Tomato and pepper soup - how long does it last?

[Minnie_the_Minx]

Really? My mum told me to reheat soup (on the stove, not from the fridge) every day to piping. And I'm still alive - I even do this with chicken soup. So, is this bollocks then?

my b/f's brother makes himself a stew for a week and it sits on the stove for a week

 

[Dhimmi]

If you put it in a freezer bag it takes up less space. Or you can boiled it right down so it's really concentrated and freeze it as ice cubes and then you have home-made stock cubes that you can add water to again later.

It's a bit of a faff though, I just use freezer bags. Or Marigold powder.

I tend to boil it right down, freeze in in cubes and bag it. I've had nothing but grief with putting it straight into bags for the freeze down, the folds in the bag being the main one, with me picking bits of plastic out of the stock.

We've only a small freezer too but it's a chest one rather than a front opener.

 

[mrsfran]

Really? My mum told me to reheat soup (on the stove, not from the fridge) every day to piping. And I'm still alive - I even do this with chicken soup. So, is this bollocks then?

It's against all current basic hygeine advice. Reheating and cooling soup over and over means it spends more time at the temperature at which bacteria find it easiest to thrive (ie, slightly warm). Keeping it cool means bacteria find it less easy to breed. This is the reason why we put anything in the fridge in the first place. If you didn't have a fridge, reheating it every day might be better than simply leaving it at room temperature because you'd kill off some of the bacteria, but if you've got a fridge it entirely defeats the purpose!

The vast majorty of food (and especially meat) should only be reheated once.

 

[tarannau]

I tend to buy quite a few ready meals like pies for b/f. There's often chicken and mince and stewing steak in there as well. Then there's frozen peas and corn. Sometimes there's bread as I get so sick of buying loaves of bread where only a couple of slices are used. Er, icecream, frozen bolognese sauce

Chuck out the chintz and put some stock in there!

I carry enough frozen crap in my freezer, albeit more chinese dumplings than cheap pies, along with a couple of large joints and other random bits. You must be able to fit a few ickle bags of stock in.

 

[mrsfran]

I tend to boil it right down, freeze in in cubes and bag it. I've had nothing but grief with putting it straight into bags for the freeze down, the folds in the bag being the main one, with me picking bits of plastic out of the stock.

We've only a small freezer too but it's a chest one rather than a front opener.

I use these wicked soup and sauce bags from Lakeland that don't fold. They even have a gusset so they can stand up on their own while you pour liquid into them.

Here they are: http://www.lakeland.co.uk/product.aspx/!10914_10915

 

[Minnie_the_Minx]

Chuck out the chintz and put some stock in there!

than cheap pies

They're M&S pies I'll have you know.

I don't eat pastry pies 'cos of my cholesterol and I can't make pastry myself

 

[Dhimmi]

I use these wicked soup and sauce bags from Lakeland that don't fold. They even have a gusset so they can stand up on their own while you pour liquid into them.

Here they are: http://www.lakeland.co.uk/product.aspx/!10914_10915

Ahhhh, now that makes sense, and there's a store right near me. Thanks for the tip.

 

[Cid]

Really? My mum told me to reheat soup (on the stove, not from the fridge) every day to piping. And I'm still alive - I even do this with chicken soup. So, is this bollocks then?

Probably. People often fret over very little when it comes to cooking... Reheating in and of itself doesn't make bacteria breed after all (not many out there that can withstand 100c +), it's when it stays warm that it becomes dangerous.

I usually make veg stock if I'm cooking a roast or meal with many veg; I just chuck the peel and ends in a pan and root around in the fridge for carrots, onions etc that have evaded the pot in the past and are 'on the turn'. If you boil tatties the water makes a good addition... Also save the peel and seeds of tomatoes for it (if I cook with tomatoes I do it properly ). Loads of shit you can put in tbh.

 

[Cid]

I tend to buy quite a few ready meals like pies for b/f.

Yeah... Sure... the b/f.

 

[Minnie_the_Minx]

Yeah... Sure... the b/f.

Honest. I have high cholesterol. Can't remember the last time I had a steak pie with pastry on

 

[Callie]

Probably. People often fret over very little when it comes to cooking... Reheating in and of itself doesn't make bacteria breed after all (not many out there that can withstand 100c +), it's when it stays warm that it becomes dangerous.

its not nescessarily the bacteria themselves that can be a problem though - if they do get into the dish that your reheating they can produce toxins which arent destroyed by cooking which can make you pretty ill.

However - I fairly frequently make a big pot of soup/stew and reheat it over the course of 3 days. I aint dead either!

 

[Detroit City]

I made a tomato and pepper soup. How long will it last in the fridge?

a week or so....indefinitely in the freezer

 

[Minnie_the_Minx]

a week or so....indefinitely in the freezer

oooooh, I don't think I'll keep it that long