HELP! My chestnut soup tastes like a tin can!!!
Help! I just made chestnut soup in advance for Xmas day, and it tastes like the inside of a tin can. I used two jars of steamed chestnuts and one can of French ones (very thoroughly rinsed), as well as vegetable (not chicken) stock, a parsnip, a carrot, a celery root and a cup of Madeira.
Is there any hope to fix it, or do I dump and make something less aluminim?
Unfortunately, it doesn't sound like it can be salvaged to me. Once the metallic flavor has infused into something like soup, I don't think there's much one can do. If you try to disguise the flavor, then you lose the subtle harmony of the soup, not to mention that it's probably not too healthy to digest.
I recently bought a jar of chestnuts (not packed in water, imported from France) as well as a tin can of chestnut puree, so I'm def. going to be vigilant thanks to your post. Reminds me of when chefs/cooks always say to taste each ingredient before adding; nuts are particularly vulnerable to rancidity and off tastes. Good luck...