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A Question About Frozen Stock
Posted on 5/5/21 at 8:57 am
Posted on 5/5/21 at 8:57 am
I've been stock piling chicken stock for a 20 gallon jambalaya I am cooking this weekend.
My question is how do you thaw large amounts of stock?
Leaving it out that long doesn't seem safe.
Do I thaw it in the refrigerator? It's separated into containers that hold roughly 16 cups each. How long would it take for a 16 cup block to thaw in the fridge?
My question is how do you thaw large amounts of stock?
Leaving it out that long doesn't seem safe.
Do I thaw it in the refrigerator? It's separated into containers that hold roughly 16 cups each. How long would it take for a 16 cup block to thaw in the fridge?
8
Posted on 5/5/21 at 8:59 am to MorbidTheClown
Heat it up in a crawfish pot or small parts on the stove or microwave
Posted on 5/5/21 at 9:04 am to MorbidTheClown
Put it in the fridge the day before. Should be good to go the next day.
Posted on 5/5/21 at 11:15 am to MorbidTheClown
edited because I read wrong
So, one gallon containers!
Take it out now and slack it in the fridge. It will take 7-10 days to thaw and you probably have another 7-10 days until it needs to be used or discarded (7 according to ServSafe and 10 according to common sense).
quote:
it's in containers that hold about 16 cups
So, one gallon containers!
Take it out now and slack it in the fridge. It will take 7-10 days to thaw and you probably have another 7-10 days until it needs to be used or discarded (7 according to ServSafe and 10 according to common sense).
This post was edited on 5/5/21 at 12:04 pm
Posted on 5/5/21 at 11:23 am to MorbidTheClown
I just take it out the freezer and heat it up to melt it as I'm preparing my trinity and anything else needing cutting, dicing, mincing and that is usually enough time for it to melt and be ready to use when cooking my meal.
You'll be doing a lot of cutting for a 20 gallon jambalaya between chicken and sausage alone, and if you plan on cutting up your own vegetables for the trinity, you'll have plenty of time for the stock to melt and get hot.
You'll be doing a lot of cutting for a 20 gallon jambalaya between chicken and sausage alone, and if you plan on cutting up your own vegetables for the trinity, you'll have plenty of time for the stock to melt and get hot.
Posted on 5/5/21 at 11:29 am to MorbidTheClown
It'll take several days to thaw in the fridge. You could thaw in the sink in water, but with that amount, this method is probably not optimal.
You could heat in large batches on the stove and then return the thawed to the containers until you're ready to use it. That's what I would do one container at a time.
You could heat in large batches on the stove and then return the thawed to the containers until you're ready to use it. That's what I would do one container at a time.
Posted on 5/5/21 at 11:39 am to MorbidTheClown
Just set out on the counter or in the sink. When it thaws out put it in the fridge.
Posted on 5/5/21 at 11:56 am to MorbidTheClown
Microwave each container for about 8 - 10 minutes on defrost. That should thaw enough to get it out of the container and into the pot. By the time the next 10 minutes is up, the first should be melted enough to add the next.
Posted on 5/5/21 at 12:46 pm to LSUGUMBO
thanks for all of the advice. i'm cooking this Friday so, i'm going to have to go with one of the quicker methods. Didn't even think about it until this morning and was like wtf do i do? 
Posted on 5/5/21 at 2:50 pm to MorbidTheClown
I always sous vide my frozen stock back up to temperature. It takes 14 hours, but it's worth it.
Posted on 5/5/21 at 3:01 pm to Abraham H Parnassis
ok
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