The mystery of tinned soup.

[Diane CBPFC]

Can anyone explain how things such as pasta and red kidney beans can stay firm after sitting in a tin of soup for months or even years?

[Tarquin Thunderthighs lll]

Sheer grit and determination, Diane. I sat in a bath of soup for several hours once, and I stayed... okay, you don't want to know this.

[Tom]

Ah, you see, that's the common misconception. People tend to think that the soup is liquid inside the tin. It isn't. Only once the tin is opened, it turns to a form of liquid.

[Roger Kettle]

The vacuum created within the can, combined with the starch of pasta and the fibrous protein of kidney beans, means that...no, I haven't got a clue.

[The Peepmaster]

It's the firmisity-factor that accelerates the firmation of food forms prior to can-containment; normally created in a sterile "sans-contamination" environment, every other Wednesday, by Audrey.

[Bilthehut]

If you believe they are firm, they will be.

[The Peepmaster]

If you believe they are firm, they will be.

I had a girlfriend like that.

[Bilthehut]

Was she Audrey?

[Diane CBPFC]

It is a wonder isn't it.

[Vulture]

Was she Audrey?

Only on a Wednesday.

[Mince]

Can anyone explain how things such as pasta and red kidney beans can stay firm after sitting in a tin of soup for months or even years?

They only lose their firmness when they are pasta their sell-by date and then they become has-beans.

[Vulture]

Can anyone explain how things such as pasta and red kidney beans can stay firm after sitting in a tin of soup for months or even years?

They only lose their firmness when they are pasta their sell-by date and then they become has-beans.

This boy is spending far too much time with his students!

[Bilthehut]

You can get done for that.

[Diane CBPFC]

Can anyone explain how things such as pasta and red kidney beans can stay firm after sitting in a tin of soup for months or even years?

They only lose their firmness when they are pasta their sell-by date and then they become has-beans.

 

[Tom]