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Old 10-07-2007, 09:16 PM   #11
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A ladle or a measuring cup would be my weapons of choice
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Old 10-07-2007, 09:21 PM   #12
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Ladles and any scooping device will work, but it is painfully slow and always ends with you having to pour anyway (no way to ladle that last bit of fluid). Learning good pouring skills up front can cut a lot of time. Know your pan, know how liquids flow, judge your start marks, and once the flow separates from your vessel, you can pour freely and quickly. Much faster.
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Old 10-07-2007, 09:39 PM   #13
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Quote:
Originally Posted by keltin View Post
Ladles and any scooping device will work, but it is painfully slow and always ends with you having to pour anyway (no way to ladle that last bit of fluid). Learning good pouring skills up front can cut a lot of time. Know your pan, know how liquids flow, judge your start marks, and once the flow separates from your vessel, you can pour freely and quickly. Much faster.
So if I have 10 qts of Chili in a 12 qt Dutch oven, and I want to transfer it to 1 qt. storage/freezer containers, just pick it up and pour it in. Right?
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Old 10-07-2007, 09:55 PM   #14
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Quote:
Originally Posted by Uncle Bob View Post
So if I have 10 qts of Chili in a 12 qt Dutch oven, and I want to transfer it to 1 qt. storage/freezer containers, just pick it up and pour it in. Right?
A bit different than the OP’s post UB………but, you would need 10 1 QT containers. Line them up. Then grasp your 12 Qt DO and position yourself at the 50% mark of your 1 QT receptacle, and you gently pour to fill. Tip up easily over each, pour and allow the stream to hug the pan, fill the vessel, then move on to the next. You can easily fill all 10 vessels in a matter of seconds with no ladle scraping. Something I’ve done with my crock-pot insert when dividing and freezing a large batch of soup or stew.

BUT……..that’s not what we are talking about here, we’re talking about how to transfer a batch of fluid to the processor for a puree.
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Old 10-07-2007, 09:59 PM   #15
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Quote:
Originally Posted by keltin View Post
A bit different than the OP’s post UB………but, you would need 10 1 QT containers. Line them up. Then grasp your 12 Qt DO and position yourself at the 50% mark of your 1 QT receptacle, and you gently pour to fill. Tip up easily over each, pour and allow the stream to hug the pan, fill the vessel, then move on to the next. You can easily fill all 10 vessels in a matter of seconds with no ladle scraping. Something I’ve done with my crock-pot insert when dividing and freezing a large batch of soup or stew...

Any batch of stew or soup with peices of meat and/or veggies would not work well with your method, keltin. You would end up with quite an uneven distribution of the liquids and solids across the containers.
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Old 10-07-2007, 10:02 PM   #16
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Okay - let's go back and look at what Mike, the OP, said:

Quote:
Originally Posted by ratsrcute
I'm pretty new at cooking, and wondering what's the best way to transfer a sauce pan full of soup into a blender, or into a container for storage. Pouring right out of the sauce pan tends to make a mess.
Pouring a big ol' pot-o-stuff into something smaller is an aquired skill. And, it will be learned in time keltin ... but isn't it better for someone to learn in steps rather than jumping right in over their head and pouring a big pot of hot soup all over themselves???
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Old 10-07-2007, 10:03 PM   #17
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Quote:
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Any batch of stew or soup with peices of meat and/or veggies would not work well with your method, keltin. You would end up with quite an uneven distribution of the liquids and solids across the containers.
Not to mention that trying to pour into the small mouth of a blender could be quite dangerous if you don't get it just right. Speed is not the goal here. Safety should come first.
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Old 10-07-2007, 10:05 PM   #18
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Quote:
Originally Posted by Andy M. View Post
Any batch of stew or soup with peices of meat and/or veggies would not work well with your method, keltin. You would end up with quite an uneven distribution of the liquids and solids across the containers.
I'm gonna have to put a big "DUH" in there for this Andy. BUT, the OP's point was how do I EASILY get this liquid in my pot to the blender for the puree.

Obvioulsy the pour technique isn't the perfect mehtod for dividing soup or stew, and it's not one I use.....but it CAN be done for dividing soups and stews. This response was obviously a challenge AND off topic from the OP's question, and obviously requires a different technique for equal separation.....but for a puree in a blender, the pour is the fastest way.
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Old 10-07-2007, 10:07 PM   #19
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I don't equate easy with fast here.
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Old 10-07-2007, 10:07 PM   #20
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Quote:
Originally Posted by Michael in FtW View Post
Okay - let's go back and look at what Mike, the OP, said:



Pouring a big ol' pot-o-stuff into something smaller is an aquired skill. And, it will be learned in time keltin ... but isn't it better for someone to learn in steps rather than jumping right in over their head and pouring a big pot of hot soup all over themselves???
I did tell them to practice with water, but this isn't rocket science. The biggest problem is the lip or you pan. Will it hold the stream and cause a wall run? If not, then you're good, otherwise, slowly adjust till you break away for a good pour.

You can't learn unless you're told what CAN be done.
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