[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 50 KB, 886x886, 1653270264913.png [View same] [iqdb] [saucenao] [google]
17881083 No.17881083[DELETED]  [Reply] [Original]

>made chicken stock
>strained it into quart jars, capped them, then submerged them in cold water (no ice) until they were cool to the touch
>then put them in the freezer

Did I correctly bring them down to a safe temperature? I haven't tasted any of it yet.

>> No.17881088

>>17881083
I put stuff straight out of my oven into the fridge and I've never gotten sick.
I did have covid 4 times though

>> No.17881093

>>17881083
It's better the leave them uncapped. Glass jars with liquid in them are known to break when frozen. Using an ice cube tray and bagging is better.

Also you should really have a slow stream of running cold water if you don't have ice.

It doesn't really matter if you quickly freeze it also. Just get it cool faster than naturally.

>> No.17881096

>>17881083
Did you leave enough room for the stock to expand? You may have made a lot of broken glass. But yes that sounds fine.

>> No.17881102

I just let the chicken stock sit out to cool for an hour before putting it into containers and refrigerating it or freezing it - hot liquids into shitty fridge isn't really so great.

>>17881093
Just buy 32 oz screw and seal plastic containers

they are great for stock

>> No.17881114

>>17881096
None of the jars are broken, and this was like 5 hours ago.

>> No.17881203
File: 332 KB, 442x460, 20220505_235302915_iOS.png [View same] [iqdb] [saucenao] [google]
17881203

>> No.17881216
File: 1.79 MB, 640x640, 1652987652322.webm [View same] [iqdb] [saucenao] [google]
17881216

>>17881203
How goes it kind sir?

>> No.17881288

>>17881083
No pictures of your frozen stock.
Lame as fuck.
Just here for replies coz you have no friends. So fucking sad it's bordering on insane.

>> No.17881295

>>17881288
So sad I may even start crying. Thanks a lot OP

>> No.17881300

>>17881083
Kys frogshit

>> No.17881311

>>17881083
Fuck of back to plebbit.

>> No.17881316

>>17881083
>Did I correctly bring them down to a safe temperature?

Doesn't list
>starting temp
>ending temp before putting into freezer
>the duration between removing from heat to freezer
>how long stock was in the danger zone for hot food items
food must be cooled from 135°F to 70°F in less than 4 hours.

>> No.17881565

why are you freezing liquid in glass

>> No.17881990
File: 1.03 MB, 1381x805, 1638649168903.png [View same] [iqdb] [saucenao] [google]
17881990

>>17881288
>>17881295
>>17881300
>>17881311

>> No.17881997

>>17881083
If you're so concerned of getting ill then reduce the stock to a glace so it cools down faster and takes less space. Freeze the glace in ice cube molds. When you need more liquid just add bck water.

>> No.17881999

>>17881093
>better the leave them uncapped
>>17881102
>just let the chicken stock sit out to cool for an hour before putting it into containers and refrigerating it or freezing it
These are the correct answers.