do you use canned soup condensate? - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: March 28, 2025, 04:35:21 am
content: I was on yahoo and I saw this hilarious recipe (IMO) come up where it shows a 'texas mexican' dish with cream of chicken and cream of mushroom soup put over tortillas like a lasanga. It can't be linked. (chicken based, with some chili peppers)It seems a little strange to me, to use two canned soups for a tex mex dish. It seems like something that came out of the 1950's suberbia. Am I wrong?Personally I avoid it like the plague... I think those canned soup condensates are preposterous. I don't know if this is really something people eat, or if I am being trolled by AI? I made in desperation once some kinda tortillas with russian dressing and corned beef, but I don't think I would ever try to replicate that lol.Have people in texas been eating this concoction historically or is this a new invention?Like this, it seems closehttps://www.thepioneerwoman.com/food-cooking/recipes/a64021365/king-ranch-chicken-recipe/Like how much salt do you get in that fucking thing, its alternate use is a antiseptic cream?Like don't get me wrong if this is a tradition, but when i saw it it seemed like one of those foods that's people are glad is gone, like a mistake that was forgotten to the joy of cardiologists and thought to be eradicated .. a bad memory that some might have like hamburger strogonoff or spam banana rolls...? and now its coming back?

author: jpanhalt
author_rank: Super Contributor
timestamp: March 28, 2025, 05:12:27 am
content: In the 1950's, we lived in an LA suburb, and my mom didn't use condensed soup in any recipe, unless it was just for the soup. I associate its use more with Minnesota gatherings for which one is supposed to bring a "hot dish" for the buffet.One of the few frozen dinners I used to get was Swanson Chipped Beef for toast (aka SOS) on an English muffin. The last time I got it was more than a year ago, and it was horrible. All thin sauce and no chipped beef. My replacement that is almost as easy and tastes better is Cream of Potato condensed soup, a little milk, and Buddig chipped beef. One bag of Buddig is enough for at least 2 servings. However, I usually make my own roux, which only take a few minutes more. I also make my own roux for casseroles.

author: coppercone2
author_rank: Super Contributor
timestamp: March 28, 2025, 05:49:44 am
content: I was really short on cash once and I bought some chipped or dried beef. It reminded me of pepperoni slices. But it was so salty that I felt actually sick after wards, even when I drank probably 1/2 gallon of water. this type was stored in a glass jar with some paper in there. I can't imagine how salty it is if you combine it with a condensed soup? I think the jar was $1.I think the general idea is like to make something akin to a bacon and potato stew? I bet if you make your own roux and mix it with potatoes the salt goes down by half. I made my own bacon (from the uncured thing, without nitrogen salts, and it tastes more like a roast pork then bacon, I feel.. safer... when I ate that, but it still comes out pretty salty. But I can't look at those jars of beef anymore. Its just too much salt.I think maybe pepperoni uses less salt but achieves the same goal with other spices (of preservation). ? I think the other herbs and seasonings they use are also antimicrobial and preservative but without chlorides. However I have zero inclination to try to put pepperoni inside of a potato stew, it just does not seem like it will work.I always imagined maybe that food was good if you are on a boat in the bahamas sweating 2 gallons of beer per day in 1450you know what , it feels like I was brazing something (with acetylene without a respirator) after I ate that beef, like I did something wrong. Maybe its that salty flux smell. I say never again, to me it is almost toxic. Now I did read you should wash it though, which I did not do.

author: jpanhalt
author_rank: Super Contributor
timestamp: March 28, 2025, 09:42:30 am
content: This recipe using dried beef rinses the beef to remove salt. Buddig chipped beef is refrigerated or frozen. It's not as salty.https://fortheloveofcooking.net/2016/10/creamed-chipped-beef-on-toast-s-o-s.html

author: PlainName
author_rank: Super Contributor
timestamp: March 29, 2025, 12:18:59 pm
content: Why is this different from using, say, tomato puree or coconut milk or any of the many other pre-prepared ingredients in a can/tube/jar? Just a matter of how raw you feel you have to go to not be 'cheating', but surely the result is what counts rather than how you got there.

author: westfw
author_rank: Super Contributor
timestamp: March 30, 2025, 02:02:51 am
content: QuoteYeah, that. I feel like a lot of "online recipe sites" are digging through ancient cookbooks and magazines for "something easy and different" and adding "stories" to get views and such. That's not necessarily awful; some things just "went out of style" for no particularly good reason.I have a recipe that I cook on a somewhat regular basis (once every two months or so?) that uses condensed cream of chicken soup. It was my grandmother's... And "chicken ala king" is an OLD recipe; I'm not sure it would taste "right" made "to modern standards." (I generally cook low salt, and that works fine most of the time. But some things really seem to NEED more salt (soups being one of them. Sigh.)

author: coppercone2
author_rank: Super Contributor
timestamp: March 30, 2025, 02:21:00 am
content: The thing is with a soup and salt being what it is, you can add most of the salt during serving. I don't think most soup recipes benefit from salt as a 'process' ingredient unless you are using it to help brown meat (i.e. brown chicken before adding to the soup). You can add salt later at your discretion, best to make a bit of brine so its already dissolved. It's not like bread, where it is involved in the rising, or meat where its used for dehydration/crust, or tomatoes (dehydration for certain 'rustic' sauces, i.e. pizza with freshly chopped tomatoes, dehydrated in a strainer before use, with salt)I am not sure of specific examples where salt might help the soup 'form' better. Am I wrong? Spices require time to diffuse/dissolve/whatever, so you can't add them in the end. But I have a feeling salt does not do too much being in a liquid. I am thinking that with the long cook times of soup, salt is not even achieving much as a 'osmotic' ingredient to try to 'dehydrate' the vegetables or whatever you are boiling, I think the high temperature and solubility of the water is fine. Some chemistry processes use a "salt shake" where you might try to extract something with concentrated brine, but this is way more salt then you would possibly use for a soup recipe)I think maybe the excess salt in the condensates is.... a preservative? So I avoid them.Like I see what it takes for a 'brine shake' (seperatory funnel) in the chemistry lab and how much salt you need to add to something to significantly raise the boiling point. If you ever tried to use a salt water bath to raise the temperature of a chemistry double boiler thing, you will know, its a shit load (and its messy as hell too). It makes me think that the 'effects' that people say adding salt early during the cooking process has on the dynamics of the 'soup making' are pretty much bullshit, something akin to worrying about the accuracy of a pullup resistor specified between 50k-500k ohms on a digital circuit. It like does not do anything. I doubt it has much time to 'pickle' vegetables and such if you add them a little bit before serving either. Think about how long it takes to make good pickles, its like a few weeks, and that brine is damn concentrated.A real 'process salt' recipe is salt boiled potatoes. It does something to little potatoes, a osmotic effect (resulting in buttery taste and wrinkled appearance), but it only works when you basically boil them in maximum concentration brine for 20 min, like with solid salt on the bottom of a boiling. I imagine if you tried it on chopped potatoes it would be non edible from the massive salt amount (the skin I guess protects them from ingress? they don't taste particularly salty IMO).

author: westfw
author_rank: Super Contributor
timestamp: March 30, 2025, 04:38:14 am
content: QuoteSounds OK to me.QuoteMaybe, plus "designed for 50s tastes" and "designed to be diluted to yield an edible soup."

author: coppercone2
author_rank: Super Contributor
timestamp: March 30, 2025, 05:02:05 am
content: maybe people sweat alot more back then, and I am reading it also covers up deterioration in flavor from canning.I am thinking some of these southern recipes think you have been out in the field and come home to 85 degree night time with out AC, can't be healthy in other places. they probobly used to walk in the sun more toomaybe they will do a study on this if greenland falls and they start feeding them campbells. its like anti freeze

author: Alex Eisenhut
author_rank: Super Contributor
timestamp: April 05, 2025, 12:03:48 am
content: "Condensate" makes it sound like it drips out of a 19th century glassware setup...Sure I use condensed celery soup over pasta and canned tuna as "survival casserole" when times were tough.

author: Halcyon
author_rank: Unknown
timestamp: May 21, 2025, 10:29:42 pm
content: I avoid them, mostly because they are usually packed full of salt and/or sugar, and it's easy enough to make basic soups at home. I've made this one a few times:

author: coppercone2
author_rank: Super Contributor
timestamp: May 21, 2025, 10:39:51 pm
content: yeah that bullion is good qualityI feel alot better about it then the cubes

author: Psi
author_rank: Super Contributor
timestamp: May 21, 2025, 11:37:00 pm
content: I discovered that my lasagna recipe tastes way better if i substitute 1 of the 2 tins of crushed tomatoes with a tin of concentrated tomato soup.But that isn't all that surprising. The tomato soup tin adds More tomato flavour, More salt and More sugar. So of course it's going to taste better

author: coppercone2
author_rank: Super Contributor
timestamp: May 21, 2025, 11:40:25 pm
content: maybe you need more herbs and spices in that sauce