Is there a special type of bowl I should use to keep soup hot longer?
I'm a huge fan of soups (especially miso) and congee, but it seems like my soups turn cold too soon! It's expecially a problem with the miso soup, because you can't boil the miso. The bowls I use aren't plastic, just a normal pottery type bowl. Any suggestions?
when my father visits me he insists on drinking his coffee out of a cheap plastic cup I have rather than my usual pottery ones, saying that it stays warmer longer. My guess is that the pottery sucks the heat out. So maybe you could preheat your bowl by pouring some boiling water in first. Or use plastic :)
So maybe you could preheat your bowl by pouring some boiling water in first.
Much like a hot coffee hits a cold cup, the coffee will drop in temperature a little.
The is the obvious solution to your problem, is to preheat or warm the bowls first before filling them with soup. How you do this depends on the size and shape of the bowls you are using and whether you are using the oven or stove top when you will be serving the soup. In commercial kitchens, plates are heated under heat lamps, kitchen warming cabinets or in the oven itself. At home in your kitchen and on top of the stove top, you can leave the bowls near a burner just to get the chill out, or you can place them on top of a fry pan(cast iron works best) on low flame to warm while you are heating your soup. If you are like me and eat soup frequently as a meal (large bowl), the larger bowl can be put over the pot ,in lieu of the sauce pot lid, while the soup is heated....... This way the bowl get very hot and the soup will not drop in temperature when the bowl is filled.
The only other option I see if you do not want to take these steps is to purchase a double insulated bowl similar to a thermos.....or to use a thermos made especially for meals.
There are a couple things I can think of. One is to warm your bowls first with hot water before you pour that out and pour the hot soup in. There are covered bowls like these that will hold in the warmth -- http://www.pmsoup.com/French-Onion-So... Then you could look for double walled bowls like these Bodum ones that will insulate to some degree -- http://www.bodumusa.com/shop/line.asp...
The Bodum glass makes for very pretty presentation but I must warn you they have their downside. They're not inexpensive. It's very frustrating how easily they break -- you won't want to run them through the dishwasher. They take up a considerable amount of storage space because they can't be stacked. AND, personally, I think you give up one of the great pleasures by not being able to pick them up and have the warming sensation in your hand.
Preheating is definitely the answer. The hot water method suggested below works , but I think heating them in the oven does a much better job and is easier/less messy. Just throw them in a low oven, 150-200, for a few minutes while you're finishing or reheating the soup.