Cooking Chinese Soups With a Thermal Induction Pot

Cooking Chinese Soups With a Thermal Induction Pot

Cooking Chinese Soups With a Thermal Induction Pot

I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.

For more videos, visit us on YouTube.

 What makes this pot so special?

  • Due to its engineered induction design, the pot itself will retain heat and continue to cook by itself
  • This pot doesn’t need power!  It’s 100% energy efficient cooking.  You’ll need to use the inner pot to cook on a stove to a boil for about 30 minutes before putting it into your thermal pot.
  • Easy to clean
  • The inner pot can be used with or without the external thermal base (use it like a normal pot)
  • They come in a lot of various sizes:  3L, 4L, or 5L is what I’ve seen available
  • Durable outer base
  • Safe to use

 Where to buy this?

  • In Hong Kong, there are many Japanese and Chinese brands available, such as Zojirushi, Tiger, and Thermos.  I’ve got a Zojirushi at home in HK and I love it!
  • In Toronto though, I could only find Tiger and Thermos physically in Chinese Appliance and Home Stores (check First Markham Place).
  • There are also limited options Online that are Tiger, Thermos, and SunPenTown.
  • Having used both Tiger and Zojirushi, they operate quite similarly and produce the same outcomes!

Thermos 4.5L Stainless Steel Thermal Pot

    Thermos 4.5L Shuttle Chef Thermal Pot

      EXPLORE MORE

      Basic Chicken Soup (Base)

      Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base) Traditional Chinese Name:   清雞湯 (qīng jī tāng)  Here is another version of the basic chicken soup.  I'll make this so that it can serve as a base for noodles, macaroni, with rice, or for double-boiling...

      Sugar Cane and Imperatae Drink

      Soup Name: Sugar Cane and Imperatae Drink Traditional Chinese Name: 竹蔗茅根 (zhú zhè máogēn)   For videos, visit us on YouTube. A traditional Chinese drink which helps cool the body and reduce heatiness. It’s natural sweetness is perfect for hot summer days and this...

      Your guide to COOLING and WARMING ingredients in Chinese Soups

      Your guide to COOLING and WARMING ingredients in Chinese SoupsDid your parents or grandparents ever tell you that you're too "yeet hay" (heaty) and would make you a cooling soup or tea or drink, such as watercress soup or winter melon and then go on to explain that it...

      Double-boiled Whole Winter Melon Soup

      I’ve always been in awe with the restaurant-styled whole winter melon soups – I mean, how on earth did they do that? They must have some giant double-boiler inside and it always taste so yummy! It’s a true favourite of mine when I go to Chinese restaurants to be able...

      The “Do’s” and “Don’t’s” of Chinese Confinement

      THE DO's and DON'T's Of Chinese Confinement It all starts with one key principle in Traditional Chinese Medicine:  Re-balance the Yin and Yang in the body. The energy in the body post birth is normally in an increased yin (cooling) state due to the loss of blood and...

      Fragrant Pork and Cabbage Quick Boil Chinese Soup

      Soup Name: Fragrant Pork and Cabbage Quick Boil Chinese SoupFor more videos, visit us on YouTube.No time?  Cost saving?  Want something quick?  I've been making these quick boil Chinese soups for awhile now!  You can still make healthy and delicious soups without that...

      Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth

      Did you know that wontons literally means "cloud swallow" in Cantonese?  These little delights are like clouds and bite-sized enough to be swallowed in one gulp! For more videos, visit us on YouTube.Check out the video on how to create awesome wontons at home!   What...

      Turkey Chinese Congee (Porridge)

      Soup Name: Turkey Chinese Congee Traditional Chinese Name: 火雞粥 (huǒ jī zhōu) Introduction: What to do with a 19 pound turkey for a family of 6? Well, after carving it, you have more meat leftover than carcass and I’ve taken half of the carcass for congee and the other...

      A Do-It-Yourself Japanese Shabu Shabu Experience

      Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!Serves: Party of 4-6 Prep Time:  30 mins Cook Time:  3 hours and 15 mins Eat Time:  Endless For more videos, visit us on YouTube.Check out the video on how to create an awesome and...

      Cooking Chinese Soups With a Thermal Induction Pot

      I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.For more videos, visit us on YouTube. What makes this pot so special? Due to its engineered induction design, the pot itself will...

      GIVE YOUR LOVE OF SOUP.

      FOLLOW US AND SHARE.

      ON YOUTUBE

      ON INSTAGRAM

      ON FACEBOOK

      Zojirushi Mini Thermal Pot (Experiment)

      Zojirushi Mini Thermal Pot (Experiment)

      Zojirushi Mini Thermal Pot (Experiment)

      A friend informed me of a new mini “food jar” or also known as “Thermal pots” that is very popular in Hong Kong these days. For starters, this jives with me because:

      • I love thermal pots and their heat saving efficiency
      • I love anything that can make soups
      • I love Japanese technology and products
      • I love to drink the soup that I make in my thermal pots
      • Go Green!

      So, I bought one, or two, or three and gave some away as gifts.

      And what made it so special was I also love experiments.  So this was the perfect opportunity to play with food and equipment and create something amazing!

      Wait wait.. the good part is that this thing isn’t only for making soups – it can make rice, congee, soups, eggs, sauce, spaghetti, noodles, and basically whatever your good, creative imagination can come up with given the constraints of such a tiny jar.

       

      I actually have no association with this product or the company, but it’s nice to share cool finds when I see them. The price ranges from $280 – $350 HKD depending on where you buy it from and it’s super cute in size, is portable and easy to clean.

      Here’s what it looks like opened. Simple two-pieces. No brainer – right?

      It’s made from stainless steel on the inside and uses the space efficiently. Another love of mine – efficiency.

      So my first experiment was to make an egg. Apparently, to make a semi-solid egg, it takes about 30 minutes to “bake” in boiling water.

       

      1. First, rinse the pot in boiling water and let it sit covered for about 5 minutes (this is the trick to get the insides warm first so you don’t lose valuable cooking heat to the pot).
      2. Put a room temperature egg into the pot – another trick. Don’t use eggs directly from the fridge because again, the temperature difference is too significant.
      3. Cover the egg completely with boiling water – for the purpose of this experiment, I just used 98 degree Celsius water from my hot water dispense (too lazy to boil water)
      4. Put on the lid securely and let it sit for 30 minutes.
      5. And ta-da!
      6. Oops, for mine, I kind of forgot about it and came back about 45 minutes later and found this… still awesomely yummy with a bit of sea salt. 

      More yummy experiments to come later. I’ve used the thermal pot to keep food warm though, like congee when my daughter was sick and it stayed toasty warm for over 6 hours! Definitely a neat find and will be trying other foods soon! YUM and YEAH for green technology!

      EXPLORE MORE

      Basic Chicken Soup (Base)

      Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base) Traditional Chinese Name:   清雞湯 (qīng jī tāng)  Here is another version of the basic chicken soup.  I'll make this so that it can serve as a base for noodles, macaroni, with rice, or for double-boiling...

      Sugar Cane and Imperatae Drink

      Soup Name: Sugar Cane and Imperatae Drink Traditional Chinese Name: 竹蔗茅根 (zhú zhè máogēn)   For videos, visit us on YouTube. A traditional Chinese drink which helps cool the body and reduce heatiness. It’s natural sweetness is perfect for hot summer days and this...

      Your guide to COOLING and WARMING ingredients in Chinese Soups

      Your guide to COOLING and WARMING ingredients in Chinese SoupsDid your parents or grandparents ever tell you that you're too "yeet hay" (heaty) and would make you a cooling soup or tea or drink, such as watercress soup or winter melon and then go on to explain that it...

      Double-boiled Whole Winter Melon Soup

      I’ve always been in awe with the restaurant-styled whole winter melon soups – I mean, how on earth did they do that? They must have some giant double-boiler inside and it always taste so yummy! It’s a true favourite of mine when I go to Chinese restaurants to be able...

      The “Do’s” and “Don’t’s” of Chinese Confinement

      THE DO's and DON'T's Of Chinese Confinement It all starts with one key principle in Traditional Chinese Medicine:  Re-balance the Yin and Yang in the body. The energy in the body post birth is normally in an increased yin (cooling) state due to the loss of blood and...

      Fragrant Pork and Cabbage Quick Boil Chinese Soup

      Soup Name: Fragrant Pork and Cabbage Quick Boil Chinese SoupFor more videos, visit us on YouTube.No time?  Cost saving?  Want something quick?  I've been making these quick boil Chinese soups for awhile now!  You can still make healthy and delicious soups without that...

      Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth

      Did you know that wontons literally means "cloud swallow" in Cantonese?  These little delights are like clouds and bite-sized enough to be swallowed in one gulp! For more videos, visit us on YouTube.Check out the video on how to create awesome wontons at home!   What...

      Turkey Chinese Congee (Porridge)

      Soup Name: Turkey Chinese Congee Traditional Chinese Name: 火雞粥 (huǒ jī zhōu) Introduction: What to do with a 19 pound turkey for a family of 6? Well, after carving it, you have more meat leftover than carcass and I’ve taken half of the carcass for congee and the other...

      A Do-It-Yourself Japanese Shabu Shabu Experience

      Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!Serves: Party of 4-6 Prep Time:  30 mins Cook Time:  3 hours and 15 mins Eat Time:  Endless For more videos, visit us on YouTube.Check out the video on how to create an awesome and...

      Cooking Chinese Soups With a Thermal Induction Pot

      I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.For more videos, visit us on YouTube. What makes this pot so special? Due to its engineered induction design, the pot itself will...

      Oil Scooper

      Simply described, this tool is a small, metal strainer, slightly cupped, made with thin wires which are woven together into a super-fine mesh.    The small strainer is attached a to a long handle for easy maneuvering.

      As its name indicates, the oil scooper is used to remove excess oil from your soups.   The wire mesh has extremely tiny holes which allow only water and/or soup broth to strain through, leaving the oil, fat, and other small particles behind for easy disposal.

      Although some fat is good for you and can add flavour and texture to soups, too much fat (especially animal fat) can make soups unpleasant to drink.   Even if you blanch the meat before boiling, it is still possible to have too much undesired oil in your soup after it is finished cooking.   

      How to Use the Oil Scooper

      To remove the  excess oil, when your soup is finished cooking, open the lid and let the soup sit briefly.   In a few minutes, the excess oil will float to the top where it can be easily scooped out with the oil scooper (or a spoon, although using a spoon is more time consuming).    

      To remove small particles from your soup, when the soup is on full boil, use the scooper to pick up small particles which may be pushed to the surface of your soup by the boiling water.   Some small particles can make your soup less pleasant to drink and may include skin (which has come off the meat or tomato skin which easily falls off cooked, sliced tomatoes), seeds, leaves and other herbs.

      Click here to see a video of the oil scooper being used.

      Buying an Oil Scooper

      This tool can be surprisingly difficult to find.   I have purchased it for $2.00 CAD at a local dollar store in Toronto.  I have also seen a similar tool sold online for $20 on Amazon.com.

      Is it really called an “Oil Scooper”?

      I’m sure there is an “official” name for this kitchen tool (perhaps strainer or skimmer), but for me, it is exclusively used as an “oil scooper”.   In Cantonese, it is used to “peet yao” 撇油 (scoop oil) –hence its name.   

      As you can see from the photo, this is a well-used and well-loved utensil and I use it for almost every soup I make… and that’s a lot of soups!

      Soup Bag

      Equipment Name: Soup Bag
       
      What is this?
      • This is a mesh polyester bag that is used for boiling soups
      • It is usually no bigger than a piece of A4 paper in area
      • The contents to put inside usually disintegrate in the soup and therefore the bag keeps it together (like fish)
      • It is an efficient separator of soup and ingredients
      • You can directly dispose of the unedible ingredients in the bag
      • Do not reuse the bag

      How do I prepare it?

      • As a precaution, boil the bag in a pot of boiling water prior to usage

      Where can I buy this?

      • You can buy this as individual bags from most Asian supermarkets
      • In Hong Kong, you can purchase this from wet marts

      What is the cost?

      • The bag costs $1.00 CAD / bag

      Any substitutes?

      • The substitute for this to boil the soup with the fish directly in the soup and then strain the soup to ensure there are no bones in the soup.  This is especially critical if the soup is going to be given to babies and children.
      • You can strain the soup with various methods such as with a fine-meshed ladle