My power went off. Is my pork roast safe?

[steve2-in-la]

Okay, now I can never eat again. Maybe MRE's but NOTHING else. Phew, that was CLOSE!

 

[dawn_mo]

One trick I used to use to cool down soups, was to insert a bottle or two of frozen water

into the soup. It worked quite well to cool it down rapidly.

 

[richard-in-cincy]

Dawn, I remember that good tip you gave for cooling

my chicken stock. That's what they call cold paddles or ice paddles. I've read that they're very effective and your soda bottles would do the same trick.

Oh by the way, when you get that creamed onion recipe, please post. I responded to that in the next page back but you probably didn't see it.

http://www.zesco.com/products.cfm?pGroupID=ZP99158002&subCatID=617

 

[joe]

I would add that it gets even more important when feeding a crowd. Double or Triple batches

of things will take that much longer to cool down, and require the extra effort.

I've been meaning to try Dawn's trick for years, but I never get around to it, so I use a clean ziplock full of ice cubes.

 

[dawn_mo]

Ooops! I forgot about the creamed onion recipe, sorry! I even called her

and talked to her and forgot to ask her for the recipe. I will try and get it this week.

 

[dawn_mo]

You can also use those Rubbermaid juice containers (the large ones) with the screw on tops.

They are almost the same shape as the paddles and a lot less expensive. That's what I was cooling down, double and triple batches of hot soups, and it really worked well. I never thought of a bag of ice cubes. Good idea Joe.

 

[richard-in-cincy]

No rush but thanks!

 

[richard-in-cincy]

Movie - Time and Temperature, A Guide to Food Safety

http://realserver.ait.iastate.edu:8080/ramgen/foodsafe/time_n_temp.rm