Keeping raw soup warm without cooking`

[Soose]

We have a Vegan potluck in a couple of weeks. I told them I'd bring a veggie/zucchini hummus plate and a corn chowder. Did not tell them I was bringing RAW corn chowder, lol. But this soup is always liked by our non-raw friends and even SAD friends we've had try it, and is so easy to make, so I figure it's a good bet to please the crowd, and the simplicity fits my schedule that day.

I'd really like to get there and make several batches about 3 to 4 hrs ahead and keep it warm somehow while we're all occupied at the event. I don't want to be making it while they are serving themselves. (I don't even really want them to know it's raw until they come asking for the recipe.)

I have a large crockpot. Will that cook it if I transfer it into that after blending, and leave it on "keep warm" for that long? If so, any other ideas?

[katchmoleen]

My experience with my large crockpot and enough chili to feed 8 people was that it took 2 hours to get to 100 degrees on the "warm" setting. So I would say plug in the crockpot two hours before the meal and then test the temperature when it is time to eat. You also need to stir it now and then as it gets hotter on the bottom.

[Soose]

Thank you so much, Katchmoleen! Exactly the help I needed. I had not thought of measuring the temperature once in the crock, so silly of me! I can check it every now and then, stir, and make sure it doesn't overheat.

Such a relief not to worry, I'll be much more comfy taking raw foods and keeping them warm from now on. I can't always be the one who brings just salads, and many of our foods are too pricey for a huge crowd. Honestly, the last time we were faced with this obligation of a potluck with SAD people, I just made a Vegan chili, not raw for them. They liked it and keep asking for a recipe but I did not feel great about it. Plus I found myself thinking of cooking it for my family over the next few weeks. Tempting.

So happy to be able to manage this better! Both at potlucks and for delayed meals at home. (Well, we can just run the blender to warm the soups but when there's a crowd, it would be nice to have an option and make several batches ahead. Plus, you should see the faces of guests when we pour their soup right out of the blender! <G> And some of the picky ones then have turned up noses without tasting.)

[katchmoleen]

Glad to help! I have a large family and also do the potluck thing fairly often, so this is something I have worked with.

[Aleesha Sattva]

thanks katch... i never thought of that!

[revdrcyn]

It is wonderful to be able to warm a Raw soup - however, you do want to keep an eye on the temperature.

I have a large crock pot that only takes 20 minutes on warm to heat up to 100 degrees. At 30 minutes, the temp reaches 117 - still under 118, but I prefer a max of 105. After 40 minutes, my "warm" setting can heat as high as 144 degrees.

So, here's what I do - put my soup in the crock pot and set a timer for 20 minutes - then I check the temp - if it is around 100 degrees, I turn the power off for 10 to 15 minutes, then back on, etc.

Am i compulsive? To me it's worth it cuz there are some amazing Raw soups that are out of this world when warmed (like Matt Amsden's onion soup OMG!)

[lavendarJ]

Wow everyone -- very good points that I hadn't thought of before. This is useful information for when I get the raw group going in my area.

[Soose]

So what we need is a temp probe set with a max of 105 or so, and a min of room temp, that will power down an appliance -- plug into the wall, the crockpot plugs into it. Anyone know any temp-controlled crockpots that have finer controls? I bet the minimums would be way too high for raw foods. I have a crockpot timer but seems it starts at about 2 hrs or even 4 hrs. Or does anyone know of any electric "warming trays" that would work for soups? (I'm not going to take my dehydrator to the potluck.)

Actually, I thought someone was going to suggest a hot water bath, a double boiler type thing or steam table.

I think my crockpot is one of the hotter jobbies, more 20 mins instead of 2 hrs, based on past experience. And of course it depends on starting with cold or warm foods. I'll just have to find out the hard way.

[allergiesrus]

As I read this thread, I'm wondering if you can find a ceramic pot to fit inside of your crock pots...put the chowder in that pot and then within the crockpot. Maybe that would help keep the temp lower...maybe even add a little water inside for more even heating? Just a thought.....

[revdrcyn]

As I read this thread, I'm wondering if you can find a ceramic pot to fit inside of your crock pots...put the chowder in that pot and then within the crockpot. Maybe that would help keep the temp lower...maybe even add a little water inside for more even heating? Just a thought.....

great idea - I am going to try that this evening!

[Soose]

great idea - I am going to try that this evening!

Revdrcyn, did you try this out? My potluck is next Monday. Would love to hear any results from others!

I also thought of making the soup and refrigerating it here at home, taking it in cold then it would take longer to warm in the crockpot.

[revdrcyn]

Revdrcyn, did you try this out? My potluck is next Monday. Would love to hear any results from others!

I also thought of making the soup and refrigerating it here at home, taking it in cold then it would take longer to warm in the crockpot.

I have been running all kinds of experiments the last 2 days with electric fondue, cup warmers, hot plates, etc. I will break out the crock pot and try this then get back to you!

[revdrcyn]

Hi Soose,

Here’s my latest info (see photos for illustration):

Filled Crock Pot 3/4 or so full with Hot Tap Water
Heated on LOW for 30 minutes

Placed 1.5 cups Soup (room temp) in Pyrex Bowl
Placed Pyrex Bowl in Heated Water in Crock Pot

Replaced Lid

20 minutes later, Soup temperature was 108 degrees

Lowered Crock Pot to WARM

20 minutes later, Soup temperature was almost 110 degrees

For me, that’s a little high, but some people allow up to 118 degrees.

You might try lowering the Crock Pot temp sooner, and maybe a greater quantity of soup would not go as high . . .

Let us know how it turns out for your potluck!

[Soose]

Thanks so much for experimenting and sharing your results, Revdrcyn.

I'm learning my own large crockpot heats a lot faster than I thought. I'm going to be starting with cold refrigerated chowder. (Making it tonight.) I need to use the full capacity of the crock for soup, so I am going to skip the steam-table method this time. I guess I'll just start it up on "keep warm" somewhere during the performance and keep an eye on the temp. I will try it out with very cold water today and see how long it takes to come up to 100 or so. That will give me a data point to start with.

[revdrcyn]

My Mom just gave me her electric fondue pot - it is a cheap-o Rival (I buy Cuisinart everything) - but it may be an excellent alternative.

So far I have only conducted my experiments with water, which it heats to 104 degrees in 20 minutes on the WARM setting. The challenge is maintaining the temp, which goes into the teens if left unattended.

My plan is to make raw corn chowder and experiment with it - that way if it gets too hot, I can give it to someone who will actually eat it.

My goal is to have this soup warming figured out in time for my June potluck. The weather will probably be 108 degrees by then!