Anonymous
09/12/2023 13:25
Subject: Any way to prevent congealing for leftover bean or soup recipes?
What’s the big deal? Add a little water and heat. This is normal
Anonymous
09/12/2023 11:58
Subject: Re:Any way to prevent congealing for leftover bean or soup recipes?
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
09/12/2023 11:35
Subject: Any way to prevent congealing for leftover bean or soup recipes?
Anonymous wrote:Anonymous wrote:Is it congealing or absorbing? If congealing, heating it should fix it.
Absorbing is probably a better description, thanks. Example - I make pea soup, put in fridge, next day there is no liquid.
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
09/12/2023 10:42
Subject: Any way to prevent congealing for leftover bean or soup recipes?
That’s just the nature of peas, beans and lentils. I thin it out with some hot water before serving.
Anonymous
09/12/2023 10:28
Subject: Any way to prevent congealing for leftover bean or soup recipes?
Anonymous wrote:Is it congealing or absorbing? If congealing, heating it should fix it.
Absorbing is probably a better description, thanks. Example - I make pea soup, put in fridge, next day there is no liquid.
Anonymous
09/12/2023 10:26
Subject: Any way to prevent congealing for leftover bean or soup recipes?
Is it congealing or absorbing? If congealing, heating it should fix it.
Anonymous
09/12/2023 10:22
Subject: Any way to prevent congealing for leftover bean or soup recipes?
Any way to keep them soupier in the fridge? I have having to add liquid every time I reheat. Thank you.