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Old 01-04-2009, 02:40 AM   #1
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Soup Fermentation

Hi,

I just made this awesome soup from the leftover prime rib from New Years Eve dinner. It has carrots, celery, leek, onion, potato, prime rib, and dried soup mix(containing lentils, barley, peas etc.)

I left it on the stove to cool before putting into containers to freeze and keep in the fridge, but while I was out my wife put the lid on the pot. When I got home to pack it up I took the lid off and it was bubbling, so I think it has fermented. I was out maybe 4 hours and it was far too hot to do anything with before I went out.

So the questions. Is it still safe to eat? Is it ruined?

Thanks.

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Old 01-04-2009, 02:53 AM   #2
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Fermented? In 4 hours? I really don't think that's the case. That amount of time is certainly beyond your ideal window, but ... and this will probably draw debate on both sides of the fence ... I don't think it's unsafe. If it was boiling hot, it took an hour at least to cool down, and more if your wife covered it. Technically, food should not be left at room temp more than two hours, so you have an hour at most to question. It's not poultry or seafood, and cooked beef offers a bit more margin ... then there's all that salt in the soup mix.

Way beyond ideal, but I personally wouldn't toss it. I'd use it up ASAP, and I might not serve it to company either! :)
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Old 01-04-2009, 03:01 AM   #3
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I am thinking maybe that is from the beans?? Aren't they releasing gases then? I can't see it boiling if the burner was off and it wasn't still cooking, and I can't see it 'fermenting' that quickly either. What do you mean by bubbling? Fast bubbles like boiling or slow bubbles or just that it had bubbles in it?
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Old 01-04-2009, 03:12 AM   #4
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The bubbles were slow little bubbles coming up from within and on the top.

The soup mix had not salt in it, it was a dried soup, there was some low salt beef stock added, 2 of those Campbells boxes, and some added salt by myself.

I just don't want to kill anyone.

It's all in the freezer now, save for 2 meals worth in the fridge.

Keep the thought coming please.
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Old 01-04-2009, 03:22 AM   #5
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I don't think it will kill anyone, but then I am known for taking chances, LOL! Another thought is that it is just water being released (separating out) from the rest of the soup?? This has happened to me before on thick soups and stews I have made. Also condensation on the lid drips back down and makes it seem like bubbles. The two combined could make it look like fermenting or boil etc.
Personally I would still eat it as well, just re-heat thoroughly before serving, as in back up to 165 degrees for 30 to 45 minutes then serve.
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Old 01-04-2009, 03:31 AM   #6
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Now it's late (early?) and I'm getting punchy so please don't take this wrong, but I don't think Campbells makes a box that is salt-free ... I'd consider yourself preserved!
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Old 01-04-2009, 08:42 AM   #7
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I don't see any danger at all. I'd certainly eat it.
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Old 01-04-2009, 09:04 AM   #8
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Hi,

Sorry, I don't think I said salt free, if I did I didn't mean to, I meant reduced salt.

The bubbles were from the bottom, it was a little fizzy, and there was a different note to the flavour.

Buddy, I am familiar with that stratification which you mentioned, happens whenever I make any heavy dish in the stock pot, this had the added element of the fizzy bubbles, which I have not experienced before, which is why I thought I should ask.

I guess since it won't kill us we will eat it. We will just keep an eye out for any other changes.

Thanks
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Old 01-04-2009, 12:53 PM   #9
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If you don't write back, we'll know what killed you. (just kidding there)

Little story: On another online forum, a guy had found in his freezer, liver labeled 7 years earlier. He announced that he thought it was safe and was going to eat it. I actually did check back on him, to see he did in fact live through eating it.

I would probably eat that soup, and I'd bet the density of the beans and potatoes held the temperature higher for longer than usual.
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Old 01-04-2009, 06:28 PM   #10
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Quote:
Originally Posted by blissful View Post
If you don't write back, we'll know what killed you. (just kidding there)

Little story: On another online forum, a guy had found in his freezer, liver labeled 7 years earlier. He announced that he thought it was safe and was going to eat it. I actually did check back on him, to see he did in fact live through eating it.

I would probably eat that soup, and I'd bet the density of the beans and potatoes held the temperature higher for longer than usual.
I was just thinking the same thing, if we never hear from him again then we know not to try it ourselves....
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