Chicken Soup Question

R

Rebirth _2007

New member
I have to make 3 gallons of chicken soup. It will be served next Monday
night. I need to have it at the place where the dinner is on Sunday.
If I make the soup Friday, and refrigerate it, it should keep, shouldn't it?

I went to a restaurant supply house and got special food service grade
containers with air-tight lids.

BTW, my house smells like a holiday is approaching. I just rendered a
bunch of schmaltz.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
In article ,
Janet Wilder wrote:


Good Lord, Janet! It will keep for a week if refrigerated. Maybe
longer.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
"Janet Wilder" wrote in message
news:[email protected]...

I follow the five day rule and so far have not died. When I make soup it is
always in a huge amount that lasts for a week. No problems. Making the
soup a little before makes for better soup as the flavors mature and blend.
Just keep it cold.

Paul
 
On Sun, 10 Apr 2011 13:21:59 -0700 (PDT), spam observer
wrote:


And I'll third it.

Also, soups and stews quite often are better after resting under
refrigeration for a day or more. The flavors meld and some change to
others more satisfying.
 
On Sun, 10 Apr 2011 13:56:24 -0700, "Paul M. Cook"
wrote:


I keep my fridge at 35F and follow the 7 day rule. I've never had
anything go bad unless I inadvertently forgot it for an extra week and
even then, most things last 14 days at that temperature if not exposed
to air.

I make huge batches of stew, soups and some sauces. I figure what I'll
use in 7 days and put that into the fridge. The remainder gets frozen
in individual servings.

I try to keep my food costs at $5 per/day. Its not hard to do on an
average and it allows me to go have those $100 per/meal outings
ever-so-often.

I live on savings and a pension, so my spending has to be within my
limitations.
 
Janet Wilder wrote:

Everywhere people have a different understanding of "next" when
speaking of a date. When you say "next Monday" do you mean tomorrow
the 11th or do you mean the 18th? I like when folks indicate the
actual date rather than refering to it left handed, eliminates
confusion.

If tomorrow simply divide into smaller containers and stick them in
the fridge. But if next week (the 18th) I suggest dividing it into
smaller containers and freezing them. I suggest to refrain from
transporting three gallons of liquid all in one container... that's
literally putting all your eggs in one basket. Three gallons is six
empty 2 liter soda bottles... with the caps secured that's probably
the easiest/safest way to transport your liquid soup. If you deide to
freeze it devide amongst 3-4 one gallon empty plastic milk
containers... remove from freezer two days prior and it should defrost
enough to pour, or use a knife/scissors to cut the containers at the
widest portion near the top to remove any part still frozen. Don't
forget your 12 quart pot or larger for reheating... I'd not assume
where you're going has a large pot.
 
On 4/10/2011 6:54 PM, Brooklyn1 wrote:

So sorry. April 18th is when it will be served. I was thinking I'd
make it on Thursday.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
In article ,
Janet Wilder wrote:


No difference. Someone suggested making it into smaller portions so it
will cool faster. That's a good idea. Or put the kettle in a sink with
lots of ice cubes to cool it quickly. I did that last week with a bunch
of beef broth and it worked really well.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 04/10/2011 10:29 AM, Janet Wilder wrote:

Yes, but I find 3 days is the edge of when it starts to taste old to me.
If I were going to do this, I'd probably freeze it on Friday, then
take it frozen.


Oh, mannnnnnnnn.

I have a bunch of chicken skin in the freezer waiting for me to have
time to make a batch of schmaltz, and I should do it soon -- I'm at the
very tail end of the last batch.

Serene

--
http://www.momfoodproject.com
 
On Apr 10, 10:29?am, Janet Wilder wrote:

How many matzoh balls are being made to go with the soup? And will
they be floaters or sinkers?

Harriet & critters
 
On 4/10/2011 9:38 PM, critters & me in azusa, ca wrote:

About 150 matzo balls. Closer to floaters and definitely not sinkers.
My matzo balls are just a tiny bit dense in the center and fluffy on the
outside.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
In article , nunyabidnits@eternal-
september.invalid says...

50 balls per gallon, that's roughly 6 per pint or three per serving.
Sounds good to me.
:-)

Janet
 
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