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Started By
Message
re: Question about a gumbo..
Posted on 10/14/16 at 2:52 pm to Gris Gris
Posted on 10/14/16 at 2:52 pm to Gris Gris
quote:
Sometimes people like to see supporting opinions, BB. I didn't notice your post. Call me a copy cat or whatever....
Plagiarist?
I kid. It was solid advice both times. Hell, I've left gumbo out all night and tore it up the next day after simmering.
But the chicken may get stringy, and I know how you hate that.
2
Posted on 10/14/16 at 2:54 pm to BayouBlitz
Your advice was noted and appreciated 
But if these people get sick in holding you liable ...
But if these people get sick in holding you liable ...
Posted on 10/14/16 at 3:01 pm to BayouBlitz
quote:
Hell, I've left gumbo out all night and tore it up the next day after simmering.
If I finish it late at night, I leave it out and put it up the next morning. It's always still warm, plus my house temp is rarely above 65-66, cooler if it's Winter.
Yes, I can't stand long stringy chicken pieces that hang off the spoon and burn my chin. Chop that stuff up!
Posted on 10/14/16 at 3:19 pm to LSUballs
quote:
But if these people get sick in holding you liable ..
Hey, at least you can be comforted in the knowledge that misery loves company. You are all in this together.
Posted on 10/14/16 at 3:25 pm to BayouBlitz
He can just blame it on someone else's food.
Posted on 10/14/16 at 3:28 pm to LSUballs
quote:
About 11pm I put it in a spare fridgerator I have. The whole big pot.
Forgot to add:
If you do this again, you might consider dividing the gumbo into two pots to cool more quickly on the stove and in the fridge. I do that when I use my 5 gallon pot. I can combine it all again if need be, but it cools faster that way and I can make room for one in each fridge.
Posted on 10/14/16 at 3:30 pm to Gris Gris
quote:
He can just blame it on someone else's food.
It sounds as though you speak from experience...
Posted on 10/14/16 at 3:32 pm to BayouBlitz
quote:
It sounds as though you speak from experience...
Nada.
Posted on 10/14/16 at 5:33 pm to LSUballs
I'd be wary about serving something that's been that warm for that long. If it's tainted, you're going to get a lot of people sick.
Listen to the cooling paddle suggestion. When I cook in bulk, I drop the probe thermometer in the pot and set it for 150. When it goes off, the first cooling paddle goes in. Stir every ten minutes or so to keep everything cooling. Within two hours, the second paddle is in and I'm at about room temp, then into the fridge.
The second paddle never thaws completely. From 150 to below 40 in about 2-3 hours. Those things are legit and I never cook large amounts of soups, gumbos, etc. without using them.
Listen to the cooling paddle suggestion. When I cook in bulk, I drop the probe thermometer in the pot and set it for 150. When it goes off, the first cooling paddle goes in. Stir every ten minutes or so to keep everything cooling. Within two hours, the second paddle is in and I'm at about room temp, then into the fridge.
The second paddle never thaws completely. From 150 to below 40 in about 2-3 hours. Those things are legit and I never cook large amounts of soups, gumbos, etc. without using them.
This post was edited on 10/14/16 at 5:35 pm
Posted on 10/14/16 at 5:40 pm to TigerstuckinMS
It's fine. Heated and tried a bowl 2 hours ago. Hell of a gumbo. But I will certainly use better cooling methods next time a cook a batch this big.
Eta
Eta
This post was edited on 10/14/16 at 6:03 pm
Posted on 10/14/16 at 11:15 pm to LSUballs
Mr. Balls - Food safety rules say it stayed in a danger zone temperature range for too long.
USDA information
You will be fine, right up to the point where one day you give everyone the screaming shits. That day could be tomorrow, or you could be fine.
Depends on how many of what kind of bacteria are in your gumbo and when they started multiplying.
USDA information
You will be fine, right up to the point where one day you give everyone the screaming shits. That day could be tomorrow, or you could be fine.
Depends on how many of what kind of bacteria are in your gumbo and when they started multiplying.
Posted on 10/15/16 at 1:19 am to LSUballs
Looks damn fine, Mr Balls!!
Posted on 10/15/16 at 5:09 am to Gris Gris
I've worried about the same thing before Balls but never had a problem.
Gris Gris try using hens in your gumbo instead of chickens, it's a much tougher bird that stands up well to longer cooking times. I'll debone them and use the carcass for my stock.
Gris Gris try using hens in your gumbo instead of chickens, it's a much tougher bird that stands up well to longer cooking times. I'll debone them and use the carcass for my stock.
Posted on 10/15/16 at 5:37 am to LSUballs
That is some pretty gumbo.
What kind of pot is that?
What kind of pot is that?
Posted on 10/15/16 at 6:26 am to Darla Hood
That would be the interior of one of these puppies....
Posted on 10/15/16 at 7:04 am to Zach
I agree with storing in smaller containers. Something about one - two gallon sized. It will cool much quicker and yes especially with lids off or half covered. The quicker cooled the better.
Posted on 10/15/16 at 7:20 am to LSUballs
Zip locks of ice work well
Posted on 10/15/16 at 8:00 am to bossflossjr
quote:
That would be the interior of one of these puppies....
That is exactly what it was. Same model, color and everything. Good eye Boss
Posted on 10/15/16 at 8:13 am to LSUballs
Think you will be fine and it looks great. Dividing a pot into 2 for fridge is FTW and IWEI.
Posted on 10/15/16 at 1:13 pm to LSUballs
When I was a teenager, my mom tried leaving a pot of gumbo on the porch to cool/keep on a fall night. She put it on the stove to reheat the next day--that soured crap darn near ruined me for life on gumbo! Thank goodness I finally got over the experience
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