"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 09-20-2006, 04:51 PM   #31
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,054
I've never taken any special pains to cool any leftovers down prior to refrigerating them. I leave them away from heat during the meal, then place in an appropriate container and put them in the fridge or freezer. Never had any issues with even the slighest food poisoning. Certainly see no need to change now.


And that earlier reference to the "spinach problem" has nothing to do with refrigeration.... E coli is an outside contaminant, not something that typically just grows on unrefrigerated foods. I am, however, glad that I haven't bought any bagged spinach recently....
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 09-20-2006, 05:15 PM   #32
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,603
Quote:
Originally Posted by RPCookin
I've never taken any special pains to cool any leftovers down prior to refrigerating them.

And that earlier reference to the "spinach problem" has nothing to do with refrigeration.... E coli is an outside contaminant, not something that typically just grows on unrefrigerated foods. I am, however, glad that I haven't bought any bagged spinach recently....

I'm sorry, I did not make myself clear. I was not referring to a spinach "problem". I was just stating that I raise my own spinach.

One reason I have such a problem with cooling leftovers is because I usually store it in the pan in which it was cooked. Ceramic can retain heat for a while!
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 09-20-2006, 05:18 PM   #33
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,603
Quote:
Originally Posted by Walt Bulander
My wife and I are empty nesters, and I love to cook.
I make large batches (sometimes as many as 12 servings) of whatever, and break them down into two serving portions and right into the freezer.

Making stock, however, is more of a challenge. It is most convenient to leave it in the large stock pot in order to skim the fat after it has chilled. After straining out the bones, etc. I re-simmer it to get the temperature up to kill any germs, then cover, and, in summer, put the whole pot into the sink with an upside down saucer underneath to allow cirulation on the bottom. I run cold tap water in that side of the sink and allow it to overflow into the other side. (Use enough saucers so the pot doesn't float, or you will end up with water in your stock - voice of experience)
I have used a thermocouple, and usually can get the stock down to 60 degrees, or so, in about half an hour, then into the old refrigerator in the basement set as cold as it goes. The fat on top gets hard and is really easy to remove the next day.

In the winter, the stock just goes in a snowbank outside the kitchen door.

If the cover is never opened, from boiling to freezing, I don't think there is much chance of contamination.

I agree 100% with your post. I do not have a snow bank, but I do have a frigid porch, and I do have a problem with critters. I balance a large heavy plate on top of the knob on the lid. So when a critter investigates the soup pot, I hope it gets scared away by the clatter. The plate has never been bothered yet.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 09-20-2006, 05:47 PM   #34
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
When I put stuff outdoors to chill or keep cool, I put a brick or two on the lid to keep critters out.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-20-2006, 05:59 PM   #35
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Have to admit that I don't think about this much. Does that mean I'm gonna kill everybody in the house one of these days?
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-20-2006, 06:13 PM   #36
Assistant Cook
 
Teleri's Avatar
 
Join Date: Aug 2006
Posts: 21
Walt's post about making stock reminded me of something. Several times I've been given soup by friends with the admonition not to put it directly in the fridge because it will "sour." I actually thought this was an old wives' tale kind of thing but then I heard Emeril say the same thing. Can anyone tell me what this means?
__________________
An apple is an excellent thing--until you have tried a peach.
Teleri is offline   Reply With Quote
Old 09-20-2006, 06:27 PM   #37
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by Teleri
Walt's post about making stock reminded me of something. Several times I've been given soup by friends with the admonition not to put it directly in the fridge because it will "sour." I actually thought this was an old wives' tale kind of thing but then I heard Emeril say the same thing. Can anyone tell me what this means?

A large stockpot of boiling hot stock put into the fridge will not cool off fast enough to prevent the growth significant bacteria to cause the stock to spoil or "sour". You must rapidly cool it outside the fridge and/or divide it up into smaller containers so it will cool faster as described in the above posts.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-22-2006, 12:44 PM   #38
Senior Cook
 
marigeorge's Avatar
 
Join Date: Aug 2005
Location: East Central Kansas
Posts: 499
So many opinions........I leave it out for the length of time it takes to eat the meal, clear the table off and then it goes into the refrigerator in the appropriate containers.
__________________
marigeorge is offline   Reply With Quote
Old 09-22-2006, 12:49 PM   #39
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,170
Keep several clean 12-ounce plastic soda bottles filled with water in the freezer. When you have to cool some soup, stew, broth, chili or stock down fairly quickly, just put the frozen bottles of water into the liquids. In a short time things will be cool enough to refrigerate or freeze. Another benefit to using this method of cooling is that some of the excess fat will adhere to the bottles, which will result in a moderate defatting of the soup, broth, stock, whatever.
__________________

__________________
Katie H is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.