Hot liquids and blenders just don’t mix.
This was the important lesson I learned this past Wednesday. At the tail end of my thanksgiving weekend, in an attempt to recover from my turkey-induced zombie-like status, I decided to go apple picking with my friend and her beautiful 4 ½ month old daughter.
The place we went apple picking had your standard fall vegetable fare, including pumpkins and butternut squash (along with the abundance of freshly tree-picked Spy and Courtland apples). So I thought to myself, “mmm, I like squash soup, I should make some myself. How hard can it be?”
Well, let me tell you, it can be hard. At least if you’re me.
The two most important lessons I learned were:
1) You need SHARP knives if you’re expecting to peel and cut a squash without injury or loss of surface skin.
2) When you put hot liquids in a blender and try to hold the lid on, things get particularly difficult. The lid does NOT want to stay on. The hot newly pureed liquid wants to come out and decorate your kitchen a new colour of yellow suitable only for consumption in soup.
The recipe came courtesy of my favourite (and the most comprehensive recipe website I’ve found), www.allrecipes.com. While I do agree that this could very well have been the recipe for the Best Butternut Squash Soup Ever, I do feel it was slightly cruel to not include a disclaimer pertaining to the dangerous combination of hot liquid under pressure in an electrical device! Or maybe that’s just my own cooking naivety. Lesson learned.
I was so proud of my triumph over the blender that I then went on to make individual sized apple crisps and oatmeal apple cinnamon muffins. Yum.
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