"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-16-2011, 12:56 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,384
Doc, you didn't specify of your soup was a cream soup or not. I think that may have been assumed. Follow can directions as to which liquid is used. The temperature of the liquid you add is unimportant to the finished product.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-16-2011, 01:13 PM   #12
Senior Cook
 
AnnieDrews's Avatar
 
Join Date: Dec 2010
Location: Oklahoma
Posts: 409
Quote:
Originally Posted by PrincessFiona60 View Post
Kidney Stones
I suppose if I had a history of kidney stones, then I would worry. But for myself...I rarely make canned soup so personally wouldn't worry about it. The minute amount of anything coming out of the water heater won't have an effect for me. Certainly if anyone has an issue with that type of thing then don't use warm/hot water.
__________________

__________________
AnnieDrews is offline   Reply With Quote
Old 01-16-2011, 07:15 PM   #13
Assistant Cook
 
Join Date: Jan 2011
Posts: 3
Quote:
Originally Posted by Andy M. View Post
Doc, you didn't specify of your soup was a cream soup or not. I think that may have been assumed. Follow can directions as to which liquid is used. The temperature of the liquid you add is unimportant to the finished product.
The soup said 'Add Water'
__________________
drtodddds is offline   Reply With Quote
Old 01-16-2011, 07:20 PM   #14
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I know it was assumed by me. I haven't boughten a condensed soup that wasn't a "Cream of..." in a while.
My vote is for whatever temperature the water comes out of the tap.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 01-16-2011, 08:26 PM   #15
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
There is a thread about the hot/cold water controversy somewhere here at DC. What it boils down to is that if you have a newer house with newer pipes, you don't really need to worry about using hot tap water, but if you have an older house it might be better to use cold. As a site I was at yesterday said, it is probably good practice to use cold anyway just in case. It doesn't take that much longer for the soup to come to a boil anyway. Of course in this case, since it is from a dispenser, it doesn't matter.

Barbara
__________________
Barbara L is offline   Reply With Quote
Old 01-16-2011, 09:22 PM   #16
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
I've always used regular tap water, tepid, I guess. The trick is to stir it in slowly or deal with lumps.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 01-16-2011, 10:21 PM   #17
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I don't think it makes much of a difference in this application, but generally adding cold water when making a slurry gets a smoother result. I don't think it makes any difference when reconstituting soups like this, but when making a flour or cornstarch slurry, cold is definitely the answer.
__________________
Claire is offline   Reply With Quote
Old 01-16-2011, 11:30 PM   #18
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Quote:
Originally Posted by drtodddds View Post
As I am making my daughter a can of condensed soup, my wife claims that you have to add COLD water and not HOT water to it, and then heat it up on the stove. Is this correct and if so why? If this is a legitimate thing, can you reference literature on this? Crazy question but I appreciate your response.
Stick around here, and you won't need to open a can of condensed soup.

Seriously, welcome to Discuss Cooking.......this place can open a whole new world free of most cans, and a whole lot better tasting.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-17-2011, 08:38 AM   #19
Senior Cook
 
LindaZ's Avatar
 
Join Date: Nov 2010
Location: Lexington, SC
Posts: 274
Quote:
Originally Posted by drtodddds View Post
As I am making my daughter a can of condensed soup, my wife claims that you have to add COLD water and not HOT water to it, and then heat it up on the stove. Is this correct and if so why? If this is a legitimate thing, can you reference literature on this? Crazy question but I appreciate your response.
I do half milk and half water for my cream soups, but just water for stock soups. i sometimes add milk to tomato soup and get a nice rich soup. I always do cold water, don't have a reason - just do.
__________________

__________________
"Life is too short for ugly cowboys and slow horses."
LindaZ is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.