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Message
Need Gumbo Advice
Posted on 12/6/17 at 7:27 pm
Posted on 12/6/17 at 7:27 pm
Cooked about 4 gallons to bring to our office Open house tomorrow. It is still on the stove and warm.
Do I leave it out all night or try to refrigerate it and heat up in the morning? Will it go bad if put in fridge while warm?
TIA
Do I leave it out all night or try to refrigerate it and heat up in the morning? Will it go bad if put in fridge while warm?
TIA
8
Posted on 12/6/17 at 7:28 pm to novabill
what kind of gumbo? does it have any seafood in it?
Posted on 12/6/17 at 7:36 pm to novabill
Making mine now and plan on putting the whole pot outside tonight due to the perfect weather...same as my frig
Posted on 12/6/17 at 7:37 pm to novabill
If you divide some in smaller pots, they will cool faster so you can get it all in the fridge overnight.
Posted on 12/6/17 at 7:40 pm to novabill
quote:
Do I leave it out all night or try to refrigerate it and heat up in the morning? Will it go bad if put in fridge while warm?
Don't leave it out. Put the pot in the sink in an ice water bath. It will cool down enough to put in the fridge.
Posted on 12/6/17 at 9:18 pm to novabill
Don't understand... if it's warm, and you want it cold, it's somehow got to get from warm to cold, so why can't you put a warm gumbo or anything else in a cold fridge/freezer/ice chest?
Posted on 12/7/17 at 5:48 am to novabill
Put it in the fridge warm and stir every hour for 3 hours.
Posted on 12/7/17 at 10:30 am to novabill
Think surface area exposed to cooling medium. Water cools faster than air. Metal conducts while plastic insulates. In the world of HAACP CYA production/chilling logs in big corporate kitchens, ice baths & wide/shallow containers as previously described are regularly used, as well as chilling wands.
Since chilling wands haven't been described here yet...you could buy some, make some, or fake some.
They are containers filled with water and capped/sealed shut, which are then frozen for the purpose of chilling hot liquids from inside the vessel in which they're being cooled.
Water bottles might work if you're OK with freezing that plastic and touching it to food you want to eat. Otherwise, lexan, BPA free plastic, or other NSF plastic. In a pinch, you could fill zip bags with ice cubes and use them the same way.
It's smartest to bring your gumbo to a boil for a couple minutes to be safe. Oh, and if you see bubbles on the surface before rethermalizing, ditch it.
Chilling wand...
Since chilling wands haven't been described here yet...you could buy some, make some, or fake some.
They are containers filled with water and capped/sealed shut, which are then frozen for the purpose of chilling hot liquids from inside the vessel in which they're being cooled.
Water bottles might work if you're OK with freezing that plastic and touching it to food you want to eat. Otherwise, lexan, BPA free plastic, or other NSF plastic. In a pinch, you could fill zip bags with ice cubes and use them the same way.
It's smartest to bring your gumbo to a boil for a couple minutes to be safe. Oh, and if you see bubbles on the surface before rethermalizing, ditch it.
Chilling wand...
This post was edited on 12/7/17 at 10:33 am
Posted on 12/7/17 at 6:03 pm to novabill
How did your gumbo turn out today?
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