Cook, cool and reheat - the best way to treat soups?

mike65 · 04-04-2011 05:47PM #1

I made up a batch of my winter veg and chicken "broth" soup again last Friday. It was about 75 mins in the cooking and I had some for dinner, it was fine but nothing special. I slung the rest in the fridge, pulling it out today and reheated it. By God it was fantastic! Soup the the power to 10 and really tasty as all the flavours were brought out and the difference in the texture was marked.

fred funk }{ · 04-04-2011 08:44PM

I find that with a lot of things like stews or anything with saucy. My favourite is bolognese at least two days old, the flavours are so much more than when first cooked.

Chefburns · 06-04-2011 11:18AM

I say its the only way to do it. Its the way all the professional restaurants do it.

lubie76 · 06-04-2011 04:35PM

Is it safe to leave it in the fridge that long? How long does soup keep without freezing it?

Chefburns · 06-04-2011 08:00PM

lubie76 wrote: »

Is it safe to leave it in the fridge that long? How long does soup keep without freezing it?

if its chilled quickly and then put in the fridge or freezer then there should be no issues. If you want to make sure just use clean ingredients to make sure no bacteria goes into the pot to start off with! Although since you do cook and then chill it you should kill most the bacteria off so it should be perfectly safe. If you put meat in it though i wouldn't keep it chilled for more than a day or two freeze it in that case.

Cook, cool and reheat - the best way to treat soups?

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