Cooking disaster....Help!

I was making cornbread and accidentally poured the 1/3 cup of oil into my soup. Is it ruined? It was potato soup. I was taking it to a sick, elderly friend.

fuck%21
• Does your friend need a laxative?

• Go to Balducchi's and pick up a quart there. Done.

• chill the soup. the oil will rise, skim it off.

• Maybe if I refrigerate and then skim it off the top? Does vegetable oil act the same as meat fat and form a solid layer if cold?

• Yes...I already told you that in R3.

• Thank you R3/5. I think we were posting around the same time.

  OP

• R3 is a bitch. You need to tell us how large a batch it is - although the cool-and-skim will work fine, 1/3 cup of oil in a cream-based potato soup of a sufficient sized batch isn't necessarily a terrible thing. If you really need to de-fat, quicker methods (if you've let the soup sit quietly for a bit) are taking chilled lettuce leaves and running them across the surface of the soup - the fat clings to the leaves amazingly well. Also, a time-honore method is placing an ice cube in the soup, which chills and attracts fat for quicker removal. Finally, an old method also is place a slice of bread on the surface of the soup, which sponges-in the fat on the surface. Meaning if you're rushed you don't need to bring the whole pot down to 40 degrees to work on it.

• I love R3 / R5 for his cuntiness.

• Thanks R7. It's a pretty big pot. Learned my lesson about mixing other stuff to close to the stove.

  OP