Join Now
wag952 
Good Morning, I have a problem and no amount of independent research has brought me to a satisfactory conclusion. I come before you my friends, humbled at my own inability to understand why this concept is so far out of my grasp. But I do have to admit defeat and ask for your opinions, and knowledge to help me get past this problem. I have chosen two groups of people that I think may have a better perspective, given each of your years of experience. I am going to appeal to both my friends with laboratory experience, some college educated, and second to homemakers. Those of you that know me well can appreciate the time and energy I have already spent on this project, and how many grand cleanings I have afforded the microwave. To all concerned I will add this to the equation; I live at an altitude of approximately 7000 ft. The question is this, and please be assured I am dead serious. When I make Campbell’s cream of anything soup using skim milk, the mixture reacts violently to heat. It appears to boil at temperatures much lower than the boiling point of milk or water. In a microwave oven, it will hit a violent boil in 30 seconds, although the mixture when stirred and tasted is just warm at best. After 30 seconds for safety’s sake its best heated 20 seconds at a time, and each time it appears to boil while still being cool enough to not burn skin. I have tried every way to heat it I can think of, yet this “false boil” takes place. Does anyone know how and why this happens? How can I stop this reaction from taking place? Am I doomed for all eternity to baby sit the microwave when heating my soup? Thank you all in advance! I really do appreciate your help and all but the nastiest comments concerning my ancestry and anatomy, and inability to find a life. Charlie
Comments
ROTFL!!!!! You get me everytime!!!! This is why I follow you around giggling like a schoolgirl!
believe it or not I have the same problem with some foods in the microwave and I don't live at any high elevation. I just use a spatter screen from the dollar store, or papertowels, to control the mess!
I just put the spatter screen thru with the dishes, when they get cleaned. When it gets ugly looking, I just buy a new one.
It is still noisy! but it works! Good Luck!
God Bless!
Janelle
krystlmom
I had this same problem when we lived in Castle Rock,Co. where we lived on the hill behind the town where the elavation was 6,600 feet you could not hard boil an egg in three minutes(it would take at least 10).But getting back to heating up your soup,I still have that problem down here at a little over 4,000 feet.And another thing is that the time that some of these canned soups have is that the time on the can only warms it a little(maybe that is because of the law suits that McDonalds had over the coffee being to hot).But if I was you I would wrap your container in saran wrap and just let it make all kinds of noise and watch it when you take the saran wrap off because you could get a burn because of the steam built up in the container.By the way it will probably be so hot that you have to let it stand for a while before you can eat it.It is a funny thing and it does bring a laugh if you think about it..ROFL...Have a great day
Monte
Monte
i would write to dear abbey and write to the soup company. they have experts that can figure it out. i live very naturally and at sea level. i don't cook really, just microwave, and when i do i don't read directions. i put it in the micro and when it starts to smell like cooked food i know its done. lol.xx
79pounds