I thought soups were normally made by boiling, but every can of soup I've ever
seen says in the heating directions not to boil it. Why is this?

On Wednesday, May 16, 2012 8:04:20 PM UTC-6, DavidW wrote:
> I thought soups were normally made by boiling, but every can of soup I've ever
> seen says in the heating directions not to boil it. Why is this?

From Yahoo Answers:

"You should never bring a cream based soup or sauce to a full boil as this will break apart the different milk fats. This will cause the cream or milk to start to sour and burn, thereby resulting in an awful taste for the consumer. I suggest putting any cream soups or sauces in a heavy based pan, setting them on Medium Low and checking them often. Happy Cooking to you and I hope I've helped you to broaden your food knowledge today!"

==

"DavidW" > wrote in message
...
>I thought soups were normally made by boiling, but every can of soup I've
>ever seen says in the heating directions not to boil it. Why is this?

They're made by simmering. They were brought to a boil at some point and
the heat lowered. Since they are already cooked, you only need to heat them
through. Boiling them would cause them to go to mush.

Now if you make a big pot of your own soup, you are supposed to bring it to
a boil when reheating to kill any pathogens in it. You don't need to keep
it boiling. Just bring it up to temp.

On May 17, 10:04*am, "DavidW" > wrote:
> I thought soups were normally made by boiling, but every can of soup I've ever
> seen says in the heating directions not to boil it. Why is this?

Agreed with the previous posts. Also when you bring a soup to an
initial boil, many of the proteins in the broth will coagulate and
rise to the top. This allows you to skim the soup resulting in a
clearer broth. I wrote an article on cooking you may find helpful.

<a href=http://www.mrdelicious.ph/11-steps-to-begin-cooking-like-a-pro/
</a>

In article >, ided says...
>
> I thought soups were normally made by boiling, but every can of soup I've ever
> seen says in the heating directions not to boil it. Why is this?

If a soup includes milk cheese or cream, they are added at the end of
cooking, because boiling might cause them to separate. When you reheat
home-made soups containing those ingredients, you avoid boiling it.

Janet.

Jeremy wrote:
> On May 17, 10:04 am, "DavidW" > wrote:
>> I thought soups were normally made by boiling, but every can of soup
>> I've ever seen says in the heating directions not to boil it. Why is
>> this?
>
> Agreed with the previous posts. Also when you bring a soup to an
> initial boil, many of the proteins in the broth will coagulate and
> rise to the top. This allows you to skim the soup resulting in a
> clearer broth. I wrote an article on cooking you may find helpful.
>
> <a
> href=http://www.mrdelicious.ph/11-steps-to-begin-cooking-like-a-pro/
> </a>

Thanks.

Janet wrote:
> In article >, ided says...
>>
>> I thought soups were normally made by boiling, but every can of soup
>> I've ever seen says in the heating directions not to boil it. Why is
>> this?
>
> If a soup includes milk cheese or cream, they are added at the end of
> cooking, because boiling might cause them to separate. When you
> reheat home-made soups containing those ingredients, you avoid
> boiling it.


Maybe soup manufacturers find it easiest just to give the direction across the
board rather tha decide which of their soups require it.

Thanks to everyone for their responses.