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Q&A

Posts tagged soup

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Q&A Can you get the starchy byproduct of canned beans starting from dried beans?

Canned beans (like great northern beans or black beans) come with fluid that is thicker than water. I believe this thickening is starch being leached out of the beans into the water during the can...

1 answer  ·  posted 10mo ago by Monica Cellio‭  ·  last activity 10mo ago by dsr‭

Question slow-cooker soup
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Q&A Why did my potato soup get gluey?

I recently made some potato and leek soup. The recipe I followed said that after cooking the ingredients until soft, I should liquify the soup in a blender. I let the blender run for about two minu...

1 answer  ·  posted 2y ago by Sigma‭  ·  last activity 2y ago by dsr‭

Question potato soup
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Q&A How do you slow-cook soup in a multipot without it venting out too much liquid?

I mostly use my multipot as a pressure cooker, but today I used its slow-cooker function to make soup. The manual says that when using it as a slow cooker, leave the pressure vent open (not closed...

1 answer  ·  posted 2y ago by Monica Cellio‭  ·  last activity 2y ago by Zerotime‭

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Q&A How do I prevent clumps when using cornstarch to thicken a soup?

I've made cold cherry soup a few times from a recipe that calls for thickening it with a little cornstarch, but I always end up with some small clumps of what I presume are the starch in the finish...

1 answer  ·  posted 2y ago by Monica Cellio‭  ·  edited 2y ago by Zerotime‭

Question soup

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