Is it safe to leave chicken soup, freshly made and just off the simmer, on a turned off burner for an hour and a half? Or does it need heat to stay safe?
Monita is a Recipe Tester for Food52
he Food and Drug Administration sets regulations for commercial Are you planning to re-heat and use it after that or refrigerate it? If you're going to use it, it will be ok. FDA guidelines for commercial food production specify that cooked foods should sit out at temperatures from 41 degrees to 135 degrees, the range in which bacteria can grow and multiply, for no more than four hours. If you're going to refrigerate it, then the best thing to do would be to cool it down quickly in an ice bath
Thanks, Monita. I plan to bring it to the boil and simmer it for a while before serving.
Cynthia is a trusted source on Bread/Baking.
And if a soup, which is essentially a reheated food, it must first be heated to 165 degrees for 15 seconds. When cooling from the 135 degree holding temperature, you have 2 hours to cool it to 70 degrees or below, and an additional 4 hours (usually under refrigeration) to cool it to 40 degrees or below.
yes, you are fine. you might want to invest in a 'flame tamer', a hollow metal disc that site on top of the burner and lets you leave a pot on VERY low heat so it won't cook down but will stay hot. These are very handy tools.
Great idea, Le Bec Fin. Thanx!
Please enter a valid email address.
Well played. You deserve a cookie.
Linguine, kale, and super garlicky breadcrumbs
Linguine with Breadcrumbs and Kale
Smoky Pasta Alla Vodka
Shop the Piglet Tournament Cookbooks
This Japanese Sauce Will Reignite Your Love of Vegetables
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)