Bad Gumbo
Last night we made about 10 gallons of gumbo for a feed at noon today and placed it in the refrigerator for safekeeping overnight. This morning at 700 am the pot was taken out of refrigeration to transport to the feed site and was noticed that the contents had not gotten cold and was bubbling up. In 50 years of cooking I have never had a toxic dish, but was quick to declare this a disaster before serving. My studied evaluation leads me to believe that we did not get the pot up to boiling prior to storing in the refrigerator. The overnight storage allowed fermentation to occur. Refrigerator was operating properly, but the very large pot size did not allow for cooling in the center.
With lots of Clorox clean up, a new batch was generated that meets quality criteria.
Very very unusual to have a bad batch,,, and then to diagnose and dump prior to serving. Any body else had experience with declaring prepared food unsafe to eat??
I spent 20 years in developing countries and was on the lookout for fermented stuff and am sensitive to the issue...
pops
With lots of Clorox clean up, a new batch was generated that meets quality criteria.
Very very unusual to have a bad batch,,, and then to diagnose and dump prior to serving. Any body else had experience with declaring prepared food unsafe to eat??
I spent 20 years in developing countries and was on the lookout for fermented stuff and am sensitive to the issue...
pops
