any regular morphy soup maker users here? I have a question

merlin1

Hi all As per the title really so i'll get straight to the point... Do you put hot or cold stock in yours?

We seem to be having issues, its a newly acquired machine, filled to its given marks and if its not burning in the bottom. its bubbling over! both times I have used hot stock. these are my own found recipes but even the ones in the book dont specify hot or cold (apart from one that uses frozen peas and does say hot stock)

Am i right in deducing i should be using cold stock? i wasnt sure if its timings would be long enough for raw veg and cold stock

K9sandFelines

merlin1 wrote: »

Hi all As per the title really so i'll get straight to the point... Do you put hot or cold stock in yours?

We seem to be having issues, its a newly acquired machine, filled to its given marks and if its not burning in the bottom. its bubbling over! both times I have used hot stock. these are my own found recipes but even the ones in the book dont specify hot or cold (apart from one that uses frozen peas and does say hot stock)

Am i right in deducing i should be using cold stock? i wasnt sure if its timings would be long enough for raw veg and cold stock

I don't have a Morphy Richards; but a Delta one from Aldi and it does exactly the same. Mine doesn't bubble over however. I'd be interested to read any replies, as I've kind of gotten accustomed to it now.

kackleful

I have one, you must use ingredients that are room temperature!

flopsy59

i have a quest one from amazon. i use hot stock. anything starchy burns on the bottom. i always rinse mine out straight away and put a bit of bicarbonate of soda over it and leave it steep a bit and it usually comes off.

ellionic

I have used mine many times and never had anything stick to the bottom or burn on. I always use cold water and stock powder.

SailorSam

I haven't got a soupmaker, i use the slowcooker then whizz everything up.
What advantages are there with a soupmaker ?

Anoneemoose

I use hot stock but also always put a bit of oil on some kitchen roll and wipe the bottom before using. I think I read that tip somewhere (although can't remember where) and I haven't had any issues with burning. There is sometimes a bit of discolouration but it is never burnt or stuck on.

ruby_eskimo

I have the morphy richards one and I use hot stock. Never had an issue with it bubbling over, but there is a lot of steam that comes out of it. I have overfilled it on occasions and again, never had an issue. Sometimes if I put too many carrots in and not enough stock, then the carrots may cause some discoloration to the bottom of the pot but it's easily wiped away. The only thing I can think of is that your vegetables are too tightly packed at the bottom and the stock is just sitting above them, therefore causing it to bubble over?

merlin1

many thanks all

I think the boiling over thing was most likely due to putting milk in at the start rather than stirring it through when it had finished.

a few days ago I tried the butternut squash soup from the soup makers own instruction leaflet, this takes coconut milk, which although it didnt boil over, it did stick and burn at the bottom, causing the safety cut out to activate after just 6 minutes!

today I am going to try the tomato soup.... there isnt as far as i can tell, any reason for this to burn! i wont be putting sugar in, i will use cold stock and i will put some in before i put the tomatos in and i will smear some oil in the unit first! :rotfl:

i'll report back later! this is becoming a little like when i first got my slow cooker... trial and error...

thanks again
merlin x