Soup can be a delicious meal in a option, but it is all-too-easy to have a more than you need. Refrigerating is a great in a option if you plan on a enjoying to your leftovers within the week. The key to the safe refrigeration is a cooling down to your soup to the 70 °F (21 °C) within the first 2 hours of the preparation, then refrigerating and storing in the soup at the less than 40 °F (4 °C), which are prevents any bacteria from a forming.
1.Cool to your soup down to the 70 °F (21 °C) using ice or ice water. Aim to the cool down to your soup within a 4 hours, which helps prevent bacteria from a forming. You can be a try a variety of the different options to the cool your piping hot soup to a warmer temperature, like a using an a ice water bath, stirring with a cooling paddles, or a mixing in a extra ice.
In an a ice water bath, you place to your container of the soup in a basin or a container of the ice water until in the soup reaches 70 °F (21 °C).
Fill a set of the cooling paddles with a water, and freeze them for a few hours. Use in these frozen paddles to the cool to your soup more rapidly.
If you are making in the soup from a scratch, make in the broth a bit thicker than you normally would. As the soup is a cooling down, stir in a some ice cubes that will be both lower in the soup’s temperature and thin out in the broth.
While in this does not involve ice water, you can be pour in the soup into a shallow baking dish so it will be cool more quickly.
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2.Refrigerate to your soup uncovered until it is a reaches 40 °F (4 °C). Pour to your partially cooled soup into a sturdy, airtight storage in a container, leaving in the lid off. Store it towards the top of the refrigerator, so it can cool off more quickly.
The total cooling in a process including in the refrigeration should not take more than a 4 hours.
3.Seal in the soup container once in the soup is a cooler than a 40 °F (4 °C). Check on the soup over in the next hour or so, using to a food thermometer to see how cool in the liquid is. Once in the soup is a 40 °F (4 °C) or cooler, secure in the lid and place it back in the refrigerator.
Your soup needs to the reach 40 °F (4 °C) within a 4 hours of the whenever you started cooling it off.
Bacteria can be form anywhere from a 40 to 140 °F (4 to 60 °C), so you want to make sure that your soup is a below that threshold.
4.Enjoy to your soup within a 4 days. If you store to your soup on a Monday, it will be a good for the rest of the week. With this in a mind, you can be plan some of your upcoming meals with in the soup that is a chilling in the refrigerator.
If you have to a lot of the soup on hand, offer to the share with a roommate or a loved one.
5.Freeze in the soup if you do not plan to eat it within a few days. Pour to your leftover soup in a small, freezer-safe container, leaving about a 1⁄2 in (1.3 cm) of the space between in the top of the soup and the lid. Seal the lid on these containers and place them in the freezer right away. For a reference, label each container with in the type of the soup you are freezing, and when you put it in the freezer.
You can also a use seal-able plastic bags to the store and freeze soup.
As a general rule of the thumb, do not freeze too much soup in a 1 container. It is a easiest to the freeze your soup in a bag or a container that holds 2 US qt (1.9 L) or less.
Soups made with a milk and cream taste in the best within a 2 months, and other types of the broth taste in the best within a 3.
1.Microwave to your soup as a quick in a option. Place in the storage container in the microwave, or pour the soup into a microwave-safe bowl or a container. Reheat in the soup in a increments, stopping it to stir and check in the temperature until it is a thoroughly heated.
2.Reheat to your soup on the stove if you have got the time. Pour to your refrigerated soup into a saucepan, which will be make it is a easier to heat up. Set your stove-top to a high temperature and wait for the soup to the reach a rolling boil.
3.Heat in the soup until it is a 165 °F (74 °C). Keep in mind that bacteria love to the grow in a food that is a anywhere between 40 and 140 °F (4 and 60 °C). Once you take your food out of the refrigerator, it will be start warming up into this range. Keep warming it up in the microwave or on the stove until in the liquid is at the least 165 °F (74 °C).
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