how do you make soup in cooking fever level thai food stall

Add ice to the soup at the final preparation step.Prepare a thicker soup, reducing the original amount of water or liquid called for in the recipe.You can reduce cooling time by adapting your soup recipe. Divide the large batches into small containers, no deeper than 3 inches.The smaller the portions, the quicker the cool down. Stir the soup to release heat and aid cooling.Place the kettle of soup into the ice bath.

Fill a large container or clean sink with ice and a small amount of water.

This method helps decrease the food temperature quickly and safely. Use ice water bathĪn ice water bath is effective for cooling soups. Rapidly cool soup safelyįollow one of the following options to safely cool your soup. The soup must cool from 140 to 70 ☏ in 2 hours and from 70 to 40 ☏ in no more than 4 hours.

The food danger zone is that place between 40 and 140 ☏ where pathogens grow most quickly. It can take a long time to get through the danger zone when cooling a large batch of chili, soup or stew. One of the leading causes of foodborne illness is the failure to properly cool foods. Preparing a large batch of soup can present a food safety challenge: cooling! Winter is a great time to make a large kettle of soup to enjoy for lunches or quick evening meals.

How do you make soup in cooking fever level thai food stall