Should I Throw it Out?
Ann Chovy
soup: I used free-range chicken pieces (mainly backs), roasted the pieces
to golden brown in the oven (in the soup pot) before adding water and
veggies to the pot and cooking on the stove top, cut the veggies into
smaller pieces, added *more* veggies than I had the first time. This method
made the most delicious, darker, rich-tasting broth! I cooked the matzo
balls to perfection in salted water and added them to the soup.
I left the soup on the stove to cool several hours and was going to put it
in the refrigerator before going to bed. I woke up this morning and
realized I left the soup out all night -- a good 8 hours after it was cool
enough to put in the 'fridge.
Should I throw it out?
AC
food4t...@my-deja.com
"Ann Chovy" <ach...@go.com> wrote:
>I woke up this morning and
> realized I left the soup out all night -- a good 8 hours
> Should I throw it out?
Hmmm..this is a tricky one. Was it covered? First of all, smell it.
Does it smell "sour" or "off". If not, then return the stock to the
fire, and bring it to a rolling boil. Continue to boil for a few
minutes, and then simmer a while. Smell it again. If it smells fresh,
it's most probably ok. I don't see a need to panic or be paranoid. My
Mom often left food out all night and reheated it the next day.
ALthough I *don't* approve of this method, we turned out ok and nobody
got ill from it!
Sent via Deja.com
http://www.deja.com/
zxcvbob
It's probably OK; especially if it was covered all night after having
been boiled.
If you are worried about it, bring the soup to a hard boil and boil it
for 10 minutes. This will probably distroy the matzo balls but it will
kill any germs that might be in the soup. It is still possible that the
soup has grown a nice culture of staphococcus (sp?) and will still make
you sick after you boil it and kill the germs (from residual toxin) but
that is very unlikely.
I often leave stock simmering all night. I also sometimes leave soup
out all night if it has just finished boiling with a cover on the pot.
I've never gotten sick from it. YMMV.
Best regards,
Bob
Jack Schidt
"Ann Chovy" <ach...@go.com> wrote in message
news:3a6b1...@news.pacifier.com...
yep. the bacteria love protein. You'll get a mild case of
the runs if you eat it.
Jack Safe
Janine
I agree. It would break my heart, but I'd definitely pitch it.
Janine
Gary O.
Yes. While chicken soup forms chemical compunds which aid in fighting
cold symptoms and other ailments and many nutrients, it cannot do
wonders. An analogy: would you eat penicillin if it contained dirt,
thinking that it would kill the germs?
BTW, I don't know about Jewish cooking, but chicken broth generally is
not browned.
Gary O.
trac...@pacbell.net
Ann Chovy
>
> AC
Okay, from the posts I've seen it's a tie:
2 *keep* (and reboil the soup and refrigerate -- which I just did)
2 *toss* (not worth the risk of unspeakable consequences)
Someone please break the tie.
AC
Damsel in dis Dress
>Okay, from the posts I've seen it's a tie:
>
>2 *keep* (and reboil the soup and refrigerate -- which I just did)
>2 *toss* (not worth the risk of unspeakable consequences)
>
>Someone please break the tie.
I wouldn't serve it. Nope, no way, no how.
Damsel
>--
Damsel's Edible Complex:
http://home.att.net/~edible-complex/
Culinary FAQs, RFC Cook-Ins, Heirloom Recipes
Ann Chovy
Gary O. <trac...@pacbell.net> wrote in message
news:uzZrOkPR+5j2Lo...@4ax.com...
That's it: 3 votes to toss it, 2 to reboil and keep it. Farewell, dear
soup.
> BTW, I don't know about Jewish cooking, but chicken broth generally is
> not browned.
I agree it's not 'traditional' in Jewish cooking to brown the chicken pieces
first, but I think it did a lot to improve the flavor of the broth. (And,
besides, I wasn't going to serve it to my rabbi.)
AC
Ellen Smith
LOL...and here I was gonna say to go ahead and eat it. LOL. But then my
kitchen is a frigid 50 degrees at night so I don't worry too much about
things going "off" on me.
Ellen
DJKathyA or John
Cheers! DJKathyA :0)
food4t...@my-deja.com
lol--poor Ann! Anyway--you may be better off chalking it up to loss
and starting fresh. BTW--you do know you must cool the stock or soup
before refrigeration...yes? The quickest way is to place the pot (or
better yet, a flat metal pan) in an ice water bath in the sink. Stir
to cool it down. Better luck next time.
Mary Lucy
~It's more
important what's in your heart, than how you look~
Curly Sue
>I left the soup on the stove to cool several hours and was going to put it
>in the refrigerator before going to bed. I woke up this morning and
>realized I left the soup out all night -- a good 8 hours after it was cool
>enough to put in the 'fridge.
Being incurably absent-minded, I set a kitchen timer for almost
everything I do around the house when there's the danger that I'd lose
track of time... not only cooling foods but when I put water on to
boil for pasta or vegetables, after I pour a cup of tea, and when I
put *anything* on to cook then walk away.
(I also use a reminder program on my computer to remind me of things
such as tv programs I want to watch, when the meter reader is coming,
when to take care of the furnace, to use my exercise rider, garbage
night, calling friends, and even rotating my couch cushions :>)
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport dotnet
Cat
> 2 *keep* (and reboil the soup and refrigerate -- which I just did)
> 2 *toss* (not worth the risk of unspeakable consequences)
>
> Someone please break the tie.
Feed it to someone you dislike. Wait three hours and decide after that?
Just a thought.
:->
Cat
--
The Cat House
http://www.feline.org
Phone+Fax: 877.278.8075
Cat
> Being incurably absent-minded, I set a kitchen timer for almost
> everything I do around the house when there's the danger that I'd lose
> track of time... not only cooling foods but when I put water on to
> boil for pasta or vegetables, after I pour a cup of tea, and when I
> put *anything* on to cook then walk away.
>
> (I also use a reminder program on my computer to remind me of things
> such as tv programs I want to watch, when the meter reader is coming,
> when to take care of the furnace, to use my exercise rider, garbage
> night, calling friends, and even rotating my couch cushions :>)
Wow! You sound like me! I have two timers on the oven, and I use them
both constantly, whether it's for a bleach soak in the laundry room or
soaking salad greens in the kitchen.
I use a marker and mark the date on anything I open in the fridge, so I
know when to throw it out. (Just how long is a jar of spaghetti sauce
good for, anyway, once it's been opened? BTW.)
I also have SO many programs set up with my satellite system to just
automatically come on. Wednesdays are the worst (erhm, best?) with me
walking in the door to "Babylon 5" turning on, then "Good Eats" at some
point, "South Park" and finally "The Daily Show". I don't even really
use the remote anymore. My TV just *knows*...
Damn but that's scary, come to think of it. :)
Whoops timer just went off! Time to go take off the stock I'm boiling
and rinse off the salad greens!
Cat
Melba's Jammin'
wrote:
(snip)
> I left the soup on the stove to cool several hours and was going to put
> it
> in the refrigerator before going to bed. I woke up this morning and
> realized I left the soup out all night -- a good 8 hours after it was
> cool
> enough to put in the 'fridge.
>
> Should I throw it out?
>
> AC
Truth? I wouldn't. I'd skim off whatever fat might have solidified,
bring it all to a boil, simmer for about 5 minutes, cool it, put it in
the fridge (in my case, the garage) for the fat to harden, remove the
fat, and then package the broth/soup for storage -- or eat it. JMO.
Barb
"Are we going to measure, or are we going to cook?" --Mimi Sheraton
TackneyNY
a deli/catering place that served fresh soup.
If any of the people at night left anything out overnight it was tossed. It
may smell okay but that doesn't mean anything when it comes to food safety.
We didn't know if the person who ate it had a compromised immune system like
the elderly, children, people who had transplants or anything that can cause
this problem. The owner of the place used to tell us "if in doubt throw it
out".
Donna
> I woke up this morning and
>> realized I left the soup out all night -- a good 8 hours after it was
>> cool
>> enough to put in the 'fridge.
I adopted an American hero!
http://hometown.aol.com/tackneyny/brooklyntovietnamMIA.html
Never Forget our American POW/MIA Soldiers
Felice Friese
> >
> > I took all your good suggestions to improve my chicken broth for matzo
ball
> > soup:
>> I woke up this morning and
"zxcvbob" replied:
>
<snip>. It is still possible that the
> soup has grown a nice culture of staphococcus (sp?) and will still make
> you sick after you boil it and kill the germs (from residual toxin) but
> that is very unlikely.
Chicken soup could make you sick? I thought it was the universal cure!
Seriously, Ann, toss it.
Felice
zxcvbob
> a deli/catering place that served fresh soup.
> If any of the people at night left anything out overnight it was tossed. It
> may smell okay but that doesn't mean anything when it comes to food safety.
> We didn't know if the person who ate it had a compromised immune system like
> the elderly, children, people who had transplants or anything that can cause
> this problem. The owner of the place used to tell us "if in doubt throw it
> out".
Ahh, but you should know if *you* have a healthy immune system. Also,
in the deli you don't know what the "night people" may have done with
the stuff that was left out. You should have a little better control
over your own kitchen (unless you were so drunk when you cooked it, you
don't remember what it is -- in that case, throw it out! ;-)
Boiling hot soup that was covered all night should have been almost
sterile to start with. It then spent a very long time in the "danger
zone", but with no bacteria in it as a starter, that shouldn't make much
difference. There is some risk, but it's a risk I would be willing to
take with my own safety. (I know where my immune system has been). Give
it a quick hard boil, and serve it for lunch.
Best regards,
bob
"I put instant coffee into a microwave oven: I almost went back in
time."
--Steven Wright
Cowdrey
> I took all your good suggestions to improve my chicken broth for matzo
ball soup:
> I woke up this morning and realized I left the soup out all night ...
Should I throw it out?
Eat and let us know what happens! Consider it your contribution to the
science of cooking.
Robin (evil grin)
Jack Schidt
"zxcvbob" <b...@a51web.net> wrote in message
news:3A6B9466...@a51web.net...
WRONG!!! Period. this is the most wrongheaded advice
I've seen on this ng in 6 months.
sorry, bob, you're flat out wrong here. food does go bad,
especially that with meat in it. That soup was never
sterile to start with, unless you cooked it with clorox. a
lot of epidemics start that way. The covering on a pot has
nothing whatsoever to do with it.
basically, "when in doubt, throw it out" is the right way to
go, foodwise.
Jack Knows
Penny Staley
out.
Janine
This is a page from the National Food Safety Database:
http://www.foodsafety.ufl.edu/consumer/fs/fs002.htm
gzyw...@my-deja.com
> > Boiling hot soup that was covered all night should have
> been almost
> > sterile to start with. It then spent a very long time in
> the "danger
> > zone", but with no bacteria in it as a starter, that
> shouldn't make much
> > difference. There is some risk, but it's a risk I would
> be willing to
> > take with my own safety. (I know where my immune system
> has been). Give
> > it a quick hard boil, and serve it for lunch.
> >
>
> WRONG!!! Period. this is the most wrongheaded advice
> I've seen on this ng in 6 months.
>
> Jack Knows
>
>
Boy, you must not be reading all the posts if this is the worst you've
seen.
Not that it's all that great, but it's not that bad.
And to the original poster - eat the damn soup already. It's not going
to kill you. What do you think people did for the millenia before
refrigeration? (Besides dying young from simple diseases, I mean.)
Greg Zywicki
Jack Schidt
<gzyw...@my-deja.com> wrote in message
news:94hb07$dgi$1...@nnrp1.deja.com...
No, you're right, I don't read every single post. some of
the topics don't interest me.
Besides, I called it wrongheaded, not the worst. And to be
fair, Bob's given a hell of a lot of good advice.
>
> Not that it's all that great, but it's not that bad.
>
> And to the original poster - eat the damn soup already.
It's not going
> to kill you. What do you think people did for the
millenia before
> refrigeration? (Besides dying young from simple diseases,
I mean.)
>
I'm wondering if the original poster has left the soup out
to this day and is hanging on this ng for a decision.
Jack Sopa Mal
judy bednar
Attachments to incoming mail will be deleted unopened
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-D75D...@news.earthlink.net...
I'd say it would depend on how hot it is in your kitchen. If I left a dish
out overnight in a heatwave, I'd toss it, but certainly not in winter. In
fact, now I think about it, I have left food out overnight. Usually, it's
because I finished cooking it very late and couldn't be bothered waiting for
it to cool down.
I grew up in Hungary, and when we left they still only had ice boxes. It
was very small. I don't remember where our leftovers were kept, but two
things I'm sure of: 1.) they didn't all fit in the ice-box and 2.) we
DEFINITELY didn't toss them! My grandmother wouldn't have thrown one bite
of bread out! I'm still here to tell the tale!
You certainly would have to be more careful in a catering business, firstly
because lots of people handle the food and secondly you risk more than just
an upset stomach, it could cost you the business.
--
Cheers,
Judy ,--_|\
/ Oz \
\_,--.*/
v
zxcvbob
> to this day and is hanging on this ng for a decision.
That's the scariest thing I've heard here in a while.
Best regards,
Bob
"Hey, don't drink that poison! That's four dollars an ounce!"
--Groucho Marx
zxcvbob
> sterile to start with, unless you cooked it with clorox. a
> lot of epidemics start that way. The covering on a pot has
> nothing whatsoever to do with it.
You mean it wasn't cooked with Clorox????
The long exposure to 200+ degrees when the soup was cooking didn't
quite sterilize it, but it would have killed almost all of the
pathogens. It's a lot more effective than pasteurization. The soup
will probably spoil eventually.
The covering on the pot prevents airborne germs from recontaminating
the soup. It also make it take a lot longer for the soup to cool. It
may have taken hours for the soup to cool to 160 degrees, where
spoilage is even possible.
This is all academic at this point. Hopefully she has already eaten
the soup, or thrown it out, or fed it to the dog.
Best regards,
Bob
"Man will never penetrate outer space."
--Kehlog Albran, August 1942
"Man will never penetrate outer space without a rocket."
--Albran, August 1962
zxcvbob
>
What does chicken have to do with it?
Bob
"A stairway to oblivion is better than no stairway at all"
--Kehlog Albran
Ann Chovy
>
> AC
Thanks for all the good suggestions.
Just so you all know, the soup solids are awaiting transport to the nearest
landfill Wednesday morning with the rest of my garbage. The liquid portion
of the soup is merrily on it's way via the sewer system to a nearby water
treatment facility and ultimate release into the Columbia River, where it
will once again become part of the great Hydrologic Cycle.
And, yes, DJKathyA, I will now move on with my life.
AC
(not a gambler)
food4t...@my-deja.com
zxcvbob <b...@a51web.net> wrote:
> > I'm wondering if the original poster has left the soup out
> > to this day and is hanging on this ng for a decision.
>
> That's the scariest thing I've heard here in a while.
She 86'd the soup way back ...and the world is once again safe for man,
woman, and child.
DJKathyA or John
<food4t...@my-deja.com> wrote in message
news:94j30h$11e$1...@nnrp1.deja.com...
>
> She 86'd the soup way back ...and the world is once again safe for man,
> woman, and child.
AMEN.