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From: LoriM (
Subject: When you end up with too much liquid...
Date: June 22, 2003 at 11:36 am PST

In Reply to: adaptating recipes, liquids? posted by Miss_Wolve on June 22, 2003 at 3:24 am:

One trick I use is to add "instant" brown rice (the parboiled stuff) to soups or stews that end up too soupy. I just add 1/2 cup-1 cup, give a quick stir, and then let it sit covered for about 5 minutes while I set the table.

I also have added dehydrated potato flakes to soupy-soups, especially split pea, to thicken them up.

As far as "adjusting the recipe in advance"...well, if I'm cooking a recipe that is not intended for the PC, I really only change the *time* not the ingredients, at least the first time. Then, I'd just adjust according to taste for future reference, and actually write in my cookbook the date and experience with suggestions (I use the "DR/DD" method--did right, do different--to make notes to myself all the time, and I date it...someday, my grandchildren will laugh at my homemaker foibles! LOL!). If you thought it was too soupy, reduce the water by 1/2 cup or so, and check it out. Or, add a handful of TVP (dehydrated soy protein) to chili to take up some liquid.


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