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How long does gumbo stay good before refrigerating?

Posted on 9/5/11 at 3:31 am
Posted by Captain Want
Member since Nov 2009
2153 posts
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.
Posted by jeepfreak
Back in the BR
Member since Oct 2003
19433 posts
Posted on 9/5/11 at 3:33 am to
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 by SW2SCLA
We all float down here
Member since Feb 2009
22803 posts
Posted on 9/5/11 at 4:30 am to
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 by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47329 posts
Posted on 9/5/11 at 4:38 am to
I've let mine cool longer than that. It's always fine.
Posted by Captain Want
Member since Nov 2009
2153 posts
Posted on 9/5/11 at 6:53 am to
Thanks guys.
Posted by SaDaTayMoses
Member since Oct 2005
4317 posts
Posted on 9/5/11 at 8:55 am to
It's fine sitting overnight.
And it'll be even better tonight after it being in the ice box for 12 hrs
Posted by TigahRag
Sorting Out OT BS Since 2005
Member since May 2005
132775 posts
Posted on 9/5/11 at 9:01 am to
gumbo may be one of the only foods that is actually better the next day as leftovers ... that and cold pizza ..
Posted by CITWTT
baton rouge
Member since Sep 2005
31765 posts
Posted on 9/5/11 at 9:08 am to
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 by lsumailman61
Gulf Shores
Member since Oct 2006
7569 posts
Posted on 9/5/11 at 9:33 am to
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 by dpd901
South Louisiana
Member since Apr 2011
7504 posts
Posted on 9/5/11 at 12:00 pm to
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 by Tigertown in ATL
Georgia foothills
Member since Sep 2009
29117 posts
Posted on 9/5/11 at 12:10 pm to
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 by CITWTT
baton rouge
Member since Sep 2005
31765 posts
Posted on 9/5/11 at 12:21 pm to
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 by Lucky Pierre
Member since Oct 2009
463 posts
Posted on 9/5/11 at 12:55 pm to
I leave mine out overnight and put it in the fridge the next morning. I've never been sick.
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47329 posts
Posted on 9/5/11 at 1:06 pm to
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 by CITWTT
baton rouge
Member since Sep 2005
31765 posts
Posted on 9/5/11 at 1:26 pm to
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 by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47329 posts
Posted on 9/5/11 at 1:44 pm to
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 by Ole Geauxt
KnowLa.
Member since Dec 2007
50880 posts
Posted on 9/5/11 at 1:49 pm to
quote:

Gris Gris
cwit mentioned kitchens, did you ever finish yours? We finally moved in, about a month ago...
This post was edited on 9/5/11 at 1:59 pm
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47329 posts
Posted on 9/5/11 at 2:04 pm to
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 by Ole Geauxt
KnowLa.
Member since Dec 2007
50880 posts
Posted on 9/5/11 at 2:08 pm to
quote:

I just can't find a lot of things
ms. geauxt was ticked, when I found the pots and pans..
quote:

beginning of March.
middle for us..
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47329 posts
Posted on 9/5/11 at 2:12 pm to
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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