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Old 05-04-2007, 03:50 PM   #31
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Quote:
Originally Posted by jennyema
Make sure you always use proper cooling techniques for your chicken stock.
I didn't pay attention to this article. i also just got this message. I didn't realize that you should try to cool down "quickly" before putting it in the refrigerator. I was upstairs with my 13 month old and just came downstairs and got this message. The broth is definetely not hot anymore and I put some ice inside of bags and put that in the broth and I put it in the refrigerator.
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Old 05-04-2007, 04:24 PM   #32
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I hope my broth is ok after cooling down on the counter for so long.

Does that hold true for homemade pasta sauce? I was wondering because my DH told me he grew up with his mother making sure it was cooled "even leaving it on the counter covered overnight if cooking late" before putting it into storage containors and refrigerating/freezing the homemade pasta sauce.
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Old 05-04-2007, 05:11 PM   #33
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The danger zone for foods is between 40F and 140F. This is the temperature range in which bacteria that are harmful multiply at a rapid rate. Your best bet is to ensure any food is not allowed to remain in that range for an expended period.

Many people have left food out for long periods with no ill effects but that's a combination of luck and other factors. Acidic foods such as tomato sauces probably can remain safe for longer.

This is why some of the posters sugested using bags or bottles of ice to cool down the stock. You want to get it into the fridge ASAP. Also, 2 or 3 smaller containers will cool faster than one big one. Leave the lids off until the food is chilled then cover.
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Old 05-04-2007, 06:16 PM   #34
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Quote:
Originally Posted by legend_018
I hope my broth is ok after cooling down on the counter for so long.

Does that hold true for homemade pasta sauce? I was wondering because my DH told me he grew up with his mother making sure it was cooled "even leaving it on the counter covered overnight if cooking late" before putting it into storage containors and refrigerating/freezing the homemade pasta sauce.
Your broth will probably be just find, but now you know how to handle it safely.

As for your MIL's pasta sauce being left out overnight, that was courting trouble. Fortunately, there probably weren't any ill effects. NOTHING should be left out overnight. Doing that is inviting trouble. There have been several ways mentioned in this thread for cooling foods quickly. Any of these methods can be used, depending on what needs to be cooled.
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Old 05-04-2007, 06:21 PM   #35
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Originally Posted by Katie E
Your broth will probably be just find, but now you know how to handle it safely.
Thanks for the tips and help!
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