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Don't get burned: safe soup puréeing

By Fine Cooking Editors, editor

January 6th, 2009

Haphazard blending of our creamy soups can lead to serious burns (and really ruin a good cooking session). Taking a few precautions will save your skin—and your soup:

  • Chill out Let the soup cool for 5 to 10 minutes before blending.
  • Pace yourself Blend in batches, filling the jar halfway each time. More than that, and you run the risk of soup exploding from the jar with the initial whir.
  • Use the vent Keeping the lid’s vent open prevents steam buildup.
  • Take cover Put a folded kitchen towel between your hand and the lid to protect yourself from hot splashes.

posted in: Blogs
Comments (1)

GARDENER writes: Using an stick blender saves this mess and concern. Can be used in the pot you cooked in - no transferring. Posted: 7:24 pm on January 29th

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