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Message
re: Seafood Gumbo "Shelf life"
Posted on 10/9/12 at 11:07 am to OldSouth
Posted on 10/9/12 at 11:07 am to OldSouth
quote:I was told two reasons:
Why is that
1: Big heat source may raise your fridge's internal temp past the safety point.
2: Cover cools first, creating condensation and a moist environment over the much-longer-to-cool liquid, which in turn favors bacteria growth.
I was told one solution was to break it up into much smaller portions. Food should take no more than two hours to reach fridge temp.
CITWIT does that about sound right?
1
Posted on 10/9/12 at 11:25 am to DoctorTechnical
quote:
1: Big heat source may raise your fridge's internal temp past the safety point.
Is that still true with modern refrigeration?
quote:
2: Cover cools first, creating condensation and a moist environment over the much-longer-to-cool liquid, which in turn favors bacteria growth.
I was told one solution was to break it up into much smaller portions. Food should take no more than two hours to reach fridge temp.
It's a liquid. How would a moist env. affect anything? I really don't know.
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