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Stock Safe To Eat Question
Posted on 11/30/20 at 11:44 am
Posted on 11/30/20 at 11:44 am
I made a nice chicken stock the day before Thanksgiving. I strained it, poured it back into the pot, put the lid on and stuck it on the back burner on the very lowest setting. The low fire keeps the pot warm but does not bring the stock to a boil despite the fact the lid on. Is this safe to use in a gumbo? I Googled this question and could not find an answer. The typical question was I left it out to cool and forgot to put it up. Or how long will it keep in the refrigerator. Thanks in advance to anyone that can help me.
4
Posted on 11/30/20 at 11:44 am to Earthquake 88
You'd have to know the temperature. If it stayed above 140 you're good.
Posted on 11/30/20 at 12:26 pm to Earthquake 88
If you don't have immediate, or short term plans for the stock, bag it up and freeze it.
I do this with shrimp, pork, beef, crab, fish, chicken and turkey stocks all the time. I have one shelf in my 27 cu. ft. freezer with nothing but stocks on it.
I do this with shrimp, pork, beef, crab, fish, chicken and turkey stocks all the time. I have one shelf in my 27 cu. ft. freezer with nothing but stocks on it.
Posted on 11/30/20 at 12:41 pm to Earthquake 88
Make sure it's cooled before bagging it and freezing it
Posted on 11/30/20 at 12:48 pm to Earthquake 88
How long was the stock sitting on the stove with the stove turned off?
Posted on 11/30/20 at 12:49 pm to Bestbank Tiger
I don’t have a clue. I guess the wise thing to do would be to stick a temperature probe down in the stock. Whatever it reads it’s probably been that same temperature since Friday. Steam comes out when I open the pot but it’s nowhere near a boil.
I wasn’t going to freeze the stock I was going to use it for some gumbo today. I have leftover turkey that I smoked and I think smoked turkey is good for 4 days so I was going to make gumbo. I should have made it Saturday or Sunday but something came up.
I wasn’t going to freeze the stock I was going to use it for some gumbo today. I have leftover turkey that I smoked and I think smoked turkey is good for 4 days so I was going to make gumbo. I should have made it Saturday or Sunday but something came up.
Posted on 11/30/20 at 2:12 pm to Ryan3232
quote:
How long was the stock sitting on the stove with the stove turned off?
I’m sorry I missed your question. It’s been on the back burner of my gas stove on low since Wednesday night. The back right burner has a very low setting so it’s not been turned off.
Posted on 11/30/20 at 2:37 pm to Earthquake 88
You've had stock sitting on your stove while the stove was on for 5 straight days?
but why?
Did you leave town and forget about it?
but why?
Did you leave town and forget about it?
Posted on 11/30/20 at 2:37 pm to Earthquake 88
You need a crock pot
Posted on 11/30/20 at 2:59 pm to Ash Williams
quote:
You've had stock sitting on your stove while the stove was on for 5 straight days? Did you leave town and forget about it?
Wife left it in a big stock pot with the lid on and we went out of town. The pot is half full of stock. No bones just stock I made then strained. I had asked to let it cool down and freeze it but obviously that did not happen. I stuck a temperature gauge in there and it read 160 degrees.
This post was edited on 11/30/20 at 3:07 pm
Posted on 11/30/20 at 3:29 pm to Earthquake 88
Did it reduce over those 5 days? If so, it may not have been at 160 the whole time. Regardless, I would toss it.
Posted on 11/30/20 at 3:53 pm to Gris Gris
quote:
Regardless, I would toss it.
No shite. It's fricking chicken stock, not a whole prime rib.
Is it worth possibly you and your family getting sick because you used $2 worth of chicken stock????
Posted on 11/30/20 at 9:05 pm to Gris Gris
quote:
Regardless, I would toss it.
Probably the right call for quality reasons.
There are two sources of danger - bacteria and waste products created by bacteria.
If something is in the freezer the clock stops (bacteria don't reproduce or consume the food and produce waste). If it's stored at 40 or below, bacterial activity slows dramatically which is why food lasts in the fridge but not forever.
Above 140 and bacteria either die or go into a cocoon and don't do anything.
40 to 140 (and especially 70 to 140) is the danger zone. You want food to spend as little time as possible there.
Posted on 12/1/20 at 8:16 pm to Bestbank Tiger
quote:
If something is in the freezer the clock stops (bacteria don't reproduce or consume the food and produce waste). If it's stored at 40 or below, bacterial activity slows dramatically which is why food lasts in the fridge but not forever. Above 140 and bacteria either die or go into a cocoon and don't do anything. 40 to 140 (and especially 70 to 140) is the danger zone. You want food to spend as little time as possible there.
Thanks and this is where I was headed with this. I sell import lumber for a living. My biggest customer base is the Vietnamese millwork shops in Baton Rouge. Several years ago one of my Vietnamese customers told me his family keeps stocks going on the stove indefinitely until they are away from the house say on an extended vacation. He called it a perpetual stock. I was curious if it’s safe. Obviously it hasn’t killed he or his family. He went on to say in Vietnam they keep stocks going for years. I’m assuming from lack of refrigeration and without clarification I would think they would routinely discard old bones and throw new ones in. I went ahead and used the stock and it did not make me sick.
This post was edited on 12/1/20 at 8:26 pm
Posted on 12/2/20 at 2:36 am to Earthquake 88
Not the craziest food situation I’ve read but pretty bizarre.
There is some famous burger joint I saw on tv(probably DDD) that fries their patties. And apparently have been using the same pot of grease since the place opened in early 1900s. Just adding to it and never tossing it out. Even went as far to have armed guards transport the grease pot to their new location from their old location.
There are just some things that may be safe, but they just don’t sound very appetizing at all, and I’d steer clear of.
There is some famous burger joint I saw on tv(probably DDD) that fries their patties. And apparently have been using the same pot of grease since the place opened in early 1900s. Just adding to it and never tossing it out. Even went as far to have armed guards transport the grease pot to their new location from their old location.
There are just some things that may be safe, but they just don’t sound very appetizing at all, and I’d steer clear of.
Posted on 12/2/20 at 8:55 am to Earthquake 88
Overnight, yes its ok to use as long as you boil it for a while.
5 days, nope. and I will eat some really old food.
5 days, nope. and I will eat some really old food.
Posted on 12/2/20 at 5:49 pm to Emteein
quote:
There is some famous burger joint I saw on tv(probably DDD) that fries their patties. And apparently have been using the same pot of grease since the place opened in early 1900s.
That’s Dyer's Burgers in Memphis. Looks nasty as hell but they say they are great.
Edit to say the grease looks nasty not the burgers.
This post was edited on 12/2/20 at 5:51 pm
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