Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I make gumbo all the time and offered to make some for a event I was attending today. I cooked 6 gallons in three separate batches. I added them to a 8 gallon metal pot. I let it cool for a few hours and then placed it in my fridge. I also had some of the same gumbo stored in a tupperware container overnight. The gumbo in the metal pot looked completely different and had an off taste. The batch in the tupperware container tasted perfect.

I often cook large quantities of food and I have never had anything like this happen to me. I would never serve anything that was not perfect for my guests. I had to cancel the gumbo.

I would like to know if I did something wrong or if this was just a fluke. I have taken the Food Prep course and I understand the cooling issues and temps that food should be kept at.

share|improve this question
1  
Was it an aluminum pot? –  JoeFish Jul 12 '12 at 20:31
3  
Did you fast-cool the large pot of soup in an ice bath as per standard procedure for bulk stocks and soups? –  BobMcGee Jul 13 '12 at 4:06

1 Answer 1

I can think of a couple answers here:

  • The larger volume of soup in the pot stayed hot much longer than in tupperware, and so it continued to cook, or fermented/spoiled overnight.
  • If the pot was aluminum and the gumbo acidic, the two reacted. I've seen this happen with long-simmered, acidic stocks. The color changes, and the flavor sometimes does too.
share|improve this answer
    
I'd guess the latter, I'm not convinced cooked food would ferment/spoil overnight –  David Hayes Jul 18 '12 at 18:22

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.