Gumbo is a traditional New Orleans stew, usually based on rice, containing meat or seafood, vegetables and seasonings. Proper storage of leftovers will allow you to enjoy delicious food the next day without worrying about the growth of bacteria that can cause you sickness. Recipes that require shellfish require extra care because shellfish deteriorate faster than other types of meat.
Thick soup can be hot or cold. (Source: ITStock Free / Polka Dot / Getty Images) Time
Store the remaining soup in time to eat safely for later meals. Because cold temperatures can slow down corruption. The US Department of Agriculture recommends placing leftovers in a refrigerator or freezer within two hours. If you are serving soup in the open air, it is the temperature ures can reach 90 degrees Fahrenheit or above, and the residue is stored within one hour. If your soup pot is longer, it is best to throw it away to prevent the disease from eating spoiled food.
Storage
Transfer the remaining puree to a small, shallow container and place in a freezer or freezer. This allows cold air to circulate throughout the soup, slowing the growth of bacteria and preventing the leftovers from deteriorating. The plastic container with lid is suitable for refrigerating, and the zippered storage bag is suitable for freezing the remaining soup. Transfer the coffee to heat or slightly cool before storing.
Transport
Send the soup to a family reunion or party or in a lunch box, and be careful to prevent corruption, especially if no freezer is available or travels long. Place the broth in a cooler and cover with ice or a frozen gel pack. Insulated coolers have a longer cooling time than plastic coolers. Once the ice pack has melted, it can become corrupted, so it is important to eat the soup immediately or put it in the refrigerator or freezer. Another option is to freeze the soup before shipping so that it can take longer before the start of corruption. Reheat the soup or cold drink before eating.
Corruption timetable
Even properly stored food will eventually deteriorate. Drinking the soup during the safe period prevents deterioration and reduces the risk of illness. Frozen broth made from shellfish or chicken can be safely eaten for one to two days, and preserved in ham or sausage for about a week. Frozen soups extend their shelf life, allowing you to make large quantities and thaw small servings fordinner. Use within three to six months to prevent deterioration. If you have questions about whether the soup is damaged, throw it away.
