tag:blogger.com,1999:blog-2508443614173471047.post511007274191009165..comments2011-05-19T15:32:54.710-07:00Comments on My Open Kitchen: Come Eat!: A Note Regarding Blenders and Safetywaflanhttp://www.blogger.com/profile/09876128848737954313noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2508443614173471047.post-56010901904553245132011-01-06T15:56:34.687-08:002011-01-06T15:56:34.687-08:00Also, if you do use an immersion blender, make sur...Also, if you do use an immersion blender, make sure it's METAL and not plastic, or else you'll have a deformed blender when you're done and possibly some melted plastic in your soup. Trust me on this one.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2508443614173471047.post-87440685539328686252011-01-03T18:47:57.879-08:002011-01-03T18:47:57.879-08:00Thanks. I'll have to try that next time. For w...Thanks. I'll have to try that next time. For what it's worth, I've found frozen meat soups take forever and a day, and then some, to re-heat in the microwave. So you don't even save time.Jeff Frantzhttps://www.blogger.com/profile/11173479377693046594noreply@blogger.comtag:blogger.com,1999:blog-2508443614173471047.post-37500719789759874192011-01-03T18:33:27.689-08:002011-01-03T18:33:27.689-08:00Hey Jeff!
Oh yes... All of my soups store very w...Hey Jeff!<br /><br />Oh yes... All of my soups store very well once cooled. They will keep in the fridge for up to 5 days, and in the freezer for at least a month!<br /><br />If you're freezing it, I highly recommend freezing soup (or anything, for that matter) in single-serving portions, so you don't have to reheat an entire block of frozen soup to get one serving.<br /><br />For the vegetarian soups, the microwave works just fine for reheating, be it from fridge or from freezer. For the soups containing meat (wait until tomorrow), I'd recommend reheating from frozen on the stove top. Add a bit of water and your frozen block o' bisque (or whatever), and place over medium-low heat, stirring occasionally. I find that meat + microwave = tough, unchewable protein chunks.waflanhttps://www.blogger.com/profile/09876128848737954313noreply@blogger.comtag:blogger.com,1999:blog-2508443614173471047.post-43851316157922684462011-01-03T18:01:16.742-08:002011-01-03T18:01:16.742-08:00Hey Billy,
This question isn't so useful if y...Hey Billy,<br /><br />This question isn't so useful if you're making dinner, but...<br /><br />Could the same idea work if you let the soup cool, blended, and then re-heated? As someone who makes more soup from leftovers for later consumption, just curious. Thanks.Jeff Frantzhttps://www.blogger.com/profile/11173479377693046594noreply@blogger.com