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As I understand it, each time you bring it to boiling for several minutes, you kill all the bacteria.
Maybe split it up into smaller portions, so you only use what you need and don't have a lot to put back.
Regular boiling won't kill the the bacteria that causes botulism. It's not common, or even likely, but it is possible. That said, I think cooking and freezing the left over liquid a few times is more about taste than safety.
Like some others have said, stew should have some liquid in it in my opinion and there wouldn't be left over liquid. But, it's your stew so whatever you like.
That's what I was thinking, but I am far from the expert. Wonder if there is a test that can be done?
Interesting art. Even tho the word "soup" is in there, I think that's really meant for actual food (meat, chicken, fish, etc) as compared to leftover liquid.
I wonder if I contact the USDA, would I get a proper answer?
No wonder we are all a bit perplexed by your question. To most of us, the liquid in the stew would be thickened with a bit of flour or corn starch and served with the vegetables. The gravy would be used up at the same rate as the meat and vegetables.
Put a bit of flour in your stew which will make a delicious GRAVY/SAUCE, which you will EAT. A stew should not be as "thin" as a soup. A proper stew is not just boiled meat.
When I make a stew there is nothing left over.
As long as you reach 212 degrees with each batch, you can go on indefinitely or until you get sick of eating it. You sterilize the broth every time you reheat it.
Last edited by Kefir King; 08-23-2022 at 07:25 AM..
So, I am trying to cut wheat completely out of my diet (almost there!), so I don't use it to make stew. Maybe next time I will try cornstarch or arrowroot powder to thicken some of the liquid, and spoon that over the stew. But the liquid that's in the freezer right now is what's leftover from the cooking process; not what was in my plate.
On the Botulism front:
Botulism is a rare but serious condition caused by toxins from bacteria called Clostridium botulinum.
- The MayoClinic
Apparently if food is contaminated, heating it for at least 5 minutes to a temp of 185°F will kill any spores.
There are test strips top test for B, but it takes 20 min to get the results, and my stew would be cold by then :/
Botulism is a rare but serious condition caused by toxins from bacteria called Clostridium botulinum.
- The MayoClinic
Apparently if food is contaminated, heating it for at least 5 minutes to a temp of 185°F will kill any spores.
There are test strips top test for B, but it takes 20 min to get the results, and my stew would be cold by then :/
That's not what I've been taught. The reason you can/jar food in a pressure cooker is so it gets to a temperature above what normal boiling gets to (212F) in order to kill the botulism spores.
That said, I still wouldn't worry about it if you are freezing the liquid after draining it out of the pan.
So, I am trying to cut wheat completely out of my diet (almost there!), so I don't use it to make stew. Maybe next time I will try cornstarch or arrowroot powder to thicken some of the liquid, and spoon that over the stew. But the liquid that's in the freezer right now is what's leftover from the cooking process; not what was in my plate.
On the Botulism front:
Botulism is a rare but serious condition caused by toxins from bacteria called Clostridium botulinum.
- The MayoClinic
Apparently if food is contaminated, heating it for at least 5 minutes to a temp of 185°F will kill any spores.
There are test strips top test for B, but it takes 20 min to get the results, and my stew would be cold by then :/
To review...what you did is make a nice beef and vegetable stock, and then you ate the meat and vegetables. The stock can be frozen in individual freezer bags and popped out to use as needed.
So, I am trying to cut wheat completely out of my diet (almost there!), so I don't use it to make stew. Maybe next time I will try cornstarch or arrowroot powder to thicken some of the liquid, and spoon that over the stew. But the liquid that's in the freezer right now is what's leftover from the cooking process; not what was in my plate.
On the Botulism front:
Botulism is a rare but serious condition caused by toxins from bacteria called Clostridium botulinum.
- The MayoClinic
Apparently if food is contaminated, heating it for at least 5 minutes to a temp of 185°F will kill any spores.
There are test strips top test for B, but it takes 20 min to get the results, and my stew would be cold by then :/
Yes, flour works best, but cornstarch will do if you need to avoid wheat or gluten.
my own rule of thumb is that if something has been frozen and thawed once already, i will not re-freeze it again. regardless of the quantity.
there is a reason why frozen items in the store say "Do not refreeze."
same holds true even if it is something i have cooked from scratch or prepared on my own.
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