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How long does gumbo stay good before refrigerating?
Posted on 9/5/11 at 3:31 am
Posted on 9/5/11 at 3:31 am
Made a pot of chicken and sausage gumbo last night - was too hot to put into refrigerator at 9 pm without raising fridge temp. Left out intending to put in at 11 pm or midnight, forgot and put in fridge at 330 am. Gumbo lukewarm to room temp.
Is it still good or did I waste it?
TIA.
Is it still good or did I waste it?
TIA.
Posted on 9/5/11 at 3:33 am to Captain Want
If it doesn't smell bad it's still good. If you're worried, put it back on the stove and bring it to a low simmer for about 10 minutes and you'll kill anything swimming around.
Posted on 9/5/11 at 4:30 am to Captain Want
I usually leave mine on the stove and put it in the fridge when I get up to use the bathroom during the night. I've never had it go bad or get me sick
Posted on 9/5/11 at 4:38 am to Captain Want
I've let mine cool longer than that. It's always fine.
Posted on 9/5/11 at 8:55 am to Captain Want
It's fine sitting overnight.
And it'll be even better tonight after it being in the ice box for 12 hrs
And it'll be even better tonight after it being in the ice box for 12 hrs
Posted on 9/5/11 at 9:01 am to SaDaTayMoses
gumbo may be one of the only foods that is actually better the next day as leftovers ... that and cold pizza ..
Posted on 9/5/11 at 9:08 am to Captain Want
If you put it into fridge without a lid on top it should be okay(do the smell test though). In the future in order to cool down large pots of hot liquids, fill one of your sinks with water and ice, and stir the stuff every once in a while, this is the method in the business.
Posted on 9/5/11 at 9:33 am to CITWTT
It will be fine. I left mine out on the stove Sat for the game longer than that and had a bowl when i was wasted after the game.
Posted on 9/5/11 at 12:00 pm to lsumailman61
Another good cooling method is to freeze water in old 2 liter bottles and place those into the pot. The problem is cooling the middle, and that seems to help.
Posted on 9/5/11 at 12:10 pm to CITWTT
quote:
In the future in order to cool down large pots of hot liquids, fill one of your sinks with water and ice, and stir the stuff every once in a while, this is the method in the business.
I saw this on Restaurant Impossible.
There is a safe temperature zone and you only have a certain window of time below 140 and above 39 (not sure if exactly right).
So, if you were in a restaurant you'd have to throw it out.
If its me at home, I eat it.
Posted on 9/5/11 at 12:21 pm to Tigertown in ATL
The reason to do it is exactly what you stated, but the reason that it will spoil if put away hot and covered is that the steam will condense off the top and fall back into the hot liquid below, the cooling process is only going on at the exterior of the pot SLOWLY. The condensate adds a third temp to the equation, and things go kaboom.
Posted on 9/5/11 at 12:55 pm to Captain Want
I leave mine out overnight and put it in the fridge the next morning. I've never been sick.
Posted on 9/5/11 at 1:06 pm to CITWTT
quote:
In the future in order to cool down large pots of hot liquids, fill one of your sinks with water and ice, and stir the stuff every once in a while, this is the method in the business.
I do this a lot when I'm in a hurry for things to cool a bit faster. I don't do it with gumbo because my pots are so big and heavy that I have a hard time moving them and sometimes have to put half in another pot to cool just so I can carry them to the fridges to get them in.
I know folks who put ziploc bags of ice in the middle of a pot sort of like the frozen liter bottles, but several have spoiled theirs that way, so be careful about that.
I never put the lid on the gumbo when I put it in the fridge for the first time.
Posted on 9/5/11 at 1:26 pm to Gris Gris
Gris my notion of big starts at a twenty quart stock pot, and goes up exponentially from there. If I had the money for it my kitchen would be the envy of a few four stars.
Posted on 9/5/11 at 1:44 pm to CITWTT
CIT, I can't lift any bigger than a 20 quart, so I usually have a 20 and a 16 going at the same time and sometimes a few 12s in addition once the roux is done. That's as much as I can manage indoors at one time.
Posted on 9/5/11 at 1:49 pm to Gris Gris
quote:cwit mentioned kitchens, did you ever finish yours? We finally moved in, about a month ago...
Gris Gris
This post was edited on 9/5/11 at 1:59 pm
Posted on 9/5/11 at 2:04 pm to Ole Geauxt
Well, the kitchen is sort of finished, but they won't punch it until they finish with the rest of the house. Have to use the kitchen to store boxes from other rooms. It's like moving and not being able to unpack. Only one room in the house doesn't have furniture stacked in the middle and/or boxes stacked up. I can cook. I just can't find a lot of things. I should have moved out, but I don't think this is going to end any time soon and it started at the beginning of March.
Posted on 9/5/11 at 2:08 pm to Gris Gris
quote:ms. geauxt was ticked, when I found the pots and pans..
I just can't find a lot of things
quote:middle for us..
beginning of March.
Posted on 9/5/11 at 2:12 pm to Ole Geauxt
Glad you're back in. Even the things back in cabinets aren't where they were and it's driving me nuts. I'm grabbing for things in the wrong places. I need to take a chill pill, daily.
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