How Long to Cool Soup Before Refrigerating?

The food danger zone is that place between 40 and 140 °F where pathogens grow most quickly. It can take a long time to get through the danger zone when cooling a large batch of chili, soup or stew. The soup must cool from 140 to 70 °F in 2 hours and from 70 to 40 °F in no more than 4 hours.

Does soup need to cool before refrigerating?

Myth: Hot food will spoil if refrigerated before cooling to room temperature. Facts: Just the opposite. Give your fridge some credit.

How long after making soup can you put it in the fridge?

The rule of thumb is no more than two hours — one hour if the temperature is 90 degrees or above. If you leave it out longer, there’s a potential for bacteria growth and multiplying — especially with meats and poultry. Reach that two hours, and you’ve reached the bacterial-growth danger zone.

What happens if you put hot soup in the fridge?

It’s the second law of thermodynamics at work: Heat will always flow from hot to cold. Placing hot soup into a cold environment means that heat transfers to cooler objects in the fridge, such as milk, meat, or cheese, potentially warming them to an unsafe temperature.

How long can hot soup sit out before refrigerating?

For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than two hours. Don’t put a large pot of hot soup directly into your refrigerator.

Can you put hot food straight in the fridge?

If you have cooked food that you will not serve immediately, chill it down as quickly as possible and then put it in the fridge. Harmful bacteria can grow in food that is left to chill slowly. Avoid cooking large quantities of food in advance, unless you need to.

How do you cool down soup quickly?

Use an ice water bath. An ice water bath helps decrease the food temperature quickly and safely. Fill a large container or clean sink with ice and just a small amount of water. Place your kettle of soup, chili, stew or sauce into the ice bath. Stir the soup, chili, stew or sauce to speed the cooling process.

Is vegetable soup OK if left out overnight?

According the expert McGee consulted, soup or stock left to cool overnight, then reboiled for 10 minutes and properly refrigerated in the morning is still safe to eat because it isn’t cool long enough for the bacteria to germinate and reproduce up to dangerous levels.

Is it OK to leave chicken soup out overnight?

Soup or stew left out for more than two hours (including overnight) should be discarded according to the USDA. Even if you reheat it to kill bacteria, there may be toxins made by the bacteria, which reheating can’t destroy. This applies to all soups and stews, with or without meat.

Can you put soup in the fridge?

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

What are safe methods for cooling food?

  • Ice-water bath and frequently stirring the food.
  • Adding ice as an ingredient (if water is an ingredient).
  • Blast or tumble chiller.
  • Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.

Can reheat soup left out overnight?

Reheating food may not make it safe. If food is left out too long, some bacteria, such as staphylococcus aureus (staph), can form a heat-resistant toxin that cooking can’t destroy. One of the most common sources of staph bacteria is the human body.

How do you store soup after cooking?

If you’re using a storage container, first ladle the desired amount of soup into the container. Then, place a layer of Glad® Press’n Seal® directly on top of the soup to create an airtight barrier. Finally, put the lid on the container and make sure it’s tightly sealed before storing it in your fridge.

Why should you never put hot food in a fridge?

Dangerous bacterial growth occurs between 41 and 135 degrees F. This spectrum is known as the danger zone for foods. Potentially harmful bacteria grows most rapidly at these temperatures. Placing large batches of hot foods in the fridge can raise the temperature of the fridge into this danger zone.

Why does soup take so long to cool?

The problem with a large vessel is a larger volume (heat) to surface ratio. This causes it to cool more slowly. Break the soup down into smaller (like 1-4 quart) covered non-insulated containers before placing in fridge.

Why did my soup turn sour?

A lot of types of bacteria (and sometimes other microbes) produce waste products that can taste “sour.” And soup/stock is a good growth medium for microbes, which is why most food safety organizations recommend only keeping soup for 3-4 days in the fridge.

How do you store homemade soup in the fridge?

One way to store soup is in a sealed container. If you plan on storing it in the fridge, fill the container with soup. Then, place in an ice bath so that the water comes just below the lid line. The container should be completely cool before you transfer it to the fridge.

How should food workers cool the soup?

Add ice as an ingredient to food or stir liquid foods with an ice paddle. Placing ice or an ice paddle in food will drop its temperature quickly. Use blast chillers and tumblers to cool food to refrigeration temperatures.

How long can I leave chicken broth out to cool?

No matter how tempted you may be or how many times you’ve dodged the bullet, you can’t save broth that sat at room temperature for more than two hours. Remember: Broth is cheap, and toxins are vicious.

Is it OK to put warm food in the freezer?

Probably the most important step of freezing food is to cool it down before freezing it. Under no circumstances should you ever put something that’s still hot, or even warm, in your freezer. For one, it will heat up your freezer and possibly thaw out items around it which is very unsafe.

Can you put hot soup in a glass jar?

Avoid adding steaming hot liquid to the mason jar. Instead, allow the soup or stew to cool slightly before adding to the jar.

What temperature should soup be reheated?

The desired cooking temperature of soup from a food safety standpoint is 165°F – but to be sure – soups can be cooked to near boiling temperature (212°F).

How do you cool a stock properly?

One way to do this is to chill the stock in shallow, uncovered containers — less than 3-1/2 inches is good. In a deeper container, the stock would stay in the danger zone for hours. A faster, more efficient way to cool stock quickly is to use an ice bath.

What is the 2 step rule for cooling hot foods?

The general rule for cooling food is to use the two-stage cooling method. This method involves cooling the food to 21°C in less than two hours, then further decreasing this temperature to 5°C within four hours.

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Written by Lindy Valdez

I specialize in food and product photography, recipe development, testing, and editing. My passion is health and nutrition and I am well-versed in all types of diets, which, combined with my food styling and photography expertise, helps me to create unique recipes and photos. I draw inspiration from my extensive knowledge of world cuisines and try to tell a story with every image. I am a best-selling cookbook author and I have also edited, styled and photographed cookbooks for other publishers and authors.

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