Many people are familiar with the myth that a storm makes the brew sour. However, it is not real. We check what are the real causes of soup spoiling the next day and how they can be prevented.
The real cause of the souring of the broth is not weather conditions at all, but… bacteria. They are developing at temperatures from 5 to 60 degrees C. The longer the soup we prepare remains at this temperature, the greater the chance that bacteria will spoil the broth.
Another factor that can affect the taste of the broth are ingredients such as onion and leek. Over time, they release sugars and substances that are an ideal breeding ground for bacteria. Additionally, they soften, decompose and lead to a change in the pH of the brew and its taste. To prevent this, simply remove the vegetables from the prepared broth and strain it. There is less risk of the clear broth turning sour.
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The finished broth should be properly secured to prevent it from spoiling quickly. Just remember a few steps to significantly extend its freshness.
After removing the pot from the stove it is worth straining the broth immediately – vegetables, especially onion and leek, should not be left in the soup. Additionally, it is worth pouring the broth through a fine sieve to remove cloudiness and any small particles.
The next step is cooling the broth. You can pour it into smaller containers or jars to speed up the process. Some people place the pot in the sink with cold water to lower the temperature more quickly. In winter, you can put it on the balcony if it is cool and dry. Importantly, the temperature of the broth should reduce to less than 5 degrees Celsius within about two hours. It is worth remembering that the longer the broth is left at room temperature, the greater the chance for bacteria to grow.
The broth can be stored in the refrigerator for 3-4 days. Many people decide to freeze the broth – it can be stored in the freezer for up to 2-3 months.
The last tip is about reheating the broth. It is not worth putting the entire pot on the gas every time. It is better to pour the amount we need into a pot and heat only a batch of soup.
In addition to the tips that protect the broth from spoiling, it is worth remembering a few more details about cooking the broth itself.
It is best to cook the vegetables in a colander – this way, when they are soft, you can remove them in one go without disturbing the broth. And transparency, which is a feature that an ideal broth should have, can be ensured by heating the soup slowly and not bringing it to a boil. Violent cooking causes the soup to become cloudy and lose its golden shine.
It is best to remove the meat from the broth and keep it separate. Thanks to this, it will not lose its flavor and will not overcook when heated.
Cleanliness is also important – it determines whether the broth will be truly safe. Before cooking it is worth cleaning ladles, lids and plates thoroughlybecause they are often responsible for the so-called cross contamination. And although salt seems to be a natural preservative, we should not rely on it in the kitchen – it will not prevent the broth from spoiling. It is also worth remembering about herbs – they should be added only at the end. Just add the parsley just before serving to retain its aroma and fresh color, instead of cooking it with the broth.
Source: Terazgotuje.pl, sikovnik.sk
