In one sentence, describe what the following article is about: Put the container into the sink and let it sit for 5 to 10 minutes or until the ice starts to melt. The soup is warm when it starts to separate from the sides of the container. Soup stored in a glass may need extra time to defrost to make it easier to remove. If stored in a bag, let the soup sit in the sink until you can squeeze the bag and the soup breaks into pieces. Find a pot that is big enough to hold the soup and 1 cup of extra water. Place the pot on the stove and add cup of warm water. Stir the water into the soup. It's best to add water to the pot because soup absorbs water when it's frozen. This is also a great time to add additional seasonings to give the soup a fresh flavor. Try adding a little lemon juice, a pinch of salt, and fresh herbs. Cover the pot with a heat-resistant lid and warm the soup on medium-low heat. Stir every 30 seconds to keep the soup from burning. A thick-bottomed pot works best for heating soup because it evenly distributes heat. If you happen to burn the soup, do not scrape the bottom. Instead, pour the soup into a different pot and reheat.
Summary: Place the container in a kitchen sink and fill the sink with warm water. Remove the container from the sink and pour the soup into a pot. Heat the soup on the stove and stir often.

In one sentence, describe what the following article is about: Chefs don't recommend scaling a recipe in your head. You should write out the amounts you need ahead of time. If you have a copier, you may want to copy the original recipe and write in the margins, so that you have the instructions next to the ingredients. Write down the seasonings in another column and the liquid ingredients in another column. Lastly, write down rising agents and alcohol in the last column. Write "Times 1.5" above the seasonings" column, excluding hot peppers. Place them in the last column with the exacting ingredients, such as rising agents and alcohol. Rewrite your ingredients in list form according to the "double" measure you have calculated.
Summary: Write each of the ingredients on a piece of paper. Write down all of the vegetables, flour and meat products in 1 column. Write "Times 2" above the main ingredients column and above the liquids column. Finish the calculations below, then double check your ingredients list on the original recipe to make sure you've included everything.

In one sentence, describe what the following article is about: Flatten the gum into a disk, just like you would in the normal snap method. Stick your tongue through the disk without breaking it, then withdraw your tongue and clamp the edges together to make a a sealed air bubble. Chew to pop this bubble and make a snapping noise. Blowing into the bubble as you pull out your tongue might help. Some people find it faster to fold the gum in half instead. Bring one end over to the other, sealing the sides and ends with your teeth and the sides of your mouth. If you manage to do this correctly, you'll end up with a "dumpling" of air, which pops just like an ordinary bubble. If you want to snap gum many times as you chew, you'll have to practice one of the two steps above until you can do it rapidly or even unconsciously. Once you learn these larger motions, you can try making the bubbles smaller and smaller, until you can form them just by folding the gum over and chewing. Chewing too hard or too soft will prevent the bubbles from forming and making noise, so it takes quite a bit of practice before you can get a steady stream of snaps.
Summary:
Form the gum into a bubble. Fold it into a dumpling shape instead. Practice snapping repeatedly.