Leaving chicken soup out overnight....
- trolley Jan 17, 2010 07:43 PM
I just made some chicken soup but it's too hot to put in the refrigerator. Can i leave it out overnight? My kitchen is not too cold nor warm. I live in Socal so I don't have the option of putting it outside.
The food-safety police will arrest me, but I've left soups out overnight many times with no ill consequence. Just be sure to bring it to a good boil again before you serve.
I don't think I am at all cautious w/r/t food but that is really dangerous and I caution you against it. Holding soup a temp between quite hot and refrigerated encourages all sorts of nasty things to grow in it. Please take dmd's advice, get it chilled down and then into the fridger!
FWIW. This came up on another thread. I've seen my FIL do this countless times with no ill effects.
The secret, so they say, is to make sure the soup is simmering and put the lid on it. If it's a tight fitting lid, it'll sterilize the inside and keep the cooties out.
I've done this the last few times I've had a large pot on the stove and all has been well.
Place the whole pot in the ice-water bath in your sink. Stir occasionally. When it's cool enough, put it in the fridge.
The time the soup spends going from boiling to cold should be as brief as possible. You want to get the soup out of the "danger zone" between 40 and 140 degrees fahrenheit. That's the "zone" in which bacteria proliferate most rapidly.
Chicken soup's like a petri dish. I'd keep it from blossoming -- especially if your baby's going to eat it.