Why does boiling soup "impair the flavour"?
06 November 2005, 11:17 AM
#3
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Hello
Because when some things reach boiling point they start to react differently with the other elements around them and can change the taste. In addition you lose more water making it too thick.
Having said that, I usually manage to mess up "cooking" soup and it tastes okay to me.
Steve
Because when some things reach boiling point they start to react differently with the other elements around them and can change the taste. In addition you lose more water making it too thick.
Having said that, I usually manage to mess up "cooking" soup and it tastes okay to me.
Steve
06 November 2005, 01:20 PM
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Originally Posted by V1CK1
Chuck it in the microwave 
When it spits on the glass its ready!
When it spits on the glass its ready!
I don't think I've ever managed NOT to boil soup, unless it's the cup-a-soup version.
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06 November 2005, 01:21 PM
#8
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Originally Posted by boxst
Because when some things reach boiling point they start to react differently with the other elements around them and can change the taste.
... Hope this clears it up for you REV
06 November 2005, 01:26 PM
#9
At a wild guess from my university days I would say its because the water molecules start to change their state from liquid to gas at boiling point and also start to get quite "energetic" which probably means that water molecules in food start to break out violently and altering the composition/structure.
Also soups with milk/cream will curdle if boiled.
Also soups with milk/cream will curdle if boiled.
06 November 2005, 06:25 PM
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Anything cooked on simmer will contain more flavour (of what you really want!)
Anything cooked on High will give it a "smokey" flavour.This is my excuse to serve burnt food to people when I have cooked in a hurry.It just has a "smokey" flavour!
Anything cooked on High will give it a "smokey" flavour.This is my excuse to serve burnt food to people when I have cooked in a hurry.It just has a "smokey" flavour!
06 November 2005, 08:30 PM
#12
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The proteins in the soup are a particular shape at room temperature. The distinctive curled up shapes of these proteins have active areas that are recognised as particular flavours by the olfactory (smell-sensing) system. The proteins are held in these shapes by chemical bonds and the shape is unique for each kind of protein. When a protein is heated up it shakes more and more violently until at about 60 or 70 degrees Celsius and greater, these weak bonds begin to break and the protein "pings" out of shape; the shape of the active site alters and the flavour detected is different. This is called "denaturing".
06 November 2005, 08:37 PM
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Not sure about soup but pouring boiling water on coffee will kill the taste stone dead, always warm the mug first then put the cold milk in the mug then you are ready to pour the boiling water, if you think im talking bull try it!!
why do you thing coffee perculators only heat the water to 80 degrees
why do you thing coffee perculators only heat the water to 80 degrees
06 November 2005, 10:10 PM
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Originally Posted by Bubba po
The proteins in the soup are a particular shape at room temperature. The distinctive curled up shapes of these proteins have active areas that are recognised as particular flavours by the olfactory (smell-sensing) system. The proteins are held in these shapes by chemical bonds and the shape is unique for each kind of protein. When a protein is heated up it shakes more and more violently until at about 60 or 70 degrees Celsius and greater, these weak bonds begin to break and the protein "pings" out of shape; the shape of the active site alters and the flavour detected is different. This is called "denaturing".
<THUD>
07 November 2005, 11:23 AM
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Originally Posted by Bubba po
The proteins in the soup are a particular shape at room temperature. The distinctive curled up shapes of these proteins have active areas that are recognised as particular flavours by the olfactory (smell-sensing) system. The proteins are held in these shapes by chemical bonds and the shape is unique for each kind of protein. When a protein is heated up it shakes more and more violently until at about 60 or 70 degrees Celsius and greater, these weak bonds begin to break and the protein "pings" out of shape; the shape of the active site alters and the flavour detected is different. This is called "denaturing".
