Storing Hot Soup Audio Cooking Class: Play Now | Play in Popup | Download

Chef Barb describes why and how to cool and properly store a large pot of soup for Chana in Brooklyn. Chana’s soup, prepared for her own food business, spoiled in just two days time. We’re sorry that happened to you….but it’s happened to us all. Listen now and learn best practices for storing soup in a commercial or home kitchen.

Some additional tips for the home cook follow.

Q: Why do we cool food before placing in the refrigerator?
A: Placing hot food in the refrigerator raised the temperature inside the refrigerator and may increase the temperature so much so that bacteria can grow. Also, the hot or warm food will flavor (smell up!) other foods. In addition, condensation will form and impact not only the food you are cooling, but nearby items too. Remember, your goal is always to cool your hot foods as quickly as possible to get them out of the warm air, and into the refrigerator.

Q: Why do cover our foods when storing in the the refrigerator?
A: Always cover your food before placing it the refrigerator to: keep the odor of your foods from mixing and to prevent the food from drying out by the de-humidified air. Once removed from the refigerator your food will not only stay cooler longer but it will stay put if you trip over the dog!

Here is a link to a recent article with a good introduction to food safety issues: Is your meat safe? Tips for handling food

In response to your question, Chana, ChefsLine will conduct a survey of our chefs to get recommendations for the best brands of appliance thermometers for commercial and at-home use. Stay tuned!