Any way to prevent congealing for leftover bean or soup recipes?
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Anonymous
| Any way to keep them soupier in the fridge? I have having to add liquid every time I reheat. Thank you. |
Anonymous
| Is it congealing or absorbing? If congealing, heating it should fix it. |
Anonymous
Absorbing is probably a better description, thanks. Example - I make pea soup, put in fridge, next day there is no liquid. |
Anonymous
| That’s just the nature of peas, beans and lentils. I thin it out with some hot water before serving. |
Anonymous
I don’t think you can do much except add a lot of stock or whatever. Peas and the like just absorb so much. |
Anonymous
| If you want to reduce the amount of absorption, if it is a thinner soup (not a thick one like split pea), then you can strain the soup and store the broth and the beans in separate containers and reheat then combine them. It's a pain, but it's one way to avoid having to add additional broth. |
Anonymous
| What’s the big deal? Add a little water and heat. This is normal |