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Can I cook chicken soup in pasta strainer pot?

I always strain the chicken and veggies anyway, so is it ok to just cook it in the pot with the strainer insert in place? Hmmm....

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  1. It seems to me it would a lot harder to wash a strainer in which the soup was made, rather than wash the strainer which served to strain the ingredients only once.

    3 Replies
      1. re: Tripeler

        Why?

        Pretty sure OP is referring to a pentola thingie.

      2. I have posted on several threads that I use this method for making stocks of all sorts. If you are not going to include the stock's solids in the finished soup (which IMO you shouldn't, because they've lost most of their flavor to the stock), this is a good way to go. It's easier to lift the strainer out, tilting it to one side in the pot so it can drip, than to tip the hot, splashing contents of a plain pot into a colander set into a second pot.

        3 Replies
        1. re: greygarious

          Thank you so much. I am making soup for my little boy and I'm trying to keep things simple.

          1. re: Nikki NYC

            Definitely can do this. Just dump the solids and give the strainer insert a soak in the sink right away- it'll be easier to wash

          2. re: greygarious

            I do this all the time. So much easier. I've never noticed any changes to my pasta when I cook it either. If that were the case, I'd have to have a separate pot for each type of dish I cooked.

          3. Are you recently crazy, or has insanity been a recurring part of your mental hygiene?

            No true Hound would ever multi-task something so primal as a pasta pot. The oils, esters, and ketones that would impregnate the pot for the required 36 hours of simmering that a true free range chicken needs would ruin it for anything as delicate as pasta. And probably gnocchi.

            Who cares about gnocchi? Peasants who eat gnocchi are defined as too poor to buy a pasta machine.

            A colander on the other hand is designed to strain a multitude of items. Hence it fulfills the criteria of a unitasker, that is such a requirement in any Hounds repertoire.

            Sorry, it is Sunday, the coffee is still perking, and I have a full day helping a friend move before the sheriff gets there. And why have I never thought about using a pentola for instant broth? Idiot me. :-)

            1. A pot's a pot. The only problem I can see is cleaning the strainer afterwards, since chicken tends to be on the greasy side. I occasionally run sieves and strainers through the dishwasher since I think it does a better job at cleaning them than handwashing, but if the holes in the strainer are on the large size even cleaning shouldn't be too hard.

              I,OTOH, use a stock pot and a collander to make my pasta.

              3 Replies
              1. re: tardigrade

                Not difficult at all. Hot soapy water in the pot, put the strainer in it and wash it after a few minutes of soaking, then wash the pot itself with the soapy water it contains. Done and done.

                About a year after buying the pasta pot, I discovered that making pasta sans boiling, using a smaller pot, works just as well and is simpler. I was figuratively kicking myself for buying the pasta pot that I would never again use, until the stock idea occurred to me.

                1. re: greygarious

                  At least I received mine as a gift....Never liked it for making pasta.

                  But now I can drag it out of the back of the cupboard and actually use it.

                  Thanks!

                  1. re: 512window

                    Brilliant idea. The straining pouring, burning of hands part always drives me nuts. And I hate my pasta pot for pasta, not deep enough. But I am totally trying this next time!