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Old 09-12-2010, 03:28 PM   #11
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Pot that big, you probably have comersial refrigerator or even walk in cooler. Should have gone from burner straight to cooler.
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Old 09-12-2010, 09:14 PM   #12
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AFAIK, the rule of thumb is that anything thicker than 4" should be divided, or cooled in some other manner, before refrigerating.
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Old 10-02-2016, 04:35 PM   #13
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fermentaion in vegatable soup

Can we cool the soup for 4hs on cool burner. We would then like to cover and put in refer (covered) until next morning and then in containers. Would that be OK or will we have bubble problems?
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Old 10-02-2016, 04:44 PM   #14
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Like Andy said, you left it out way to long in the bacterial danger zone.

Toss it!
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Old 10-02-2016, 04:45 PM   #15
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Quote:
Originally Posted by ecwink View Post
Can we cool the soup for 4hs on cool burner. We would then like to cover and put in refer (covered) until next morning and then in containers. Would that be OK or will we have bubble problems?
No, it could still spoil in that amount of time. You need to cool the soup to 70°F within two hours and to 40°F or below within four hours. If you have that large a pot, you should have a commercial-size sink. Put the pot in the sink and fill it with ice water. Stir the soup slowly so the hotter soup in the center of the pot comes in contact with the coldness at the sides of the pot. Monitor the temperature and when it hits 70, you can place it in the fridge.

It will cool faster if you put it in smaller and/or shallow containers.

Are you doing this in a commercial kitchen? Someone should have food safety certification if you are serving to the public.

Cool Soup Safely : Safe Meals : Preserving and Preparing : Food Safety : Food : University of Minnesota Extension

ServSafeŽ ~ National Restaurant Association
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Old 10-02-2016, 04:46 PM   #16
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Quote:
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Can we cool the soup for 4hs on cool burner. We would then like to cover and put in refer (covered) until next morning and then in containers. Would that be OK or will we have bubble problems?

4 hours is a technical no-no.

You should cool it as quickly as possible and then refrigerate.

Split it into smaller containers. Use frozen water bottles immersed in soup. Use a ice water bath.
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Old 10-02-2016, 04:48 PM   #17
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Are you doing this in a commercial kitchen? Someone should have food safety certification if you are serving to the public.

Cool Soup Safely : Safe Meals : Preserving and Preparing : Food Safety : Food : University of Minnesota Extension

ServSafe ~ National Restaurant Association

You're right on, GG
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