Safety: Cooling Soups and Stews in Shallow Pans

Notes

This cooling technique works by leveraging the principles of heat transfer. The larger surface area allows for more efficient conduction and convection, cooling the food faster and keeping it out of the danger zone where bacteria multiply rapidly. A common mistake is using deep containers, which can lead to uneven cooling and potential spoilage. Always use clean containers and utensils to avoid cross-contamination. If you're cooling large quantities, consider dividing the soup into multiple shallow pans to ensure quick cooling. For storage, soups and stews can typically last 3-4 days in the refrigerator or be frozen for up to 3 months. Ensure your refrigerator is set to 40°F or lower to maintain food safety.

Steps

1. 1 Transfer the hot soup or stew into a clean, shallow pan or container.
2. 2 Ensure the pan is no more than 2 inches deep to maximize surface area.
3. 3 Place the pan on a wire rack or trivet to allow air circulation underneath.
4. 4 Stir the soup or stew occasionally to promote even cooling.
5. 5 Monitor the cooling process to ensure it reaches 70°F within 2 hours.
6. 6 Once cooled to room temperature, cover the pan with a lid or plastic wrap.
7. 7 Refrigerate the soup or stew promptly, ensuring it reaches 40°F or below within 4 hours total.
8. 8 Divide into smaller portions for quicker cooling if refrigerating takes longer.
9. 9 Label the container with the date to keep track of freshness.