It takes quite a while for a pot of hot soup to cool down to 40°F in the fridge. 1. For example, one could refridgerate or even freeze the leftovers and make them into soup in batches, rather than continuously. Ok, I have been making never ending soup for many years. Mind that cat – and its impact on wildlife One Change: Conservationists urging cat owners to be aware of their pet’s hunting behaviour Not much, as not to dilute the taste, but enough to keep it from getting too thick and burning. Kind of poor people thing to do. Doing chickensoup with freezer broth to freeze again and again. Basically, put it in the fridge overnight, skim off the fats, heat it up for at least 20 minutes before serving. What is the physical effect of sifting dry ingredients for a cake? Topological groups in which all subgroups are closed. Archived. u/qx87. The good thing about soup is it is hot enough to kill all potential pathogens. This is largely due to the fact that the time spent in "the danger zone" is cumulative. It doesn't sound like the safest possible way of doing anything. Like if someone heats it up to an eating temperature and then cools it back off. If a pot of soup is boiled for an extended period of time, left covered and put away, is time spent in the "danger zone" really all that accurate? A master stock (Chinese: 鹵水 or 高汤) is a stock which is repeatedly reused to poach or braise meats. And you have to check every hour or two if there's enough water to keep it simmering, luckily it fries before it burns so if you miss the right time it will probably add to taste. The identification of individual risk factors and protective factors is an important part of the assessment (2). And have any actual studies of this technique ever been published? I kind of have love-hate relationship with food cooked for many days. Which parts of a chicken are used to make chicken soup? I still recommend this money saving idea to current students. Can I RE-freeze chicken soup after it has thawed? Can "vorhin" be used instead of "von vorhin" in this sentence? Assuming the food is being reheated to cooking temperature each time - we're talking about the very bottom of an exponential growth curve, combined with regular consumption and replacement (i.e. Is that a health hazard? Many years ago, being the history of food person that I am, I tried my hand at a relatively short lived (just under a year) perpetual stew. Asking for help, clarification, or responding to other answers. Close. Free Shipping & Price Match Guarantee Risk management strategies. The problem is you never know if you're consuming the toxins or just making it more concentrated. A half of cabbage head (roughly shredded or chopped), or some red beets (cubed) are also a welcome addition, but they tend to overpower other ingredients with their strong taste if you use too many. For the same reason, where I live, energy-efficiency of light-bulbs, appliances, etc., doesn't matter at all 5 months per year. @Aaronut - I'm definitely sure that the danger zone is cumulative and there is food that is being reheated well beyond 2 hours in it. Simply put, flours are finely ground grains, nuts, seeds, vegetables or legumes. Supporting public health professionals to undertake this work and to advocate for evaluation resources from funders will help to build a culture for evidence-informed public health. How easy is it to actually track another person's credit card? note 5], Kim 21 and Brennan and Schwartz 12 ). Is anything likely to happen? My deceased father and now I do something similiar. Any reliance upon information, material, or content on the Services shall be at your own risk. But you can cook it over a weekend so 3 days and 2 nights before you should really clean up. Sounds completely practical and the safest possible way to make use of left overs and questionable cuts (the other way is curries I guess). Most of it is so tasty, it's like you get to feel every tiny bit of taste that was in veggies and meat, but then again, they taste kind of alike, no matter what you use, and only fresh ingrediends are realy intense. Sauerkraut gets nice at second day of simmering, for example. Would I personally do it? Also, for irony, a large (cleaned) stone is always left in the pot. cooking.stackexchange.com/questions/16872/…, MAINTENANCE WARNING: Possible downtime early morning Dec 2, 4, and 9 UTC…, “Question closed” notifications experiment results and graduation. Leef aMcLaughlin Center for Population Health Risk Assessment, Institute of Population Health, University of Ottawa, Ottawa, Canada; bDepartment of Epidemiology and Community Medicine, Faculty of Medicine, University of Ottawa, Ottawa, … Not putting it into fridge, just boiling every few hours. dilution). now it has venison and dried mushrooms added each night more ingredients added , tonight it was 6 red potatoes , 5 small onions , 4 large carrots , mushrooms and ground venison. For our never ending soup if we really like it, we keep it at 180°F. That's why you can't just boil something if you suspect botulism. I think there are some modern day inexpensive buffet restaurants that still work sort of like this. Seems to me a "cup of brown" was available from soup vendors in the distant past. do a chicken soup, save some broth for the freezer. 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