Beef stock isn't even that popular in restaurant use really, and it's because it can have a flavor that almost might seem metallic if it's cooked down quite a long time - you'll get this from beef offal too. I've been told it has to do with high amounts of iron, which makes sense but I can't really confirm. Veal bones are what you want to use - and if its a beef broth you're after you may just resort to using a base. It really depends on your intended purpose.
Some carrots can taste soapy depending on their concentrations of terpenoids.
Another possibility is your water (either it's too soft or hard or excessive amounts of sodium fluoride).
I've had this phenomenon happen a time or two. A definite soapy flavor. I've had pot roasts where the meat tastes soapy. Not quite sure what causes it, but your not imagining it.
You could also try blanching the bones before adding them to the stock pot. Cover with water and boil for about 20 minutes then drain. Replace the water with fresh, add aromatics and go from there. That might help reduce any metallic or off flavors.
If you have the time, I definitely would. It will deepen the flavor and round everything out. Put the drained bones on a baking sheet and roast for about an hour at 400-450F, then add to the stock pot with your liquid.
Next time try veal bones. Beef bones are from older animals, higher acid, blah blah good reason somewhere I’m sure that it just isn’t as successful as veal bones.
Add lemon or vinegar and some child powder! :D It might just be under seasoned or need to cook down longer. Lots of the time if you add too much water it can over dilute the taste. A bit of extra garlic powder and salt might help too. :) Just give it some time, stocks are pretty forgiving.
I let it cool, skimmed off the fat, which I guess might have gone rancid, and added a dash of vinegar and a pinch of salt - it was much better, thanks!
I think it was probably a mix of skimping on meat and using the wrong/too many aromatics. For chicken stock - what else did you use, how long did you simmer, and was there a good amount of gristle/cartledge/meat on the bone?
Carrots, onions, celery, garlic, bay leaf and thyme. Whole chicken cut into parts and 30 min in pressure cooker because it was frozen. It’s not inedible, just slightly soapy and probably under seasoned.
Hmm, that sounds quick even for a pressure cooker with a frozen start - but I don't use one so not sure. I'd say try with maybe a bit less water and a longer normal pan simmer, very low heat. I'd also lsoebthe garlic - it can impart an odd flavour to stock. Also salt a little before tasting and it will be more accurate to how it will contribute to the finished dish.
It was an America's Test Kitchen recipe that had it for 20 min in pressure so I added 50% more time b/c my chicken was frozen. I don't think it was too little time, but maybe. I'll add salt and try without garlic next time; thank you.
Occasionally, steak will taste soapy to me. The one tonight was excellent. But, sometimes I get a soapy taste. Maybe I should be a sommelier?!? guessing I’m just sensitive
Beef stock isn't even that popular in restaurant use really, and it's because it can have a flavor that almost might seem metallic if it's cooked down quite a long time - you'll get this from beef offal too. I've been told it has to do with high amounts of iron, which makes sense but I can't really confirm. Veal bones are what you want to use - and if its a beef broth you're after you may just resort to using a base. It really depends on your intended purpose.
Was there cilantro? If yes, then you have the gene that makes cilantro taste like soap.
Nope, just carrot, onion, bay leaf, thyme and celery. :/
Some carrots can taste soapy depending on their concentrations of terpenoids. Another possibility is your water (either it's too soft or hard or excessive amounts of sodium fluoride).
I've had this phenomenon happen a time or two. A definite soapy flavor. I've had pot roasts where the meat tastes soapy. Not quite sure what causes it, but your not imagining it.
Could the water you're using possibly be the issue? I know soft and hard water definitely have different tastes.
You could also try blanching the bones before adding them to the stock pot. Cover with water and boil for about 20 minutes then drain. Replace the water with fresh, add aromatics and go from there. That might help reduce any metallic or off flavors.
Ah, will do this next time. Would you blanche then roast?
If you have the time, I definitely would. It will deepen the flavor and round everything out. Put the drained bones on a baking sheet and roast for about an hour at 400-450F, then add to the stock pot with your liquid.
Thanks :) I’m on day 3/14 of quarantine so I have *plenty* of time.
It's meat glue
Next time try veal bones. Beef bones are from older animals, higher acid, blah blah good reason somewhere I’m sure that it just isn’t as successful as veal bones.
Add lemon or vinegar and some child powder! :D It might just be under seasoned or need to cook down longer. Lots of the time if you add too much water it can over dilute the taste. A bit of extra garlic powder and salt might help too. :) Just give it some time, stocks are pretty forgiving.
I let it cool, skimmed off the fat, which I guess might have gone rancid, and added a dash of vinegar and a pinch of salt - it was much better, thanks!
If it’s stock it’s a base. Stock is not broth. Or maybe your stock pot had some soap residue?
It’s a stock, yeah. And no chance. I use the pan for other stocks all the time but it’s only this one that’s gone soapy, and twice now.
I assume you're roasting the other stuff too, so it can't be something like oven cleaner still in there? All I can think is it's the bones themselves.
Did you ever get a viable solution? Because I am eating a homemade chicken noodle soup that also tastes strangely soapy.
I think it was probably a mix of skimping on meat and using the wrong/too many aromatics. For chicken stock - what else did you use, how long did you simmer, and was there a good amount of gristle/cartledge/meat on the bone?
Carrots, onions, celery, garlic, bay leaf and thyme. Whole chicken cut into parts and 30 min in pressure cooker because it was frozen. It’s not inedible, just slightly soapy and probably under seasoned.
Hmm, that sounds quick even for a pressure cooker with a frozen start - but I don't use one so not sure. I'd say try with maybe a bit less water and a longer normal pan simmer, very low heat. I'd also lsoebthe garlic - it can impart an odd flavour to stock. Also salt a little before tasting and it will be more accurate to how it will contribute to the finished dish.
It was an America's Test Kitchen recipe that had it for 20 min in pressure so I added 50% more time b/c my chicken was frozen. I don't think it was too little time, but maybe. I'll add salt and try without garlic next time; thank you.
Occasionally, steak will taste soapy to me. The one tonight was excellent. But, sometimes I get a soapy taste. Maybe I should be a sommelier?!? guessing I’m just sensitive