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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 1:38 pm to OTIS2
quote:
Leave the lid off, or ajar, next time and I bet it'll cool down better.
Lid was off. I went to look at it this morning expecting it to be cold and it wasn't. That's what got me worried.
quote:
If it looks and smells okay, it's okay.
That's what I'm wanting to hear. If it doesn't smell off I'm going with it.
This post was edited on 10/14/16 at 1:39 pm
Posted on 10/14/16 at 1:40 pm to TigerBait2008
quote:
Why wouldn't it be?
Because of being kept in a warm state for so long. Just being cautious because I'm feeding a lot of people.
Posted on 10/14/16 at 1:43 pm to LSUballs
quote:
Because of being kept in a warm state for so long.
if that were the case people would die eating a brisket cooked for 24 hours
Posted on 10/14/16 at 1:44 pm to CAD703X
He's talking about the temp being in an unsafe range for that long.
Posted on 10/14/16 at 1:45 pm to LSUballs
quote:
Lid was off.
You fine then.
Posted on 10/14/16 at 1:46 pm to LSUballs
Sometimes, when people put a large pot of something in the fridge that is too warm, you can see where it sort of curdles on the top. A friend did that once and it was apparent. Tossed whatever it was. If you don't see that, it's probably fine. Just give it a nice low boil before serving.
Posted on 10/14/16 at 1:46 pm to CAD703X
quote:
people would die eating a brisket cooked for 24 hours
Wrong. The food danger zone is 40-140F. A brisket is kept above those temps on the inside and outside when being cooked.
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 2:03 pm to Count Chocula
quote:
Why you not axx Paul Allen?
Cause the one time I saw him I didn't have an axe handy. I'll be more prepared next time...
Posted on 10/14/16 at 2:30 pm to Gris Gris
quote:
Just give it a nice low boil before serving.
I seem to remember someone advising him of this already...
Posted on 10/14/16 at 2:47 pm to BayouBlitz
Sometimes people like to see supporting opinions, BB. I didn't notice your post. Call me a copy cat or whatever....
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
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