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Old 10-07-2007, 10:37 PM   #31
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I completely disagree. If you have good ladle skills then you will not need to pour anything. Sure there might be a little dribble left over, but we are taking a tablespoon or so. Is that really worth possibly spilling hot liquid all over the place? For me the answer is a resounding NO.

Fine with me. I KNOW how to pour hot liquids, and I KNOW it is faster and even safer. With pouring, Iím only dealing with a hot liquid for a few seconds, with ladling, you double, triple or more your work with a hot liquid. Fine. Do it your way, But I can easily pour it, and if others donít want to learn how to, then use the ladle.

These are techniques that make a difference in the kitchen. No sense in explaining pre-heating an oven, over-working dough, or bringing meat to room temp before grilling right?
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Old 10-07-2007, 10:38 PM   #32
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Again, knowing how is not the issue.

If I'm transferring from a large pot to a large bowl and my intent is to transfer the entire contents, I do the big pour method you describe.

However, if I have a gallon of soup that I want to transfer to small 2-cup plastic containers, I use a ladle. Using a ladle, I can evenly distribute the liquids and solids among the smaller containers and not spill any.

I guess I'm not obsessed with speed and don't often feel so rushed that a minute is an issue.
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Old 10-07-2007, 10:40 PM   #33
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Originally Posted by Andy M. View Post
Again, knowing how is not the issue.

If I'm transferring from a large pot to a large bowl and my intent is to transfer the entire contents, I do the big pour method you describe.

However, if I have a gallon of soup that I want to transfer to small 2-cup plastic containers, I use a ladle. Using a ladle, I can evenly distribute the liquids and solids among the smaller containers and not spill any.

I guess I'm not obsessed with speed and don't often feel so rushed that a minute is an issue.
I agree with that. But in this post, it is NOT about separating a soup or stew, it is about getting liquid to a puree device.
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Old 10-07-2007, 10:44 PM   #34
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[COLOR=black]With pouring, Iím only dealing with a hot liquid for a few seconds
When dealing with hot liquid do you really want things moving fast? A blender has a narrow opening and is tall. A saucepan is wide. the potential for spilling is much larger than if you go slow and take your time with a ladle. What is the race? As the OP said, he has tried pouring and it has made a mess. The OP is obviously not a professional. I seriously doubt he will mind taking a few extra seconds to make sure he stays safe and gets the job done without making a mess.

No one is arguing that your way can not be done, but it sounds like you are arguing that a ladle is a stupid way of transferring hot liquid because it takes a little longer than pouring directly and that just really is not true.
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Old 10-07-2007, 10:45 PM   #35
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I agree with that. But in this post, it is NOT about separating a soup or stew, it is about getting liquid to a puree device.
Read the OP's post again. He said it is about pouring into a blender OR into storage containers.
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Old 10-07-2007, 10:46 PM   #36
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Same thing.

A 4, 6. or 8 quart saucepan mostly full of hot liquid which contains solids, that must be poured into a puree device (blender) with a 4 inch wide opening. I don't need to get the liquid into the blender. I need to get the solids into the blender. Ladle.
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Old 10-07-2007, 10:53 PM   #37
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Quote:
Originally Posted by GB View Post
When dealing with hot liquid do you really want things moving fast? A blender has a narrow opening and is tall. A saucepan is wide. the potential for spilling is much larger than if you go slow and take your time with a ladle. What is the race? As the OP said, he has tried pouring and it has made a mess. The OP is obviously not a professional. I seriously doubt he will mind taking a few extra seconds to make sure he stays safe and gets the job done without making a mess.

No one is arguing that your way can not be done, but it sounds like you are arguing that a ladle is a stupid way of transferring hot liquid because it takes a little longer than pouring directly and that just really is not true.
I already explained in a previous post the need to prime the receiving vessel to void a mess or splash over. I often cook alone, and man-handling a large 20 pound DO with liquid is difficult for one person with a ladle. Pouring is easier, and pouring is universal. Once you learn how to do it correctly, things become a lot easier.


But I never said ladling as wrong, it just takes more time. Either way, I donít care. I know what is easier for me. And I have learned a TON from finding out what is easier from chefs like Ray Lampe, Julia Childs, Schenak, Colman, etcÖ.. If it is easier, I want to know why!
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Old 10-07-2007, 10:55 PM   #38
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Ok then. Sorry you guys don't know how to do it. But it is an easy thing. Let me know when you want me to teach a class on pouring.
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Old 10-07-2007, 10:59 PM   #39
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Ok then. Sorry you guys don't know how to do it. But it is an easy thing. Let me know when you want me to teach a class on pouring.
No one ever said they do not know how to do it. Quite the contrary. What we have said is that it is not the best method. Using a ladle is easy too. Actually it is much easier than pouring a 20lb DO full of boiling liquid into a narrow mouthed blender.
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Old 10-07-2007, 11:04 PM   #40
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No one ever said they do not know how to do it. Quite the contrary. What we have said is that it is not the best method. Using a ladle is easy too. Actually it is much easier than pouring a 20lb DO full of boiling liquid into a narrow mouthed blender.
You are incorrect, they implied they had a small amount of liquid to be transferred. This is obvious because they are using a blender which has a low capacity, Further, the blender has only one purpose, and that is to puree the articles into on mixed fluid.
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