Guest guest Posted October 20, 2006 Report Share Posted October 20, 2006 I am so discouraged, we put Anya in the intro diet again, today will be her third day, this morning her BM was still watery, and with a little blood. I just realized that we are giving her chicken soup that was cooked with onion and celery not just salt and carrots, although it was strained. Could this be it? I am already making a new pot . Anya 3yrs. 10 mo. UC 12/05 SCD almost 5 months Meds MP^6 1/2 tablet daily Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2010 Report Share Posted October 5, 2010 I made a pot of starter soup today and after the lid being on 4 hours I opened it up and there wasn't any liquid left! This has happened 1 other time to me and I'm wondering if it's because of the pot I cooked it in. I usually use a big stainless pot w/a lid and it's fine. Today I used a cast iron pot with a lid. Does the water absorb through the pot itself and cook differently than a regular stainless pot? Hmmm??? Good science experiment! Luckily I have broth in the freezer for my soup but bummer to go through all that and get no broth!! Marla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2010 Report Share Posted October 5, 2010 Hey- I think it's natural for the liquid to just evaporate out- especially because we let our soups simmer for so long. (Think about how we do this on purpose to tomato juice to make it thicker?). I would recommend having the heat a little lower so it's at a quiet simmer and also to just keep adding water! That's usually what I do. That really stinks after you put all of that time into it. Well, if it makes you feel better, I was pouring my stock out into another container over the sink and lost about half of it because it stuck to the bowl and spilled into the sink. Criminey!!!! -Joanna > > I made a pot of starter soup today and after the lid being on 4 hours I opened it up and there wasn't any liquid left! This has happened 1 other time to me and I'm wondering if it's because of the pot I cooked it in. I usually use a big stainless pot w/a lid and it's fine. Today I used a cast iron pot with a lid. Does the water absorb through the pot itself and cook differently than a regular stainless pot? Hmmm??? Good science experiment! Luckily I have broth in the freezer for my soup but bummer to go through all that and get no broth!! > > Marla > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2010 Report Share Posted October 5, 2010 At 02:41 PM 10/5/2010, you wrote: Does the water absorb through the pot itself and cook differently than a regular stainless pot? Most likely, the lid on the cast iron pot doesn't fit as tightly as the one on the stainless pot, and the water boiled away. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
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