"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Click Here to Login
Thread Tools Display Modes
Old 09-08-2004, 11:38 PM   #11
linda gayle's Avatar
Join Date: Aug 2004
Location: Winston Salem, N.C.
Posts: 57
Soup Weather

When you are cooking any kind of noodles,Always put them in the last 3to 4 minutes, You don' t need to cook them any longer, they will aldente. You can do any kind of noodle this way it works..........


linda gayle is offline   Reply With Quote
Old 09-09-2004, 01:36 AM   #12
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,222
Hey Tanis, can't believe I missed this thread before. Kitchenelf has it right. But if you are going to be freezing your soup don't freeze any noodles in it. Put em together as you serve it and just freeze the soup part. Make all noodles fresh. I have recently found that noodles freeze really well after you cook them so I will now have frozen noodles ready to toss into...whatever from now on.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 10-10-2004, 06:33 AM   #13
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I make great home made soups, but have to admit I avoid putting in rice or noodles for the most part. When I want to, I cook the rice or noodles separately, then put them in the individual bowls, then pour the soup over them, so that the leftovers (the point of soup sometimes is to have a ton for the freezer to nuke on a cold day) aren't mushy. My home made soups tend to feature beans, split peas, lentils, and vegs. Noodle and rice soups I do make, but do not plan for leftovers. Converted rice (NOT minute rice, but uncle bens types) hold up a little better in soup that raw rice, much as I hate to admit it.
Claire is offline   Reply With Quote
Old 11-13-2004, 08:40 PM   #14
Assistant Cook
Join Date: Nov 2004
Posts: 5
this is exactly why I don't like pasta in soups (even the canned ones.) If you reheat, it tastes like the pasta dough goes back to it's raw state-- yick. But on the other hand, this is exactly why I like rice in soup. It turns whatever it's in almost to a chowder. Although pastina in a tomato soup with cream, garlic and basil is the only exception to my no-pasta soup rule. But if you let that sit, it turns into a vile, gelatinous mess. Again, yick.
puddinhead is offline   Reply With Quote
Old 11-15-2004, 09:40 AM   #15
Senior Cook
Join Date: Sep 2004
Location: So. Texas
Posts: 108
Originally Posted by tancowgirl2000
It seems Barbra that NO one is useful in this subject. I just need to know when to put the noodles in. Someone has have to made home made soup in the past and never had problems...so if ANYONE can clue me in.....
The only soup I make with pasta these days is a (very good) knock off of Olive Garden's Pasta e fagioli soup - I cook the pasta separate and put a serving in each bowl just before adding the soup. If I were making a small enough batch that it would all be eaten at one meal, I'd simply stir in the cooked pasta just before serving. I occasionally cook more pasta than needed for the meal and toss it with a little olive oil before refrigerating in a zip lock bag, then again, just before serving, stir it into the hot soup. I would think you could do that with any kind of noodle. I really don't like the texture of left over pasta in soup...so there's my cure!

JRsTXDeb is offline   Reply With Quote


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

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold Weather Mexican Soup jkath Soups 9 08-26-2008 10:17 PM
Basic Homemade Cream Soup Recipe for canned cream of soups kitchenelf Soups 8 11-14-2005 05:15 AM
Roasted Sweet Garlic, Bread And Almond Soup keen kook Soups 0 01-19-2005 11:35 AM
Stout (Guinness) Cheddar Soup Raine Soups 1 11-23-2004 03:59 AM
By Request: Roasted Kabocha Pumpkin and Ginger Soup ironchef Soups 0 12-11-2003 03:17 PM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:04 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.