Bandito
Well-Known Member
- Joined
- 23/1/09
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Making a pumpkin soup at the moment with 6 butternut pumpkins. It is too large a volume for my normal 12-15L pots, so am boiling it in the 35L brew pot. I also wanted to add come chilli and basil and even mushroom, but didnt want to have bits of them in the soup. So I put them in a hop bag. This scale and sort of cooking wouldnt be possible if I wasnt brewing.
I have also been meaning to get into the habbit of no-chilling my meat and vege soups - in the past, I would usually let the soup cool down before filling food storage containers. Most go in the freezer, and some go in the fridge. I now realise that to take the use by date of the ones in the fridge past a week, I should put it into the containers while very hot, and perhaps even sanitise the containers first - never thought about this before brewing.
Anyone else cook with their brewing equipment or use their brewing knowledge in their cooking?
I have also been meaning to get into the habbit of no-chilling my meat and vege soups - in the past, I would usually let the soup cool down before filling food storage containers. Most go in the freezer, and some go in the fridge. I now realise that to take the use by date of the ones in the fridge past a week, I should put it into the containers while very hot, and perhaps even sanitise the containers first - never thought about this before brewing.
Anyone else cook with their brewing equipment or use their brewing knowledge in their cooking?