On Fri, 10 Apr 2009 21:51:26 GMT, "James Silverton"
> shouted from the highest rooftop:

> Steve wrote on Fri, 10 Apr 2009 14:18:20 -0700:
>
>> If I'm going to be refrigerating homemade soup, should it go
>> into the fridge immediately after cooking, or should I wait
>> until it cools off a little? Or does that just allow bacteria
>> to multiply?
>
>I've never had any trouble in letting it cool outside the fridge and
>then freezing it in portions enough for a meal.

Same here. My wife makes the most beautiful soups, but doesn't like to
eat them herself. So I get the whole lot - which suits me just fine.

And now that Autumn is truly here and we've had our first wood fire of
the year night before last, those beautiful soups aren't far away.

BTW - after serving the first helping (usually kept warm on the top of
woodburner) she lets it cool down before refrigerating another helping
for the next night in a covered glass bowl and ladling up single
helpings into smallish plastic containers and freezing them. No
problems ...



--

una cerveza mas por favor ...

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