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Question about a gumbo..
Posted on 10/14/16 at 12:58 pm
Posted on 10/14/16 at 12:58 pm
I built about a 6 gallon chicken and sausage gumbo yesterday. Got thru with it about 10 last night. Let it cool as much as I could, even put a little ice in it. About 11pm I put it in a spare fridgerator I have. The whole big pot. Went an checked on it this morning and it is still somewhat warm. Like the top of the pot is pretty cool, but the bottom still has some warmth. It's in a fully functioning refrigerator but I guess cause it is so big it hasn't had time to cool. Question- Is this shite gonna be alright to served people tonite or I do I need to be throwing something else together??
This post was edited on 10/14/16 at 12:59 pm
13
Posted on 10/14/16 at 1:01 pm to LSUballs
quote:
Is this shite gonna be alright to served people tonite
Of course. Bring it back to a simmer for a while. It's fine.
Posted on 10/14/16 at 1:25 pm to LSUballs
I'd eat it!
On a side note, I sometimes put ziplocks full of ice in there to cool it down faster.
On a side note, I sometimes put ziplocks full of ice in there to cool it down faster.
Posted on 10/14/16 at 1:29 pm to LSUballs
Leave the lid off, or ajar, next time and I bet it'll cool down better.
If it looks and smells okay, it's okay.
If it looks and smells okay, it's okay.
Posted on 10/14/16 at 1:35 pm to LSUballs
Why wouldn't it be?
Posted on 10/14/16 at 1:37 pm to LSUballs
Posted on 10/14/16 at 1:38 pm to LSUballs
I agree with Otis. I never put the lids on large warm pots of gumbo or other soups etc... Holds the warmth. I think it will be fine. You might want to put some ziploc bags of ice in as suggested, though, until this evening.
Posted on 10/14/16 at 2:00 pm to LSUballs
Why you not axx Paul Allen? He know everything.
Posted on 10/14/16 at 2:51 pm to LSUballs
When I do gumbos for a crowd over 50 people I never try to do it one day or with one pot. Wit 6 gallons I'd do three 2 gallon batches. I'd refrigerate the first 2 the night before and cook the last batch the day of the party while the first 2 are reheating.
Edit...since you did all of 6 gallons of yours yesterday did you refrigerate them in small separate containers? That would have solved the problem.
Edit...since you did all of 6 gallons of yours yesterday did you refrigerate them in small separate containers? That would have solved the problem.
This post was edited on 10/14/16 at 2:54 pm
Posted on 10/14/16 at 3:28 pm to LSUballs
quote:
About 11pm I put it in a spare fridgerator I have. The whole big pot.
Forgot to add:
If you do this again, you might consider dividing the gumbo into two pots to cool more quickly on the stove and in the fridge. I do that when I use my 5 gallon pot. I can combine it all again if need be, but it cools faster that way and I can make room for one in each fridge.
Posted on 10/14/16 at 5:33 pm to LSUballs
I'd be wary about serving something that's been that warm for that long. If it's tainted, you're going to get a lot of people sick.
Listen to the cooling paddle suggestion. When I cook in bulk, I drop the probe thermometer in the pot and set it for 150. When it goes off, the first cooling paddle goes in. Stir every ten minutes or so to keep everything cooling. Within two hours, the second paddle is in and I'm at about room temp, then into the fridge.
The second paddle never thaws completely. From 150 to below 40 in about 2-3 hours. Those things are legit and I never cook large amounts of soups, gumbos, etc. without using them.
Listen to the cooling paddle suggestion. When I cook in bulk, I drop the probe thermometer in the pot and set it for 150. When it goes off, the first cooling paddle goes in. Stir every ten minutes or so to keep everything cooling. Within two hours, the second paddle is in and I'm at about room temp, then into the fridge.
The second paddle never thaws completely. From 150 to below 40 in about 2-3 hours. Those things are legit and I never cook large amounts of soups, gumbos, etc. without using them.
This post was edited on 10/14/16 at 5:35 pm
Posted on 10/15/16 at 7:20 am to LSUballs
Zip locks of ice work well
Posted on 10/15/16 at 1:13 pm to LSUballs
When I was a teenager, my mom tried leaving a pot of gumbo on the porch to cool/keep on a fall night. She put it on the stove to reheat the next day--that soured crap darn near ruined me for life on gumbo! Thank goodness I finally got over the experience
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