Show  Winter is a great time to make a large kettle of soup to enjoy for lunches or quick evening meals. Preparing a large batch of soup can present a food safety challenge: cooling! One of the leading causes of foodborne illness is the failure to properly cool foods. 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. Rapidly cool soup safelyFollow one of the following options to safely cool your soup. Use ice water bathAn ice water bath is effective for cooling soups. This method helps decrease the food temperature quickly and safely.
Use shallow pansThe smaller the portions, the quicker the cool down.
Use ice in the recipeYou can reduce cooling time by adapting your soup recipe.
Use cooling paddlesThese are more commonly used in a commercial kitchen.
Once cooled to 70°F, by using one of the above rapidly cooling options, you can place the container of soup in the refrigerator. Place on the top shelf. Leave uncovered until cooled to 40°F. Consume or freeze leftovers within 4 days of preparation. Be proactive about cooling soup. When making a large batch of soup, plan ahead for the cooling method you plan to use. Begin your plan by having an accurate food thermometer to keep tabs on the temperature during the cooling process. Reviewed in 2021 - Use drinking water to make ice that will be consumed or used to chill food. - Ice used to chill food or beverages should not be used as an ingredient. - Use a clean, sanitized container and ice scoop to transfer ice from an ice machine to other containers. - Never handle ice with your hands or scoop with a glass. - Do not transport ice in containers that have held raw meat, fish, poultry, or chemicals. Failing to properly cool foods is a leading cause of foodborne illness, follow these guidelines to ensure your batches of soup are cooled safely. The month of January has been declared as National Soup Month. I am not sure where this declaration began, but what better month to enjoy nice hot, wholesome and nutritious soups. Soup has been a popular dish for many years, it is convenient since it can be heated quickly for a meal, it can be served as a side dish or a main meal, it is often thought of as a “comfort food” when we are feeling poorly and most of the time it can be nutritious. Many of us prepare batches of soup on our days off to enjoy during the week at lunchtime or for a quick evening meal. Regardless of when or how often you prepare a batch of soup, it is important to remember a few food safety guidelines, especially cooling. Research has shown us one of the leading causes of foodborne illness is failing to properly cool foods. The Temperature Danger Zone (40 degrees Fahrenheit to 140 degrees F) is where pathogens grow most quickly. Think how hot a fresh pot of soup is once you have finished cooking it. It can take a long time to cool food safely through the Temperature Danger Zone when cooling a large pot of soup, chili, stew or sauce. The soup must cool from 140 degrees F to 70 degrees F in two hours and from 70 degrees F to 40 degrees F in no more than four hours, this is called the two-stage cooling method. In order to do this, it is important to have a food thermometer to measure the temperature of the food as it cools. The best ways to cool food are: Use an ice water bath An ice water bath helps decrease the food temperature quickly and safely.
Use shallow pans The smaller the portions, the faster the food will cool.
Use ice in the recipe Reduce the cooling time by substituting water for ice, adapt your recipe accordingly.
Use cooling paddles or ice wand These are usually found in commercial kitchens, but may be purchased at restaurant supply stores.
A large container of hot contents placed directly into a refrigerator will never cool in a safe amount of time, allowing potential pathogens to grow, even in your refrigerator. It will also raise the internal temperature of your refrigerator. It is also not recommended to leave a hot container on the counter or stove to “cool” by itself. This leaves the food in the Temperature Danger Zone, allowing potential pathogens to grow. Do not rely on the cold of the outdoors to safely cool food, such as sticking containers in the garage or car to safely cool. Michigan State University Extension suggests you plan ahead when preparing batches of soup, chili, stew or sauces. Be prepared with a cooling plan, have extra containers on hand to divide the contents of a large batch into smaller batches. Also, once you have placed your cooled food into the refrigerator or freezer, do not stack it until it is completely cooled. Allow about an inch of space for cool air to circulate and finish the cooling or freezing process before you stack your stash of delicious meals. By having a plan and the right tools, including a food thermometer to monitor temperature, you will be protecting yourself and your family from a potential foodborne illness. Did you find this article useful?What is the cooling procedure for soup?An ice water bath is effective for cooling soups.. Fill a large container or clean sink with ice and a small amount of water.. Place the kettle of soup into the ice bath.. Stir the soup to release heat and aid cooling.. Can you put ice in soup to cool it down?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.
Can you put ice in hot soup?One may add ice to soup, but it would be best not to stir it around so as not to make it melt faster.
How will ice cubes help to cool down some hot soup?Since the soup is still, you have to wait for heat inside the soup to conduct to the surface for it to cool. Ice cubes, on the other hand, have much larger surface of interface with the soup, and if you stir it, the hot soup moves so that all the hot soup can be cooled in short order.
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Ice added to a hot soup for the purpose of cooling it down must be made from what type of water
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