Is it safe to store leftover beef stew in a crock pot stone container in the refrigerator?!
Is it safe to eat by storing it this way?
I don't wanta get sick
will the food poison bacteria form when I refigerate it and re-heat it?
Answers: I make a large amount of beef stew in a crock pot, whats left over, I remove the stone pot container from the crock pot with the lid, cover it with plastic wrap and store it in the refrigerator to eat the very next day.
Is it safe to eat by storing it this way?
I don't wanta get sick
will the food poison bacteria form when I refigerate it and re-heat it?
yes it is, but be careful when reheating. the drastic fluctuation in temperature can cause your crockpot to crack. i suggest letting the crock pot container sit out for about an hour before reheating it. good luck and happy eating!!!!!
yes so long as it is thoroughly reheated
Yes, just re-heat it and you're good to good for like a week.
Crock ceramic is fine for storage in the fridge. I would put plastic wrap over it and then put on the lid. Heat it up slow right out of the fridge. I wouldn't heat and refrigerate it more than once though, because if it sits at room temp after the 1st reheat bacteria can get started. If you want to have it at a much later time you can always freeze it in a large zip lock freezer bag, then when you want to reheat it, put the bag in a big pot of boiling water, then when it's hot pour it into the crock pot for serving set to low to keep it hot.
I do this all the time. but I leave the lid off and just cover with saran to allow it to cool quicker so no food spoilage.. But I do allow it to sit out a bit before reheating, cause yes, the crockpot will crack.. or what sometimes I do is transfer the food to someother container, and then gradually warm up the crockpot under running sink water, then put the food back in and reheat...
No. It is not safe to eat. The health department has established a danger zone for potential hazardous food. It falls within the tempature range of 41 F to 140 F. This tempature range provides the perfect condition for bacteria to grow and multiple.
When heating and cooling food, it must pass thorough the danger zone as quickly as possible. Restaurants are allowed to heat potentialy hazardous food to 165 F. It must reach this temp within two hours. They can hold it at 140 or above for four hours. After four hours, it has to be brought back to 165 F or cooled down.
The cooling process involves cooling foods from 140 F to 70 F within 2 hours and from 70 F to 41 F withing 4 hours for a total 6 hour cool down time.
The recomended methods are as follows:
For large pieces of meat, cut into smaller pieces and refridgerate. They will cool more quickly this way. Restaurants peirodicaly check the temp of the meat to make sure it is cooling in the proper time frame.
For stews, soups and sauces: Cool in a metal pot. Fill a sink with ice and water up to the level of food in the pot. Bricks are sometimes placed in the bottom of the sink to allow cold water under the pot. Ice wands (plactic bottles filled with water and then frozen) can be placed in the food. Stiring frequently allows the food to cool more quickly. Adding salt to the ice bath lowers the temp about 3 degrees. Check the temp to make sure it cools in the proper time frame.
Thick foods like rice: Place in shallow pan no more than 2 inches deep. Place in fridge to cool. Stir ocasionaly. Check temp to make sure it cools in the proper time frame.
Hopes this helps
Yes...I do this all the time....that way I don't have to dirty another bowl for storage