meat used in the dish. This can result in a less appealing broth or soup that lacks the intended aromatic qualities.

Garlic has a very strong and lasting aroma of its own. When added to broth, its smell doesn’t eliminate the gamey odor of meat but instead competes with it, resulting in an even stronger and unpleasant fragrance combination. This can then affect the overall taste of your broth, creating an imbalance in flavors.

Black pepper, when added during the cooking process, can intensify the gamey smell of the meat. This is because the heat releases and enhances the pepper’s strong aroma, which then mixes with the meat’s natural odor. To avoid this, it’s recommended to add black pepper after cooking, using it as a garnish to enhance the flavor of individual dishes.

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