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?


--

It was a book to kill time for those who like it better dead.

....Dame Rose Macaulay

"Steve" > wrote in message
...
> 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?


putting it in the fridge hot just lets the other stuff in the fridge get
warm.

best to chill it as best you can before putting in the fridge. Use an ice
bath, or just cold water in your sink to get the temp down as quickly as
possible. This will likely also get your soup cool faster than just putting
it in the fridge.

cooling in small batches helps; cooling in stainless steel helps the heat
transfer vs. plastic.

On Fri, 10 Apr 2009 21:25:43 GMT in rec.food.cooking, "Gil Faver"
> wrote,
>
>"Steve" > wrote in message
.. .
>> 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?
>
>
>putting it in the fridge hot just lets the other stuff in the fridge get
>warm.

It can also get you kicked out of Hell's Kitchen.

"David Harmon" > wrote in message
m...
> On Fri, 10 Apr 2009 21:25:43 GMT in rec.food.cooking, "Gil Faver"
> > wrote,
>>
>>"Steve" > wrote in message
. ..
>>> 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?
>>
>>
>>putting it in the fridge hot just lets the other stuff in the fridge get
>>warm.
>
> It can also get you kicked out of Hell's Kitchen.

Don't they have a walk in, where it would be ok?

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.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
Steve > wrote:

> 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 use a pressure cooker and leave it sealed during the cooling process
so it stays sterile. That way I don't have to worry about it.

The only time I ever got food poisoning from something I cooked was the
last (and very last!) time I cooked soup in an open pot and refrigerated
the entire pot straight off the stove.

I will never, ever not make soup in the PC again!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 10, 4:18*pm, Steve > wrote:
> 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?
>
If the soup was hot, and you leave it covered, a couple of hours
cooling to room temp will not cause bacteria. Let it cool off all the
way to room temp.
>
> It was a book to kill time for those who like it better dead.
>
> ...Dame Rose Macaulay

--Bryan

Steve wrote:
> 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?


It's not good for the fridge to stick a large amount of hot stuff. Stick
a cover on the pot while it is hot and let it cool down to room
temperature. Then stick it into the fridge.

On Fri, 10 Apr 2009 21:45:17 GMT, "Gil Faver" >
wrote:

>Don't they have a walk in, where it would be ok?

not in my trailer park.

Gil Faver wrote:

>
> "David Harmon" > wrote in message
> m...
> > On Fri, 10 Apr 2009 21:25:43 GMT in rec.food.cooking, "Gil Faver"
> > wrote,
> > >
> >>"Steve" > wrote in message
> > > ...
> > > > 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?
> > >
> > >
> > > putting it in the fridge hot just lets the other stuff in the
> > > fridge get warm.
> >
> > It can also get you kicked out of Hell's Kitchen.
>
> Don't they have a walk in, where it would be ok?

I believe David is referring to last night's episode. One of the guys
put a sizzling hot pan in the refrigerator. Another contestant burned
himself on it shortly afterward.




Brian

--
Day 67 of the "no grouchy usenet posts" project

"Steve" > wrote in message
...
> 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?

Do not cool it in the fridge it's bad for all the other foods in the fridge.
If you want to cook it quickly put a bunch of ice in the sink (stopper in)
add water and salt (make a brine) and put the soup pot into the sink
stirring occasionally.

Dimitri

"Dave Smith" > wrote in message
...
> Steve wrote:
>> 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?
>
>
> It's not good for the fridge to stick a large amount of hot stuff. Stick a
> cover on the pot while it is hot and let it cool down to room temperature.
> Then stick it into the fridge.

With today's modern frost free units it dosen't matter... they constantly
cycle anyway... and it's not like you're putting 40 quarts into a ten cu ft
fridge. The best and safest method for chilling hot foods quickly is to
divide it into shallow containers so that there is more surface area for
cooling (Basic Food Handling 101), and if your fridge has a glass shelf use
a trivet so cold air can circulate on the bottom too. I make large batches
of soup/stew/sauce often, first thing I do is decide on how much I want to
freeze and fill that many pint containers and place them directly in my
freezer... don't just pile them one atop the other... strew them about so
there is good air circulation, sort them out later. How can ALL of yoose
not know this most basic kitchenese. duh

On Apr 10, 5:29*pm, Christine Dabney > wrote:
> On Fri, 10 Apr 2009 15:19:26 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >On Apr 10, 4:18*pm, Steve > wrote:
> >> 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?
>
> >If the soup was hot, and you leave it covered, a couple of hours
> >cooling to room temp will not cause bacteria. Let it cool off all the
> >way to room temp.
>
> >> It was a book to kill time for those who like it better dead.
>
> >> ...Dame Rose Macaulay
>
> >--Bryan
>
> The standard wisdom is that you want to get it out of the danger zone
> as fast as possible. * And from what I have learned, read, etc.. one
> of the best ways to do that is to put the pot in a sink full of cold
> water... Change out the water when it gets warm, and continue doing
> this til the soup is at a much, much cooler temperature. *Putting ice
> cubes in the water will help a bit. *You could also just put the soup
> pot in a *bowl of ice cubes, adding more as necessary, to cool down
> the soup rapidly.
>
> Doing anything else and letting it sit in the danger zone is asking
> for trouble. *Doesn't matter what kind of pot it was cooked in, PC or
> otherwise. *

Danger schmanger. Soup that had been simmering is basically sterile.
How many bacteria could get into a covered pot, and how could they set
up any substantial colony in the few minutes spent in the danger zone?
>
> Christine
>
--Bryan

In article >,
Christine Dabney > wrote:

> The standard wisdom is that you want to get it out of the danger zone
> as fast as possible. And from what I have learned, read, etc.. one
> of the best ways to do that is to put the pot in a sink full of cold
> water... Change out the water when it gets warm, and continue doing
> this til the soup is at a much, much cooler temperature. Putting ice
> cubes in the water will help a bit. You could also just put the soup
> pot in a bowl of ice cubes, adding more as necessary, to cool down
> the soup rapidly.
>
> Doing anything else and letting it sit in the danger zone is asking
> for trouble. Doesn't matter what kind of pot it was cooked in, PC or
> otherwise.

If the pressure cooker doesn't have a path for air to come in, how
would it be different from a can of food? Bacteria don't come from
nowhere. If there's some kind of vent to keep you from getting
lower than atmospheric pressure, then I agree. Is that how a
pressure cooker works?

Mike Beede

On Apr 10, 6:22*pm, Mike Beede > wrote:
> In article >,
> *Christine Dabney > wrote:
>
> > The standard wisdom is that you want to get it out of the danger zone
> > as fast as possible. * And from what I have learned, read, etc.. one
> > of the best ways to do that is to put the pot in a sink full of cold
> > water... Change out the water when it gets warm, and continue doing
> > this til the soup is at a much, much cooler temperature. *Putting ice
> > cubes in the water will help a bit. *You could also just put the soup
> > pot in a *bowl of ice cubes, adding more as necessary, to cool down
> > the soup rapidly.
>
> > Doing anything else and letting it sit in the danger zone is asking
> > for trouble. *Doesn't matter what kind of pot it was cooked in, PC or
> > otherwise. *
>
> If the pressure cooker doesn't have a path for air to come in, how
> would it be different from a can of food? *Bacteria don't come from
> nowhere. *If there's some kind of vent to keep you from getting
> lower than atmospheric pressure, then I agree. *Is that how a
> pressure cooker works?

Said vent is tiny, the likelihood of anything getting in over a few
hours is negligible. That's especially true since the outside of the
PC was previously at 100C+ degrees.

Bye everyone. We're off to see the wizard. We got the Wizard of Oz
DVD from the library.
>
> * *Mike Beede

--Bryan

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 ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

In article >,
Steve > wrote:

> 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?

Depends on how much you're refrigerating in one container.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Apr 10, 5:18*pm, Steve > wrote:
> 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 usually cook it, eat dinner, then put the rest into clean jars,
cover them, and let them sit on the counter (or in winter, out in the
cold mudroom) until they are cool, and then refrigerate. If they're
still pretty hot when they are jarred, they last for weeks with no
noticable bacterial growth. Of course, they are heated to over 140
before being served next.

maxine in ri

On Fri, 10 Apr 2009 18:28:40 -0400, Dave Smith
> wrote:

>Steve wrote:
>> 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?
>
>
>It's not good for the fridge to stick a large amount of hot stuff. Stick
>a cover on the pot while it is hot and let it cool down to room
>temperature. Then stick it into the fridge.

That's what I do and I'm not dead yet.



--
I love cooking with wine.
Sometimes I even put it in the food.

"Gil Faver" > wrote in message
...
>
> "David Harmon" > wrote in message
> m...
>> On Fri, 10 Apr 2009 21:25:43 GMT in rec.food.cooking, "Gil Faver"
>> > wrote,
>>>
>>>"Steve" > wrote in message
...
>>>> 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?
>>>
>>>
>>>putting it in the fridge hot just lets the other stuff in the fridge get
>>>warm.
>>
>> It can also get you kicked out of Hell's Kitchen.
>
> Don't they have a walk in, where it would be ok?
>

Guess you didn't see last Thursday's episode. One chef put a piping hot
sheet pan with food right out of the oven into a rack freezer because he got
ahead of himself. He figured he could chill it down and quickly reheat it
later, I guess. One of the other chefs reached in to grab a sheet pan of
cold food and got 2nd degree burns on his hand. Yeah, that (along with
sheer arrogance) got Giovanni kicked out of Hell's Kitchen.

For soup, I remove the finished soup (finished being the operative word)
from the hot burner. By the time I've served up a bowl or two (or three or
four if I have company) it's certainly cool enough to put the remainder in
the fridge.

IMHO modern day fridges handle the addition of warm-to-hot items pretty well
without heating up the entire fridge. Of course I'm not talking about
putting 10 gallons of piping hot stock right off the stove into the fridge.
That would probably have an affect on overall fridge temperature

But I also think media reports of contaminated food makes people worry too
much about something as simple as storing what's left of a pot of soup.

Jill

On Fri, 10 Apr 2009 16:29:14 -0600, Christine Dabney wrote:

> The standard wisdom is that you want to get it out of the danger zone
> as fast as possible. And from what I have learned, read, etc.. one
> of the best ways to do that is to put the pot in a sink full of cold
> water... Change out the water when it gets warm, and continue doing
> this til the soup is at a much, much cooler temperature. Putting ice
> cubes in the water will help a bit. You could also just put the soup
> pot in a bowl of ice cubes, adding more as necessary, to cool down
> the soup rapidly.
>
> Doing anything else and letting it sit in the danger zone is asking
> for trouble. Doesn't matter what kind of pot it was cooked in, PC or
> otherwise.
>

some of us like to take a walk on the wild side.

your pal,
blake

On Apr 11, 11:25*am, blake murphy > wrote:
> On Fri, 10 Apr 2009 16:29:14 -0600, Christine Dabney wrote:
> > The standard wisdom is that you want to get it out of the danger zone
> > as fast as possible. * And from what I have learned, read, etc.. one
> > of the best ways to do that is to put the pot in a sink full of cold
> > water... Change out the water when it gets warm, and continue doing
> > this til the soup is at a much, much cooler temperature. *Putting ice
> > cubes in the water will help a bit. *You could also just put the soup
> > pot in a *bowl of ice cubes, adding more as necessary, to cool down
> > the soup rapidly.
>
> > Doing anything else and letting it sit in the danger zone is asking
> > for trouble. *Doesn't matter what kind of pot it was cooked in, PC or
> > otherwise. *
>
> some of us like to take a walk on the wild side.

"Holly came from Miami F L A..."
>
> your pal,
> blake

--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

Melba's Jammin' wrote:
> In article >,
> Steve > wrote:
>
>> 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?
>
> Depends on how much you're refrigerating in one container.


I usually put the kettle in the sink and pour the contents
of my ice cube bin around it.
Stir occasionally and the soup/chili/spag sauce cools
quickly to be refrigerated safely.

Alton Brown pours it into various plastic bags and sets the
bags in a picnic cooler
with ice. With my luck, the bags would leak. I like my way
better.

gloria p

blake wrote on Sat, 11 Apr 2009 16:25:31 GMT:

>> The standard wisdom is that you want to get it out of the
>> danger zone as fast as possible. And from what I have
>> learned, read, etc.. one of the best ways to do that is to
>> put the pot in a sink full of cold water... Change out the
>> water when it gets warm, and continue doing this til the soup
>> is at a much, much cooler temperature. Putting ice cubes in
>> the water will help a bit. You could also just put the soup
>> pot in a bowl of ice cubes, adding more as necessary, to
>> cool down the soup rapidly.
>>
>> Doing anything else and letting it sit in the danger zone is
>> asking for trouble. Doesn't matter what kind of pot it was
>> cooked in, PC or otherwise.
>>
> some of us like to take a walk on the wild side.

If you have cooked the soup, there are no bugs in it. Covering the pot
minimizes any chances of new ones getting while cooling and before
freezing. Why worry?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
blake murphy > wrote:

> On Fri, 10 Apr 2009 16:29:14 -0600, Christine Dabney wrote:
>
> > The standard wisdom is that you want to get it out of the danger zone
> > as fast as possible. And from what I have learned, read, etc.. one
> > of the best ways to do that is to put the pot in a sink full of cold
> > water... Change out the water when it gets warm, and continue doing
> > this til the soup is at a much, much cooler temperature. Putting ice
> > cubes in the water will help a bit. You could also just put the soup
> > pot in a bowl of ice cubes, adding more as necessary, to cool down
> > the soup rapidly.
> >
> > Doing anything else and letting it sit in the danger zone is asking
> > for trouble. Doesn't matter what kind of pot it was cooked in, PC or
> > otherwise.
> >
>
> some of us like to take a walk on the wild side.
>
> your pal,
> blake

I let the closed, sealed PC sit on the stove for up to 24 hours to cool
all the time. I've NEVER had a problem with PC'd soups. The only time I
ever had a problem was when I cooked soup in an open stock pot and
refrigerated the pot.

I'll never make that mistake again.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.