Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures.

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Old 13-07-2018, 03:40 PM posted to rec.food.sourdough
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Default semi-hot soups in cold fridge

i've been watching old episodes of Gordon Ramsey's Kitchen Nightmares
(USA edition). More than once I've heard him tear into a chef for
putting "hot" anything into a cold refrigerator. He claims it makes the
item "sour". True?

I put semi-hot soups into the fridge to cool faster. Letting the
soup/whatever cool on the range, then putting in fridge, causes hot item
to spoil sooner, IME.

What say the brethren?

nb

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Old 14-07-2018, 07:14 PM posted to rec.food.sourdough
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Default semi-hot soups in cold fridge

On Fri, 13 Jul 2018 08:40:42 -0600, notbob wrote:

i've been watching old episodes of Gordon Ramsey's Kitchen Nightmares
(USA edition). More than once I've heard him tear into a chef for
putting "hot" anything into a cold refrigerator. He claims it makes the
item "sour". True?

I put semi-hot soups into the fridge to cool faster. Letting the
soup/whatever cool on the range, then putting in fridge, causes hot item
to spoil sooner, IME.

What say the brethren?


It's pretty obvious if you cool it, biological and chemical
reactions will slow down, so it will take longer to sour.
OTOH you will get lots of nasty condensation in your fridge,
unless you cover the soup or whatever.
This is rather OT here ....
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Old 15-07-2018, 04:02 PM posted to rec.food.sourdough
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Default semi-hot soups in cold fridge

On 7/14/2018 12:14 PM, Shadow wrote:

This is rather OT here ....


Yes, I know. I'm using Thunderbird and I thought I deleted my article,
which I admit to posting in the wrong group. 8|

nb
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Old 15-07-2018, 05:17 PM posted to rec.food.sourdough
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Default semi-hot soups in cold fridge

On Sun, 15 Jul 2018 09:02:30 -0600, notbob wrote:

Yes, I know. I'm using Thunderbird and I thought I deleted my article,
which I admit to posting in the wrong group


But still interesting to we foodies; where is the thread actually?

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